Canadian
Canadian Prairie Crock-Pot Roast
Crockpot roast beef is a very simple "set and forget" type dish. Prep it early in the morning and slow cook during the day so that it's ready when you get home. Put it in the slow cooker and let dinner deal with itself.
What It Is
Crockpot roast beef is a very simple "set and forget" type dish. Prep it early in the morning and slow cook during the day so that it's ready when you get home. Put it in the slow cooker and let dinner deal with itself.
Origin
The Dinner by the Minute source lists the origin as: Canada (Alberta), Germany (Berlin).
Fun Fact
The Crock-Pot started life in the 1970s marketed as a way to have dinner ready after a full workday, which means this roast has been quietly liberating people from stovetop babysitting for fifty years.
Ingredients
- 1 roast, about 5 lb
- ½ cup water or wine
- 2 medium onions
- 4 medium carrots
- 6 medium potatoes
- 1 to 2 tsp sage or rosemary
- 2 tbsp minced garlic
- 1 tsp salt
- ½ tsp pepper
- 1 tsp hot sauce, optional
Steps
- Line your crock pot with foil for easy clean up. Next, grease with oil to avoid sticking. Pour water into bottom of crockpot. Americanized Pot Roast French immigrants to North America are known for a cooking method called à l'étouffée for tenderizing meats. Their influence through Upper Canada, New Hampshire and Maine can be seen as reasonable evidence for this origin. Later immigrants from Germany to Pennsylvania cooked sauerbraten and marinated roasts, larded and slow cooked for taste and tenderness. 105
- Quarter veggies and place them into the crockpot. Dig out a well so you have room for the roast.
- Rub lean meats with oil to avoid drying. If you are using a fattier cut of meat, don’t bother. Mix your spices and hot sauce together and rub thoroughly all over meat.
- Place roast in crockpot. Cover with lid and cook on high for 6 hours or low for 8-10 hours.
- Cut cooked roast across the grain for most tender tastiness!
Notes
Original cookbook note: substitute potatoes with another root vegetable. You can also use either white wine, red wine, champagne, or even your favourite Canadian beer. Grammar, spelling and punctuation were cleaned for Spoon & Scribble. Source claims that were not needed for the recipe itself were not silently promoted into new facts.
Substitutions
From the cookbook: substitute potatoes with another root vegetable. You can also use either white wine, red wine, champagne, or even your favourite Canadian beer.
Storage
Cool, then refrigerate in a covered container for up to 4 days. The gravy thickens as it chills; loosen with a splash of broth when reheating.
Freezing
Not stated in the cookbook. Most cooked bases can be frozen in airtight meal-sized portions, but dairy sauces, potatoes and fresh garnishes may change texture after thawing.