lamb

lamb

Bill’s Texas Barbecue Pot Roast (Serves 4-6)

Provided by Judie Steeves

This slow-cooked dinner is rich in flavour, but lean on the pocketbook. It’s easy to prepare in less than a half hour before and after work.

3 lb. (1.5 kg) cross rib B.C. beef roast
drizzle of oil
1 lg.  onion
1 clove garlic
4 carrots
6 mushrooms
8 oz. (125 ml) tomato sauce
2 tbsp. (30 ml) brown sugar3 tbsp. (45 ml) cider vinegar
1 tbsp. (15 ml) Worcestershire
1 tbsp. (5 ml) dried oregano
1 tsp. (5 ml) dried basil
1 tsp. (5 ml) salt
1/2 tsp. (2 ml) pepper
pinch of cayenne pepper

Trim fat and brown the beef in in a Dutch oven or a deep frypan in a drizzle of oil. Any pot roast could be substituted for the cross rib. You could also eliminate the browning step and put all the ingredients directly into the pot, but the flavour’s much better when the meat is browned first. Remove to slow cooker and soften chopped onion and minced garlic in the first pot, in another drizzle of oil over medium heat. Put into slow cooker, along with chopped carrots and mushrooms (leave them whole if not too large). Combine remaining ingredients in a bowl or measuring cup and pour over meat and vegetables in slow cooker. Cook on low for 8-10 hours without lifting the lid.