Sunday, September 4, 2016

Sunday Roast

1 beef roast
oil
6 large carrots, peeled and cut into large chunks
6 large potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 cloves garlic, finely chopped
1 cup beef broth
1 tablespoon corn starch

Seasoning Mix
2 tablespoons Montreal steak spice
1 tablespoon dried thyme
1 tablespoon dried rosemary

Combine seasoning mix in a small bowl. Set aside. Coat both sides of meat with oil. Sprinkle a third of the seasoning mix onto each side. Sear both sides of the meat. Transfer roast to slow cooker.

Place the vegetables in a large bowl. Drizzle on a little oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker. Can also cook carrots and potatoes separately in oven, about 45 minutes at 375. Pour in the beef broth. Cover with lid. Cook on low for 4-6 hours or on high for 2-3 hours.

Scoop out cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Serve with Yorkshire Pudding.

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