½ beef roast, of any size and quality
½ onion, sliced thickly
½ large sweet potatoes or 1/2 large yam, peeled and cut in 1” chunks
¼ lb whole baby yellow squash, rinsed, with stems cut off (optional)
1 large granny smith apple (about a pound) cored and cut in large chunks.
¾ cup spicy apple cider
½ onion, sliced thickly
½ large sweet potatoes or 1/2 large yam, peeled and cut in 1” chunks
¼ lb whole baby yellow squash, rinsed, with stems cut off (optional)
1 large granny smith apple (about a pound) cored and cut in large chunks.
¾ cup spicy apple cider
(¾ c apple cider, 1 TBSP orange juice, ⅛ tsp cinnamon, a pinch
of nutmeg, ⅛ tsp orange zest,
and a dash of lemon juice.)
⅛ cup apple cider vinegar
⅛ cup brown sugar
garam masala (an Indian spice blend)
kosher salt
roux, for gravy (optional)
⅛ cup apple cider vinegar
⅛ cup brown sugar
garam masala (an Indian spice blend)
kosher salt
roux, for gravy (optional)
Directions:
o
Place thick-sliced onions in bottom of slow
cooker.
o
Trim any visible fat from roast. Sear the roast
(while it was still frozen, if possible)
o
Rub the roast all over, on both sides, with
garam masala and salt to taste.
o
Place roast in slow cooker with yam or sweet
potato, squash, and apples piled around it.
o
Mix together spicy cider, vinegar, and sugar.
o
Pour cider mixture over meat and vegetables,
making sure all parts of the roast are covered by about the same amount of
liquid, and no vegetables are dry.
o
Cover and cook on “high” for 5 to 8 hours, or
“low” 10 to 12 hours, until roast falls apart easily when tested with a serving
spoon.
o Drain the apple juice out before serving it. (Set the juice aside for cooking other yummy things.)
o Drain the apple juice out before serving it. (Set the juice aside for cooking other yummy things.)
o
If you feel like it, make gravy from some of the liquids in a saucepan.
Comments:
- This is pretty darned good.
- Make the gravy! Oh my goodness, make the gravy!
- This goes with lighter beer, not stouts or dark ales.