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.