Presented with a snow day, two children, and a full time job still to be done, I decided that the crock pot would be my friend.
Kevin had put a beef roast in to defrost, so I figured to turn it into pot roast. The verdict was that it came out well. I think I let it cook a little too long -- I would've been happier with it being a bit less dry. Also, the water in the recipe will be replaced with red wine the next time around. I was just too much in a rush this morning to go grab a new bottle to open up. I will also increase the amount of raw ginger.
Pot Roast in Apples, Onions & Ginger Sauce
1 beef roast, approximately 2-3 pounds
1 large onion, diced
1 sweet apple (Empire), diced
1 tart apple (Granny Smith), diced
1/4 cup ginger preserves
1 tsp ground fresh ginger
1/4 tsp hickory seasoning
1 cup water
Place all ingredients except roast in crockpot and stir together. Nestle the roast down into the other ingredients until it rests on the bottom of the crockpot. If there is fat on one side of the roast, either trim it off (if you want to avoid having to skim it later) or place it fat side up to help baste the roast.
Cook on low all day. I ran it for about 10 hrs. Next time I'd prefer to try to keep it to about 7-8 hrs on low, tops.
Posted by Deb Atwood at January 6, 2005 08:02 PM | TrackBack