![]() |
Picture from: melskitchencafe |
Slow Cooker Sweet and Spicy BBQ Pot Roast
Ingredients:
4 pounds boneless chuck
roast, trimmed of large areas of fat
1 tablespoons sauté
spice (equal parts garlic powder, salt and black pepper)
2 tablespoons vegetable
oil
1 can root beer
1 can (around 9 ounces) red
chili enchilada sauce
2 tablespoons
Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons cornstarch
¼ cup of water or milk
Preparation:
Pat the roast(s) dry
with a paper towel; then rub the sauté spice all over the roast.
Heat the oil over
medium-high heat in a large skillet or pot until it is shimmering.
Brown the roast on all sides in the hot oil,
for about 1 minute on each side.
The oil should be hot
enough to get the roast nicely browned without burning it.
Transfer the roast to a
4-8 quart slow cooker.
In a bowl, combine the
root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over
the roast.
Cover and cook on low
for 8-10 hours or high for 5-6 hours.
Remove the roast, reserving
juices in the slow cooker.
Tent the roast with foil
to keep warm.
In a small bowl, combine
the cornstarch and water/milk, stirring well until the cornstarch is completely
dissolved.
Stir the cornstarch
mixture into the juices in the slow cooker.
Cook, uncovered, on high
for 15 minutes or until thickened, stirring occasionally.
Serve sauce over roast
with mashed
potatoes or other
side
dish from our collection.
Serve 6.
No comments:
Post a Comment