Sunday, June 12, 2016
Slow Cooker Carbonnade Beef Pot Roast
This roast, inspired by a classic Belgian stew, is juicy and tender over mashed potatoes, and the leftovers make the ultimate hot sandwich. Cook the bacon and onion mixture the night before so it's ready to add to the slow cooker in the morning without a lot of fuss.
By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: October 2013
Prep time 35 minutes
Total time 8 hours
Portion size 8 to 10 servings
4 slices bacon, thinly sliced
2 tbsp (30 mL) butter
4 sweet onions, thinly sliced
1 cup (250 mL) Brown ale, or porter beer
1 tbsp (15 mL) packed light brown sugar
5 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1.35 kg boneless beef pot roast, (top or bottom blade, or cross rib)
1/2 cup (125 mL) sodium-reduced beef broth
3 tbsp (45 mL) cornstarch
In large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Discard fat.
In same pan, melt butter over mediumhigh heat; cook onions, stirring occasionally, until softened, about 5 minutes. Add ale and sugar; cook, stirring occasionally, until no liquid remains and onions are golden brown, 30 to 35 minutes. Stir in bacon.
Make-ahead: Refrigerate in airtight container for up to 3 days.
Pour into slow cooker. Combine garlic, salt and pepper; rub all over beef. Place on onions; pour broth over top. Cover and cook on low until beef is tender, 7 to 8 hours.
Remove beef to cutting board; tent with foil and let stand for 10 minutes before
slicing. Skim fat from cooking liquid. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with roast.
Nutritional Information per each of 10 servings: about
cal 287 pro 28g total fat 13g sat. fat 6g
carb 15g dietary fibre 1g sugar 8g chol 81mg
sodium 321mg potassium 392mg
calcium 4 iron 21 vit A 2 vit C 10