Asian Pot Roast

1 can chicken broth - (14 1/2 oz)
2 teaspoons minced fresh ginger
4 garlic cloves -- halved
1/2 cup soy sauce
2 1/2 pounds lean boneless beef pot roast - (to 3 lbs), or beef top round steak, trimmed of fat and cut into 3 or 4 chunks
2 large onions -- sliced, and separated into rings
1/4 cup quick mixing flour, such as Wondra

In a 4-quart electric slow cooker, mix together the chicken broth, ginger, garlic, and soy sauce. Place the beef chunks in the broth mixture. Top with the onion slices.

Cover and cook on the low heat setting 8 to 9 hours, or until the beef is tender. If necessary, skim off any fat from the juices.

In a small bowl, whisk together the flour and 3/4 cup liquid from the slow cooker until smooth. Stir the flour mixture back into the liquid in the slow cooker.

Increase the heat to the high setting and cook, uncovered, on high 30 to 40 minutes longer, or until the sauce is thickened slightly. Cut the meat into slices before serving.

This recipe yields 8 servings.

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