The meat of a slow cooked roast will be more tender than that of a roast cooked in the traditional method. Here's how to prepare a really delicious second course of meat using a slow cooker.
Ingrediants
Servings 4 - 6
- 1350 g of Roast beef (shoulder or round)
- 60 ml of quality seed oil
- 4 Medium-sized carrots
- 1 medium-sized onion
- 30ml Worcestershire Sauce
- 500 ml of beef broth
- 1 tablespoon (15 ml) of cornstarch
- Salt and pepper to taste
Steps
Part 1 of 3: Prepare the ingredients
Step 1. Wash the carrots
Rinse them under running water by gently rubbing them between your fingers or with a vegetable brush to remove any dirt.
Step 2. Slice carrots and onions
With a sharp knife cut the carrots into 2.5 cm pieces and thinly slice the onions into rings.
- If you want to save time, look for baby carrots or pre-cut carrots at the supermarket. Substitute 5 - 8 baby carrots and about 1/2 cup (125 ml) of sliced carrots for traditional carrots.
- The onion can also be quartered and then chopped. Choose how to slice them based on the visual result you want to achieve, the flavor will not change.
- If you wish, you can replace the fresh onion with dried onion flakes or with onion powder. This trick will also save you time and will be able to visually hide the presence of the onion from the most demanding palates. Use 60ml of onion flakes or one teaspoon (5ml) of onion powder.
Step 3. Blend the broth and Worcestershire sauce
Combine the two ingredients in a small bowl using a whisk or fork.
Step 4. Heat the oil in a large skillet
Use a medium-high heat and wait a full minute.
Step 5. Sprinkle the meat with salt and pepper
Be careful not to scatter large amounts on your work surface, start with 1/2 teaspoon of both and make sure you distribute them evenly.
Step 6. Brown the meat in the pan
Place the roast in the pan and sear it on all sides at intervals of 30 - 60 seconds, turn it by lifting it with kitchen tongs.
This step is optional. It is not essential to brown the meat before cooking it in the slow cooker, but the final flavor of the meat and broth will benefit
Part 2 of 3: Cooking the roast
Step 1. Arrange carrots and onions in the bottom of the slow cooker
Start by creating a layer of carrots and then cover them with onions.
Choose a slow cooker with a capacity of at least 4 liters. A capacity of 5 or 6 liters is ideal to have enough space and to allow the lid to close properly. However, remember that the pot must be at least half full
Step 2. Place the roast in the pot
Use the tongs and place the meat on the vegetables.
Step 3. Pour the broth mixture over the other ingredients
Make sure he moistens the meat before soaking the vegetables.
Step 4. Cover the pot and cook the roast
It should be cooked for about 8 hours on a low heat.
If you are in a hurry, cook the roast for 4 - 5 hours on high heat
Step 5. Check the temperature inside the meat
After the cooking time has elapsed, skewer the meat in the thickest point with a special thermometer. The temperature should have reached at least 74 ° C.
Step 6. Remove the meat and vegetables from the pot
Slice the roast using a large fork and a sharp serrated knife.
- Serve the meat with carrots and onions.
- Serve it hot.
Part 3 of 3: Make the sauce
Step 1. Take 375ml of broth out of the pot
After removing the meat and vegetables, with the help of a ladle, pour part of the broth into a saucepan.
Step 2. Put it on the stove
Use medium heat.
Step 3. Remove 30ml of broth from the saucepan
Ladle them into a bowl.
Step 4. Add cornstarch to the small amount of broth
With a fork or whisk mix the two ingredients until you get a smooth and homogeneous mixture.
Step 5. Pour the mixture into the broth on the stove
Stir with a fork or spoon to distribute it evenly.
Step 6. Simmer to thicken the sauce
When the liquid begins to simmer, reduce the heat and stir until the desired consistency is reached.
Step 7. Serve with the roast
Pour some on the slices of meat and then bring the remaining sauce to the table so that diners can serve themselves.
