Preparation:
Trim fat from roast. If necessary, cut roast or remove bone to
fit roast into crockery cooker. Rub roast with five-spice
powder. In a skillet, brown roast on all sides in hot oil. Place
roast in crockery cooker.
Stir together apple juice, wine, and soy sauce. Pour over
roast.
Cover; cook on low-heat setting for 10 to 12 hours or on
high-heat setting for 4 1/2 to 5 hours. Remove roast; keep warm.
For gravy, strain cooking liquid into a large glass measure.
Skim off fat. Measure 2 cups liquid (if necessary, add water);
pour into a saucepan. Combine cornstarch and water; add to
saucepan. Cook and stir until thick and bubbly. Cook and stir 2
minutes more. Serve roast and gravy with rice. |
