Sweet and Sour Beef Pot Roast in the Slow Cooker |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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The slow cooker is the real hero in this braised pot roast. Get a head start by prepping the beef, veggies and broth the night before. Ingredients:
1 teaspoon salt (5 ml) |
1/2 teaspoon pepper (2 ml) |
1 teaspoon onion powder (5 ml) |
1 teaspoon garlic powder (5 ml) |
1 (3 lb) cross rib beef roast (1.5 kg) |
3 3/4 cups beef broth, low sodium (900 ml) |
1/2 cup cider vinegar (125 ml) |
1/2 cup lightly packed brown sugar (125 ml) |
1 small onion, coarsely chopped |
2 medium carrots, coarsely chopped |
2 stalks celery, coarsely chopped |
1/2 cup all-purpose flour (60 m) |
1/4 cup water (60 ml) |
Directions:
1. In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast.
2. In the slow cooker, combine broth, vinegar and sugar, and mix well.
3. Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approximately 8 hours
4. Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth.
5. Turn heat to HIGH.
6. Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps.
7. Replace lid and cook for 30 minute
8. Slice beef, serve with gravy, vegetables and your favourite side.
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