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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2013
- 4 slices bacon thinly sliced
- 2 tablespoons butter
- 4 sweet onions thinly sliced
- 1 cup Brown ale or porter beer
- 1 tablespoon packed light brown sugar
- 5 cloves garlic minced
- 1/2 teaspoon each salt and pepper
- 1.35 kg boneless beef pot roast (top or bottom blade, or cross rib)
- 1/2 cup sodium-reduced beef broth
- 3 tablespoons cornstarch
MethodIn 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 facts per each of 10 servings: about
- Fibre 1 g
- Sodium 321 mg
- Sugars 8 g
- Protein 28 g
- Calories 287.0
- Total fat 13 g
- Cholesterol 81 mg
- Saturated fat 6 g
- Total carbohydrate 15 g
- Iron 21.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 10.0