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There is a square image has been made out of the juices and placed on top also a little bit of the chili sauce has been added on top of the roast baby as well with dark on the whiteness of the potatoes

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Ingredients Equipment Method

Ingredients
  

  • 3-4 lb chuck roast or rump roast
  • 1 pound baby carrots
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 lb russet potatoes
  • 3 cloves of garlic minced
  • 1 medium yellow onion roughly chopped
  • 3 bell peppers ruff chopped
  • 1½ cups beef broth
  • 1 teaspoon onion powder
Corn starch slewry
  • 1 tablespoon corn starch
  • 1 tablespoon water

Equipment

  • Slow Cooker

Method
 

  1. Season all sides of the roast with salt and pepper
  2. Added potatoes to the slow cooker
  3. Add the roast to the slow cooker, and place the potatoes
  4. Added beef broth
  5. Added in the papers and onion
  6. Cover and let cook for 8 hours on low or 3 hours on high
  7. Pull out the onions and peppers and blend tonkatsu sauce, adding broth from the slow cooker to thin out as needed
  8. Remove the meat from the slow cooker and let it rest
  9. Make gravy out of the remaining juices by heating in a saucepan and adding corn starch slurry to thicken
  10. Once it has thinker pull off and serve
  11. Enjoy