Ingredient Substitutions:
🔄 Chuck roast → If you want your pot roast to be a little less fatty, try using a sirloin roast instead.
🔄 Mirin → If you don’t have mirin, use rice vinegar + 1 tablespoon honey or brown sugar. White wine or apple juice also work in a pinch.
🔄 Beef Broth → Chicken broth or even water with a bouillon cube or some extra salt.

If you don't have a slow cooker:
You can make it in the oven instead! Just toss everything into a dutch oven, add an extra cup of beef broth, and bake it at 300 degrees for 3 to 4 hours.

Make ahead:
This is a great make-ahead meal. You can prep everything (sauce, veggies, and meat) in the slow cooker insert the night before, cover it, and refrigerate overnight. In the morning, just pop it in the base and start cooking.

How to freeze:
After cooking, let the pot roast cool completely, then portion it into airtight containers with some of the sauce. Reheat on the stove or in the microwave until warmed through.