This is a great time of year to pull out the slow-cooker and figure out how to cook with it. I use it as often as possible because it means I’ve dealt with my dinner-making obligation early in the day and I can move on to other fun stuff – like baking and eating baking. Besides that, everyone should know how to make a pot roast, it’s a Canadian staple dinner.
Anyhow, I bought a grass-fed beef sirloin tip roast – it works well for pot roast — or use a blade or other tough chunk of beef. We’ll be cooking it low and slow so all those fibrous strands of meat will break down in the process, all the while providing some great flavour. I chose ‘grass-fed’ because that is what cows are supposed to eat naturally and I believe that it is way, way more healthy to eat this kind of beef.
You will need to make a flavour base to cook this in. Follow along with what I’ve used, but please feel free to stray from this guideline and use what you like and/or have on hand.
Slow-Cooker Pot Roast
2-3 lb beef roast (blade, sirloin tip)
2 medium onions, diced
3 cloves garlic, diced
1 cup beef broth
1/2 cup red wine (I used shiraz – use a good wine)
1/4 cup balsamic vinegar (use any kind)
2 tbsp Worcestershire sauce
2 tbsp tamari or soya sauce
2 tsp ground ginger
1 bay leaf
1/4 tsp ground cloves
1 tbsp chili garlic sauce
1/2 cup salsa
1/2 cup bbq sauce
ground black pepper
to thicken gravy:
1/2 cup water mixed with 2 tbsp cornstarch
Turn slow-cooker on to high. Spread diced onions along bottom of cooker. Unwrap and wipe off roast. Sprinkle with salt and pepper. In skillet, heat 1 tbsp butter until melted over med-high heat. Brown roast on all sides. Place browned roast on top of onions.
In separate medium-sized saucepan, put in the rest of the ingredients (except water and cornstarch). Bring to a boil and stir. Pour mixture over beef roast in slow-cooker. Cover and cook for 6-7 hours on low, or 4 hours on high. When roast is tender (can pull apart with a fork), remove from liquid to a plate and tent with foil. Mix up water/cornstarch mixture and stir into liquid in slow cooker (on high). (If there is alot of fat on top of liquid, remove as much as possible before doing this). When thickened, pour into a gravy boat. Slice meat. Serve with horseradish (or beet horseradish – even better)…boiled or mashed potatoes and carrots – or for a healthier, lower carb option – pureed cooked cauliflower and a green salad. Cheers.