Directions:
Rub roast with five spice powder. In a dutch oven oil heavy skillet
over med-high heat, brown meat on all sides in oil. Transfer meat
to a slow cooker. In remaining oil in dutch oven sauté green
onions and sesame seeds for 1 minute, remove from heat. Add liquid
spice, 3/4 c water, white wine or chicken broth, teriyaki sauce and soup
base. Stir to loosen browned bits from bottom. Pour mixture
over roast in slow cooker. Cover and cook on high for 4 1/2 to 5
hours, or on low for 9-10 hours or until meat is very tender. Transfer
roast to a platter; cover and keep warm. Skim fat from broth, pour
broth in a med sauce pan over medium heat, bring to a boil. Meanwhile,
in a small bowl, stir in 1/3 cup cold water and cornstarch until smooth.
Stir into broth. Stirring over medium heat, bring to a bd boil for 1 to
2 minutes or until thickened. To serve, carve meat and spoon some
sauce over it. Serve remaining sauce separately.