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.
- 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.
