Spicy Saskatchewan Braised Beef

pot roast recipe, braised beef recipe, canadian recipe, canada foodDeveloped by Joan Heath of Radisson, Saskatchewan, to take into the field as part of a hot lunch for her husband, Corey Loessin, this recipe makes incredibly flavourful gravy.  Sliced thinly, any leftovers make tremendous sandwiches.

  • 4 lb (2 kg) cross rib or boneless blade pot roast
  • 4 garlic cloves, minced
  • 2 Tbsp (30 mL) Montreal steak spice
  • 3 Tbsp (45 mL) canola oil
  • 2 onions, sliced
  • 2 ½  cups  (625 mL) beef stock
  • 1/3 cup (75 mL) all-purpose flour
  • ½ cup (125 mL) water
  • 1/4 cup (60 mL) minced fresh parsley or 2 tsps (10 mL) fresh thyme leaves

Pat roast dry. In large shallow dish combine garlic and steak spice; rub all over roast. In large Dutch oven, heat 2 Tbsp (30 mL) of the oil over medium-high heat, brown roast all over, turning with wooden spoon, about 8 minutes. Transfer to plate; set aside.

Drain off any fat in the pan. Reduce heat to medium; add remaining oil. Sauté onions until golden, stirring often to loosen browned bits, about 4 minutes.

Transfer onions to 24 cup (6 L) slow cooker. Top with browned roast. Add beef stock to Dutch oven; bring to boil, stirring and scraping up brown bits. Pour over roast. Cover and cook on low until fork-tender, about 7 hours.

Remove pot roast; cover and keep warm. Skim fat from pan juices. Whisk flour with the water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with parsley; serve with roast.

Makes 8 – 10 servings.

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