Kun Koyi Pot Roast

Toast sesame seeds in a small skillet over low heat, shaking pan often, just until golden brown.

Combine seeds with water, soy sauce, molasses, vinegar, green onions, garlic powder, and cayenne in a 2-cup measure.

Trim excess fat from beef; place in a large glass bowl; pour marinade over; cover.

Refrigerate overnight, turning meat several times in marinade to season evenly.

When ready to cook, remove meat from the marinade, then pat dry with paper towels.

Brown pot roast in a large skillet.

Place meat in a slow cooker; pour marinade over; cover.

Cook on low (190-200°) 10 hours, or on high (290-300°) for 6 hours, or until beef is tender when pierced with a fork.

Remove beef to a heated platter to keep warm.

Turn heat control to high.

Combine cornstarch with 1/4 c. cold water in a cup; stir into liquid in slow cooker until well blended.

Cover; simmer 15 minutes.

Carve meat into 1/4 inch slices; serve with gravy.