Asian Chuck Pot Roast With Veggies and Udon Noodle

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.