|Recipe from: pictureperfectmeals|
Image Credit: Cheryl Beverage Barnes
Sunday-Best Pot Roast
"Not only is this roast delicious, but it’s a throw-it-in-and-forget-about-it recipe. Layer some onions, garlic and potatoes in the bottom of your slow cooker. Put the roast right on top – no searing, no browning. Throw some carrots and seasoning in there and push play. Ten hours later, you’ll be rewarded with meltingly tender beef bathed in a voluptuous sauce. Who wouldn’t want that on a blustery day” Cheryl Beverage Barnes
2 large onions, peeled and sliced
3 garlic cloves, peeled
6 to 8 Yukon Gold potatoes, scrubbed and halved
Kosher salt and freshly ground black pepper
1 (4-pound) boneless sirloin tip roast
1 cup hearty red wine
1 cup beef stock
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 bay leaves
½ teaspoon dried thyme leaves
6 carrots, peeled
3 tablespoons cornstarch mixed with 2 tablespoons cold water
Place the onions, garlic and potatoes in the bottom of a slow cooker.
Season with some salt and pepper.
Pat the roast dry and season generously with salt and pepper on all sides.
Place the roast on top of the vegetables. In a large glass measure, combine the wine, stock,
tomato paste, vinegar, bay leaves and thyme.
Pour into the slow cooker.
Place the carrots on top of the roast; cover and cook on low for 10 hours.
Transfer the roast and carrots from the slow cooker to a cutting board.
Fish out the bay leaves and discard.
Stir in the cornstarch slurry and cook on high for several minutes until the sauce has thickened.
Slice the beef and serve with the vegetables and gravy.
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