 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 2 |
|
Prepare in the slow cooker and come home on a cold night to a wonderfully hearty supper Ingredients:
1 (4 lb) sirloin tip roast |
1/2 cup all-purpose flour |
2 tablespoons canola oil |
1 medium onion, thinly sliced |
6 garlic cloves, minced |
2 large baking potatoes, peeled and diced |
1 (16 ounce) package baby carrots |
2 (12 ounce) bottles lager beer |
2 tablespoons balsamic vinegar |
2 tablespoons worcestershire sauce |
2 tablespoons dried parsley flakes |
1 tablespoon beef bouillon granules |
1 1/2 teaspoons fresh ground black pepper |
4 bay leaves |
salt |
Directions:
1. Rinse roast and pat dry. Cut a 1 deep cavity in the shape of an X on top of roast (do not cut all the way through raost). Dredge roast in flour; shake off excess.
2. Cook roast in hot oil in a Dutch oven over medium-high heat 1-2 minutes on each side, or until lightly browned.
3. Place raost in a 6 quart slow cooker. Stuf cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Wrocestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
4. Cover, and cook on LOW for 7-8 hours or until fork tender. Shred roast using two forks. Season with salt to taste.
|
|