Method

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.

Serves 4 to 6.

Contributor: pat ciesla

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