Makes 6 servings. Preparation time: 15 minutes. Slow cooker cooking time: 4 1/2 to 5 hours on high or 9 to 10 hours on low. Last-minute cooking time: non.
1. Rub roast with 5 spice powder in a 4 quart Dutch oven or large heavy skillet over medium high heat brown meat on all sides in oil. Transfer meat to a slow cooker. 2. In remaining oil in Dutch oven, saute' green onions, sesame seeds and garlic for 1 minute remove from heat. Add 3/4 cup water, vermouth, soy sauce and bouillon granules. Stir to loosen browned bits from bottom. Pour mixture over roast in slow cooker. 3. Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours or until meat is very tender. 4. Transfer roast to a platter; cover and keep warm. Skim fat from broth. Pour broth into a medium sauce pan (you will have about 2 3/4 cups). Over medium heat, bring to a boil. 5. Meanwhile, in a small bowl, stir 1/3 cup cold water and cornstarch until smooth. Stir into broth. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. 6. To serve, carve meat and spoon some sauce over. Serve remaining sauce separately.
Serve with Oriental noodles and Chinese pea pods.
