Sunday, November 20, 2005

Chuckwagon Pot Roast

No, I'm not a cowboy...the name comes from the gravy having a base of BBQ sauce. I always make this in my slow-cooker. This is not a show-off dish, it's a family meal.

1 blade beef roast approx 1.5 kg
1 tbsp vegetable oil
1 cup bbq sauce*
1/2 tsp cracked pepper
1/4 cup worchestershire sauce
1 tsp dry mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 cup beef stock
6 medium potatoes, peeled and cut into eighths
6 carrots, peeled and chopped
4 onions, chopped

Dry exterior of roast with a paper towel, then dust with flour, pepper, and salt. Heat oil in a skillet over medium-high heat, and sear roast on all sides. You want a nice brown crusty surface. Place the roast in the cooker, and add the carrots, onions, and potatoes.

Combine the bbq sauce, dry mustard, lemon juice, garlic, and beef stock. Wisk together and pour over the roast and vegetables.

Cook on low for about 9 hours...test the carrots and potatoes before serving.

Tips: If you brown the vegetables in the skillet, much like the roast, it'll be better overall. But it's not required. You must sear the roast, however. A slow-cooker will not brown meat, and the results are not appealing either in taste or appearance.

To serve, remove the roast and then the vegetables into seperate platters, then you're free to thicken the sauce if you like.

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