Slow Cooker Pot Roast
Contributed by: NAPSA
Slow Cooking Calls For Storage Onions
(NAPSA) - Busy cooks who want convenience and flavor often use a slow cooker to prepare family-pleasing, one-dish meals.
Slow cookers can save time and energy by letting ingredients like onions perform their magic while you work or play. At the end of a hectic day, the aroma of a home-cooked meal will greet you.
Many cooks find that onions are indispensable for adding healthy nutrients and flavor to slow cooker recipes. Because of their intense flavor that mellows with heat, storage or cooking-type onions are perfect for soups, stews and savory dishes with longer cooking times. Yellow, red and white storage onions, unlike sweet onions, have multiple layers of thick, papery skin. Look for storage onions grown in the U.S.A. in supermarkets and grocery stores through April.
In this recipe, storage onions smother a pot roast and after hours of cooking become part of a hearty meal with a rich and savory sauce.
- 1 2 1/2-pound boneless beef sirloin tip or chuck roast
- 1 tablespoon prepared horseradish
- 1 1/2 pounds yellow onions, trimmed and cut into
- 1/2-inch slices
- 1 pound red potatoes, trimmed and halved
- 2 tablespoons fresh thyme leaves, stripped from stems
- 1 tablespoon chopped fresh rosemary (stems removed)
- 2 cups tomato juice
- 1 cup low-sodium beef broth
- 1/2 cup red wine or beef broth
- 2 tablespoons flour
- Pepper and salt to taste (optional)
Trim fat from beef roast. Place roast in bottom of 5- to 6-quart slow cooker. Spread horseradish over surface of meat. Top and surround roast with onions and potatoes. Sprinkle with thyme and rosemary and pour in tomato juice and beef broth. Cover and cook on high setting for 6 to 8 hours or until beef is fall-apart tender.
Mix wine (or beef broth) with flour. Pour mixture around the meat in the slow cooker. With a spoon, gently stir the flour mixture into existing sauce without disturbing the meat. Replace cover and cook on high setting for 15 minutes or until thickened. Season with pepper and salt to taste before serving.
More information and recipes are available at the National Onion Association Web site at www.onions-usa.org.
Serving Size: Makes 4 - 6 Servings