Asian Chuck Pot Roast With Veggies And Udon Noodle - cooking recipe

Ingredients

1 tablespoon vegetable oil
3 -4 lbs chuck roast (Mine just fit in the oval crock-pot)
black pepper
Sauce Ingredients
1/4 cup soy sauce
1/4 cup hoisin sauce
15 ounces Thai sweet chili sauce
1/3 cup rice vinegar
1 small onion, rough chopped
1/2 - 1 teaspoon szechuan peppercorns
3 garlic cloves
1 inch fresh ginger, rough chopped
1 inch lemongrass, tender part sliced
1 cup water
Additional Ingredients
Thai chile
1 carrot, peeled and cut into matchsticks size
1 red bell pepper, cut into 1 inch pieces
1/2 lb shiitake mushroom, stem removed and sliced
2 -3 cups broccoli, cut into bite size pieces
2 lbs udon noodles (I purchase the cooked ones in the refrigerator section)
Garnish
3 scallions, sliced
1/4 cup cilantro or 1/4 cup basil, rough chopped to taste

Preparation

Season meat with pepper and very lightly salt. I didn`t salt because the soy and hoisin has plenty of sodium.
In a hot pan brown the meat in oil until well seared on all side.
Combine Sauce ingredients except for water in a blender, blend till smooth.
Place sauce in crock pot stir in water. Place browned meat into liquid.
Add optional thai chili`s if desiring extra heat.
Place lid on and cook for about 4-6 hours in crock-pot on high.
Remove meat, (it should be very tender and fall apart) placing on a plate cover to keep warm.
Add the carrots, peppers, mushrooms, and broccoli.
Cover and cook another 5-15 minutes until desired texture of veggies is reached.
Toss in fresh udon noodle mixing in to heat and combine with veggies.
Place noddle mixture on a platter and top with meat.
Garnish with green onions, cilantro, and or basil, and serve.
Optional:
Shred beef while the veggies cook and stir into the noodle mixture.