Vietnamese Pot Roast | Stuff by Tammy

Ingredients

• 1/4 cup (50mL) flour
• 2-3 Tbsp Coarsely ground salt (kosher or sea salt is best)
• 2-3 Tbsp Ground black pepper
• 2 Tbsp olive oil
• 4 lbs (1.8 kg) Roast (Cross Rib, Blade, Brisket all work really well)
• 2 Tbsp Each: minced garlic, ginger root & rice vinegar
• 5 cloves garlic minced
• 2 tsp red chili pepper flakes
• 1/3 cup soy sauce
• 1/3 cup teriyaki sauce
• 1 cup water