3 - 4 lb. boneless chuck roast, trimmed well 2 tsp. olive oil steak rub, to season meat (I used homemade Montreal Steak Seasoning) black pepper, to season meat Sauce Ingredients: 1 T onion powder (or use 1/2 of an onion that's finely chopped if you don't mind a chunkier sauce) 1 T garlic powder (or use 2 T minced garlic if you don't mind a chunkier sauce) 2 T ginger puree (in a jar, also called ground ginger) 2 T Stevia in the Raw granulated (or sweetener of your choice) 1/4 cup rice vinegar (not seasoned vinegar which has sugar) 1 can (14 oz) crushed tomatoes with juice (or use diced tomatoes if you don't mind a chunkier sauce) 2 T soy sauce 1 tsp. anchovy paste, optional

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat olive oil in a large frying pan and brown roast well on both sides. This will take a few minutes; don't rush the browning step. Put browned roast into slow cooker. Deglaze the

While meat browns, combine onion powder, garlic powder, ginger puree, Stevia Granulated (or sweetener of your choice), rice vinegar, tomatoes, soy sauce, and anchovy paste (if using) in food processor. Process several minutes with steel blade until tomatoes are pureed and ingredients are well combined.

Put the pureed sauce into the frying pan where you browned the meat and simmer on low heat until the sauce thickens; you should be able to draw a spoon through it and have the sauce stay together like shown in the photo. Once it's thickened to that point, pour sauce mixture over the meat in the slow cooker.

Cook on low 7-8 hours (or more) or on high for 3-4 hours, or until meat is very tender. (If I'm home I usually turn it a couple of times, but it's not necessary.) Remove meat from slow cooker and keep warm. Skim off any visible fat from sauce mixture if needed, or use a fat separator. Slice the pieces of roast as needed and serve hot, with sauce spooned over meat.