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Joan's Crock Pot Beef
Take the chill off of these cool autumn evenings and serve up a delicious slow cooked hot roast beef dinner for your family to enjoy!
Ingredients:
- 4 lb round eye or boneless blade pot roast (2 kg)
- 4 cloves garlic, minced (4)
- 2 Tbsp low sodium steak spice (30 mL)
- 3 Tbsp canola oil (45 mL)
- 2 onions, sliced (2)
- 2 1/2 cups sodium reduced beef stock (625 mL)
- 1/3 cup all-purpose flour (75 mL)
- 1/4 cup minced fresh parsley (60 mL)
Instructions:
1. Pat roast dry. In large, shallow dish, combine garlic and steak spice; rub all over roast. In large Dutch oven, heat 2 Tbsp (30 mL) of canola oil over medium-high heat and brown raost all over, turning with wooden spoon, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan.
2. Reduce heat to medium and heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes. Transfer onions to 24-cup (6L) slow cooker. Top with browned roast. Add beef stock to Dutch oven; bring to boil, stirring and scraping up brown bits. Pour over roast. Cover and cook on low until fork-tender, about 7 hours.
3. Remove pot roast; cover and keep warm. Skim fat from pan juices. Whisk flour with 1/2 cup (125 mL) water, then whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes.Sprinkle with parsley and serve with roast.
Yield: 12 servings.
Serving Size: 4 oz serving.
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