Friday, December 30, 2011
Roast Beef (Slow Cooker)
1 2-3lb roast (rump, pot or chuck)
1 onion, cut into chunks
salt & pepper
1 can Coke (or Dr. Pepper)
1 6oz can tomato paste
2 c beef broth (I used 1 hefty tablespoon Better than Bouillon and 2 c water, but canned broth is fine)
3 cloves garlic peeled & crushed
¼ c flour
2 T parsley flakes
1 T onion powder
½ tsp of each of the following: Lawry's Seasoned Salt, ground white pepper, ground oregano, celery seed, Italian seasoning, paprika.
2 bay leaves
Set your slow cooker on low and cover the bottom of the crock with the onions. Generously salt and pepper the roast and place on top of the onions.
In a blender, mix the Coke, tomato paste, beef broth, garlic and flour on a low speed (so the carbonation from the soda doesn't blow the top of the blender off), then at a high speed until well blended. Add everything but the bay leaves and blend again until mixed. Pour over the meat and onions in the crock. Toss in the bay leaves and cover.
Stir VERY infrequently (every time you remove the lid, you add 20 mins to the cook time) and cook for the next 6-8 hours on low. It doesn't hurt to leave it in longer, but add an extra ¼ - ½ c of broth for anything over 8 hours. The gravy should thicken as it cooks. If it becomes too thick, add a bit more water or broth to thin it out. Make sure to remove bay leaves before serving.
Best with mashed potatoes. Leftovers are excellent for beef & noodles!