When my husband and I were first tossed into the adult world and fending for ourselves, I tried very unsuccessfully to make pot roast in the oven. When I got my first ever crockpot in December 2007, my mother-in-law (BLESS HER) said crockpot roasts were easy-peasy, hard to screw up and delicious. This recipe is the first recipe I found for crockpot roast and I used it religiously until a few months ago when I risked trying a
new one. :)
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What you need:
- 3 to 3 1/2 lb. arm or chiuck roast
- 2 large onions, sliced
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1/3 cup cider vinegar
- 2 bay leaves
- 2 tbsp corn starch
- 2 to 3 garlic cloves, minced
- 1 tsp. fresh ginger, grated
- 1 cup julienned carrots (I omitted this time)
- 2 to 3 cups fresh spinach leaves, drained (I haven't done it with spinach yet)
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ6osaIyfA_8eOzb3-E_uhUzs0F-qGe9mHdfD4PhCbUUGJikE8tnxgGuSI2SaBE99pPCKdevmnP7w3oSqxdx3jzCtHpaAwmIyJUVQHD7erTCCX4I5p34ER00vBtr6ySXg-0haZQ-XMjg/s320/DSCN3809.JPG) |
Place beef in crockpot and top with onions. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhC7LJ62fGzSBNz0meYHPWG-8H_IR2G_e1BmJdPkcYz0Zd1rEKsEI9nSO7sj1pTIp4D3LtkJHpFFkMFxApAYCtdbmKI_h28b0NVqUJw99ZTFXO2PHTFHUVsBVptTcQFBDB2ufb5QfOewA/s320/DSCN3811.JPG) |
Combine brown sugar, soy sauce and vinegar in a small bowl. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkU2Fmp0c_Bp9alQUyII788qZKI-sRUGE4Nsw2SrlMLJ0w-1MsYp2tGhqFL6JQT2Uf-sxT868qgWfV0ro3NqX31xZqMX56U_NMukGICLhcbHJ-u3kgQC63_7QFxbngiWUdydEv8IN1Uw/s320/DSCN3813.JPG) |
Pour over beef. Add bay leaves, garlic and ginger. Cover and cook on high for 6 to 7 hours. Then add carrots and spinach. Cover and cook for 20 more minutes. Then remove bay leaves. In a small bowl, combine cornstarch with 1/2 cup broth from crockpot. Pour over beef and cover and cook for 10 more minutes. (A total cooking time of 6 1/2 to 7 1/2 hours) |
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