Wednesday, March 09, 2011

Pot Roast Complete

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. :)

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)

Place beef in crockpot and top with onions.
Combine brown sugar, soy sauce and vinegar in a small bowl.
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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