Sunday Pot Roast
by Christine Noyb
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Slowcooker roast beef, served with yorkshire pudding and horseradish
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Recipes:
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Slowcooker Pot Roast
by Christine Noyb
serves: 6
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 Low and slow, turns the roast into a fall apart, melt in your mouth dinner. Served with horseradish and yorkshire pudding (english popovers) |
| Ingredients: |
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3 lb |
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roast beef (3-5 lb any cut) |
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2 large |
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onions, peeled cut in half |
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2 cloves |
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garlic chopped |
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1 bunch |
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fresh herbs (rosemary, thyme and oregano) chopped |
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2 tsp |
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soy sauce |
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1 tbls |
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worstershire sauce |
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1 tsp |
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each salt, pepper and steak spice blend |
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6 large |
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potatoes quartered |
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1/2 bag |
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baby carrots |
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2 package |
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Optional - Brown Gravy Mix (4cups) |
| Directions: |
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Trim all fat. Mix salt, pepper and spice blend together and rub into roast. On high heat, sear all sides of the roast in a non stick skillet.
When seared, put first 6 ingredients into slowcooker for 2-3 hours on high. Add potatoes and carrots and turn to low heat for an additional 6hours.
Remove roast, cover in foil and allow to rest 10mins before serving. Use beef liquid for gravy mix. Slice roast, add back into crock and cover with gravy.
Total cooking time should be 4-5 hours on high or 8-10 on low.
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Yorkshire Pudding (Popovers)
by Christine Noyb
serves: 6
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Yorkshire pudding is a crispy airy biscuit/bread served with roast beef and gravy.
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| Ingredients: |
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1 large |
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egg |
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1.50 cups |
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1% milk |
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1/2 cup |
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flour |
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1 pinch |
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salt |
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1 tsp |
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canola oil |
| Directions: |
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Preheat oven to 425 degrees.
Beat egg in medium bowl until frothy, whisk in milk until blended.
Whisk in flour and salt and let rest for 25 minutes.
Put a few drops of oil in each cup of a 12 cup muffin tin. Place pan in the oven for a few minutes to heat it up or until slightly smoking.
Remove from oven and quickly pour approx 1 tbsp of batter in each cup, return to oven and bake uncovered for 20-25 mins or until puffed and golden brown.
Serve with roast beef, smother in beef gravy.
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