Monday, January 14, 2013

Drunken pot roast recipe

Cold temperatures have settled back into southern Ohio and now is the perfect time to break out your crockpot and enjoy a delicious, home cooked meal that is low on prep time.

  • 4-5 pound roast
  • bottle of dark beer
  • 1/2 cup ketchup
  • 1/4 cup steak sauce
  • 1/4 cup brown sugar, packed
  • 2 small white or yellow onions, sliced thinly
  • salt and pepper to taste
Place roast in crock. Whisk together remaining ingredients and pour over top of roast. Cover and cook on high for 4-5 hours or on low for 8-10.

Cook's Notes
  • if you wish to serve your roast with gravy, pour jous into a small saucepan. Skim fat from liquid and bring too a boil. Combine 1/4 cup flour with 1/4 cup cold water. When mixture is smooth, stir into saucepan. Bring to a boil and cook untill desired thickness.
  • the leftovers from this roast will make delicious sandwiches the following day. Pile high on a bun, top with some of the cooked onions, sprinkle a little jous on the bun and heat until warm.

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