Slow-cooker Vietnamese Style Beef Pot Roast with Asian Slaw - Canadian Beef

Ingredients

• ¼ cup (50 mL) all-purpose flour
• Coarsely ground sea salt or kosher salt and pepper
• 2 tbsp (30 mL) vegetable oil
• 4 lb (1.81 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
• 2 tbsp (30 mL) minced fresh ginger-root
• 2 tbsp (30 mL) rice vinegar
• 5 cloves garlic, minced
• 2 tsp (10 mL) red chili pepper flakes
• ⅓ cup (75 mL) soya sauce
• ⅓ cup (75 mL) Kecap Manis (or teriyaki sauce)
• 1/4 cup vegetable oil
• 2 tbsp rice vinegar
• 1 tbsp EACH sesame oil, liquid honey and Sriracha sauce
• half a napa cabbage, thinly sliced (about 6 cups)
• 1 pkg (10 oz/284 g) match-stick cut carrots (or 3 carrots, shredded)
• 4 green onions, thinly sliced
• 6 radishes, halved and thinly sliced
• 1/2 tsp EACH salt and freshly ground pepper
• 1/4 cup EACH coarsely chopped salted roasted peanuts and minced cilantro
• 1 tbsp poppy seeds