- 8
Ingredients
- 1 - 4 pound boneless lean beef roast
- 2 tablespoons kosher salt
- Fresh cracked pepper
- 2 tablespoons vegetable oil
- 2 carrots, peeled and cut into quarters
- 1 yellow onion, peeled, trimmed, and cut into 1″ rings
- 3 cloves garlic, sliced
- 2 tablespoons fresh thyme
- 1 large bay leaf, or 2 small
- 3 whole cloves
- 3 allspice berries, or 1/2 teaspoon ground allspice
- 1 cinnamon stick
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1/4 cup dry sherry
Preparation
Step 1
In the liner of your slow-cooker place the carrots, onions, garlic, bay leaf, thyme, clove, allspice, and cinnamon.
Season the meat with the kosher salt and pepper.
In a large pan, over medium high heat, add the vegetable oil. When it shimmers and smokes slightly add the seasoned roast. Allow the roast to brown on all sides, about 3-6 minutes per side or until the meat develops a dark crust.
Once browned well, place the roast in the slow cooker. Deglaze the pan with the beef broth, then add the tomato paste and mix well. Bring to a simmer then pour over the roast. Add the sherry then cover and cook for 8 to 10 hours on low.
Allow the roast to rest for 10 minutes before serving.
If you like you can strain the juices from the pot to make gravy. Simmer them down while the meat rests, then thicken with a little cornstarch slurry, or make a roux in a separate pan and add the liquid.