Developed 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.
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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