I really like this recipe, out of the Robin Miller cookbook, it is a more summery version of beef roast. In my version below, I use the crockpot to cook it. I like to use the leftovers for things like BBQ beef sandwiches, beef empanadas, and beef & cheese quesadillas.
What meals do you morph your beef roast into?? Do you have a good summer version of beef roast?
Sweet & Tangy Beef Roast by Robin Miller
5lb pot roast (chuck, rump, your favorite cut)
salt & pepper
Root vegetables (carrot, celery, onion, butternut squash, sweet potatoes, celery root, leeks, turnip)
15-oz can tomato sauce
1/2 cup packed brown sugar (light or dark)
1 T cider vinegar
1 T chili powder
1 t cumin
1 t garlic powder
1 t onion powder
- Place roast in crockpot and sprinkle with salt & pepper.
- Chop all vegetables and lay underneath and on top of roast.
- Mix remaining ingredients to make a sauce and pour over roast.
- Cook in crockpot on low for 8-10 hours.
Tip: If you are using veggies like sweet potatoes and butternut squash, put those in 1-2 hours before you want to eat. My butternut squash was mushy after 8 hours!! My celery, onion and carrot do fine for that long, but not the soft fibrous vegetables.