Tuesday, November 01, 2016

Rec: Crockpot Belgian Roast

3-4 lb. boneless rump roast
1 1/2 Teaspoons oil
2 Teaspoons butter
1/2 teaspoon thyme
1/2 teaspoon salt
4 Cups peeled sliced onion
4 garlic cloves minced
2 Teaspoons light brown sugar
2 sprigs of parsley
2 Teaspoons white vinegar
1 bay leaf
1 teaspoon pepper
12 oz. beer

Saute the roast in oil and brown on all sides. Add
to crockpot. Saute onions with the butter in the
same pan you used for the roast and cook onions
until medium brown. Stir in garlic and cook 1
minute more, add to crockpot. Add the beer to
the skillet with the brown sugar, parsley,
vinegar, bay leaf and pepper. Warm and pour over
roast.

Cook on LOW for 8 hours. Remove juices to a
saucepan and thicken juices with:

3 Teaspoons cornstarch
3 Teaspoons water
Serve on side with the roast.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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