The cold weather has arrived.
(Or at least our cold weather – down to the 30′s at night.)
Nothing says snuggling-in on a cold autumn day with your family than a delicious homemade pot roast. (Or a nice hot toddy if you’re snuggling with my family, but that’s a discussion for a different day.)
Anyways, I’ve kind of gone back to my cooking roots (they’re so deep you know) and am exploring my crock pot options these days. I wanted to make a pot roast because it sounded comforting, warm, and I knew it would smell up my kitchen for hours. I also hoped to find a recipe that was a little different from the typical pot roast.
Slow Cooker Sweet and Spicy BBQ Pot Roast, from Mel’s Kitchen Cafe
4-7 lbs boneless chuck roast, trimmed of large areas of fat
1-2 T saute spice (equal parts garlic powder, salt and black pepper)
2 T vegetable oil
1 can root beer
1 can (around 9-ish ounces, the size of a soup can) red chile enchilada sauce
2 T Worcestershire sauce
1 T hot sauce
3 T cornstarch
¼ c of water or milk
Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.
Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.
Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides.
Did you notice (how could you not?) that this recipe is made with root beer?? I was really excited to make it because I’d told Hubs that it would include some secret ingredients. I wanted to test his taste buds to see if he could identify the unusual flavorings.
I started off rubbing and then browning the roast. I’m so proud that I don’t freak out anymore when have to touch raw beef, fish, or pork (chicken’s still a whole other matter, though).
I put it in my lovely crock pot, mixed up my bubbly root beer concoction, and poured it on top.
6 hours on high later, I had a moist, flavorful, absolutely delicious pot roast – and some darn fine gravy to go with it. Minimal work with fabulous results! Definitely my kind of recipe.
The root beer (or root beard as my son calls it) gave it a sweet carmel-y tone that matched well with the spicy enchilada sauce and salty worcestershire. We also used the gravy on some delicious buttery mashed potatoes Hubs made, and it was heaven.
Unfortunately, that same four-year old (who shall now be known as Big Mouth) told Hubs the secret ingredients, so my little game did not come to fruition. But in the end, I was okay with that because I was the big winner with this mouth-watering little gem of a recipe.