As I've posted before beef roasts were my Achilles Heel, the bane of my existence, the recipe that just wouldn't work out ... you get my point. But this year I took the bull by the horns (pun intended!) and finally overcame my fear of the beef roast.
This is a VERY easy roast to make but the trick is to cook it a long time, on low heat and use a cheap blade beef roast (I'm talking only $15 for a 4lb roast). Better quality roasts just don't cut it for this recipe.
I found this recipe in the only magazine I get, Taste of Home. The reason I made the roast wasn't actually for this specific recipe ... but for the corresponding recipe in the magazine that used the leftovers. I was actually going to invite my mother-in-law and my parents for dinner Friday night when I made this roast then quickly decided against it because I'd end up with no leftovers. How bad is that?!?
I actually made the leftover recipe last night and it got two BIG thumbs up from Brad ... the kids weren't nearly as excited which just shows how good it really was. My kids, God love'em, think chicken fingers are fine dining -- something that I know they'll grow out of soon (I hope!). I'll post the leftover recipe asap. For now, enjoy this really easy recipe that has a gravy that actually smells and tastes like you used red wine ... when you really only used a bottle of beer and ketchup! Served over mashed potatoes with a side of steamed green beans and it was delicious!
Note: The only change I made was to substitute cornstarch for the flour as the thickening agent. In my parents' house (even to this day) my parents have a debate about how to thicken gravy. My dad swears up and down that flour and water is the way to go while my mother is adamant that cornstarch should be used so you don't have lumps. I adore my dad but have to side with my mom ... cornstarch is my preferred method as well. I'm sure the issue will rear it's head again this Christmas ... but if this is the only major issue my parents have after 40 years of marriage I'd say they're doing pretty well. :)
1 - 4lb boneless blade (aka chuck) roast
1 tsp black pepper
1 large onion, thinly sliced
1 - 12oz bottle of beer
1 cup ketchup
1/4 cup packed brown sugar
Gravy Thickening Ingredients
1/4 cup cornstarch
1/4 cup cold water
Cut the roast in half; sprinkle with pepper. Place onion slices on bottom of a 5-qt slow cooker. Place roast pieces on top of onion. (see picture above)
In a medium bowl, combine beer, ketchup and brown sugar; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. No peaking ... keep the lid closed!
Remove meat to a serving platter and cover with foil to keep warm. Skim fat from the cooking juices. I poured the juices through a sieve to remove the onions as well. Place liquid in a medium saucepan and bring to a boil.
Combine cornstarch and water in a measuring up and mix until smooth. Gradually stir into the juices. Bring to a boil, stirring often, until thickened. Serve alongside roast and mashed potatoes.
Yield: 10 servings (or 5 if you want to keep the leftovers for the corresponding recipe)
Original Recipe from: Taste of Home