Tuesday, July 5, 2011

Spicy Pot Roast

by Janin Wise on Tuesday, 05 January 2010 at 16:33
(Although it's actually the gravy and vegetables that turns out spicy!)


4 lb beef roast
1 med. onion, cubed large
4-5 potatoes, peeled and cubed large
baby carrots-- good hand full
bunch of celery, cubed large
Worcester sauce
spicy mustard
garlic powder
can of beer

2 tbsp of cornstarch mixed with warm water

The first thing you may notice is there aren't any real measurements. That's because it's all really to taste. I'll tell you how I did it, but adjustments are up to you (:

Toss all the root vegetables and the onion in the crock pot. Add about a cup of water, about 1/4 cup of Worcester sauce, about 1/4 cup of ketchup, 2 heaping spoons full of spicy mustard, a good covering of salt, pepper and garlic powder and a can of beer. Stir it all up together, then place the roast on top. Cook on low for 8-10 hours. Take the roast out and while it settles for about 5 minutes, mix the cornstarch/water with the remaining liquid/vegetables and it makes a nice spicy gravy.

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