finger-lickin pot roast
By MauiDreaming
mouth watering slow cooked pot roast in a sweet and spicy barbeque sauce.
Ingredients
- for sauce:
- 10 oz can root beer
- 1/3 cup hickory-flavored bbq sauce
- 2 Tbsp. tomato paste
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. grated ginerroot
- 2 tsp. worchestershire sauce
- 1 tsp. minced garlic
- 1.2 tsp. each ground cumin and chili powder
- 1 sirloin tip roast (3-4 lbs.)
- salt and pepper to taste
- 1 medium onion cut into wedges
- 2 Tbsp. cornstarch
Details
Servings 8
Preparation
Step 1
for sauce:
mix all sauce ingredients together in a saucepan and bring to a boil. reduce heat and boil gently for 2 minutes. remove from heat...it will be very strong and concentrated, and will mellow once its cooked with with the roast in the juices.
for pot roast:
brown all sides of the roast in heated skillet or dutch oven. use enough oil to prevent sticking. place roast in a slow cooker. arrange onion wedges around roast. sprinkle with salt and pepper. pour sauce over roast. cover and cook on low heat for 8 hours. rmove roast and onion from slow cooker. pour sauce in a medium saucepan remove as much fat as possible. bing to a boil then, whisk in cornstarch/water to thicken. slice roast and serve with gravy.
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