ingredients

• 3 lb pot roast beef rib, loin or chuck roast 
• 1 large onion, sliced 
• 1 large orange, cut into sections, peel left on 
• 1/2 cup soy sauce 
• 1/4 cup chili garlic sauce 
• 1/4 cup light brown sugar 
• 1/4 cup orange juice

cooking

1. Turn on the slow cooker to low heat. 
2. Layer the slices of onion and sections of orange in the bottom of the slow cooker insert.  
3. Cut the beef into large chunks and layer the beef over the onion and orange. 
4. Whisk together the soy sauce, chili garlic sauce and brown sugar. Pour over the beef. 
5. Cover and cook on low heat for 8 - 10 hours, or until the beef is fork tender and has begun to get crispy on its exterior. 
6. Remove the beef and shred with forks.  
7. Strain the broth and pour it into a a sauce pan. Add the orange juice and heat to boil. Reduce heat and simmer until the sauce has reduced by about half. Taste the sauce and season with more soy sauce if needed. 
8. Serve the beef with rice and pea pods with the sauce poured over the beef.