Comforting and tasty, this beef pot roast can easily be served up for dinner after cooking for 5 to 6 hours in your slow cooker.
This hearty meal also offers leftovers for another day -unless, of course, it’s devoured at one sitting.
Serve with mashed potatoes and buttered Savoy cabbage.
Beef Pot Roast
750 g (1 1/2 lb) brisket joint
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2 onions, quartered
2 carrots, cut in half lengthwise, then into 5-cm (2-inch) chunks
1/2 small rutabaga, cut into chunks
250 ml (1 cup) dry red wine or beef stock
15 ml (1 tbsp) tomato puree
1 bay leaf
Salt and pepper, to taste
In slow cooker stoneware, place beef brisket and arrange vegetables around the joint. Mix together wine and tomato puree, pour over brisket and cook on low for 5 to 6 hours or until meat is tender and vegetables are cooked through.
The meat juices will make delicious gravy. If thicker gravy is preferred, mix a little cold water with cornstarch and a few spoonfuls of meat juice in a small pan, add remaining liquid and bring to a boil to thicken.
Makes 6 servings.
Source: Crock-Pot, http://www.crock-pot.ca
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