Courtesy of Stuart Spivack

Courtesy of Stuart Spivack

In September I became a Grandfather.  One of the great blessing of being PaPa (what my daughter calls me to my Grandson), is having my Daughter coming over on Wednesdays and Fridays.  It’s not quite Tuesdays with Morrie type of a deal – however, I do relish our Father / Daughter discussions.  This is where a lot of the life lessons I laid down earlier in my Daughter’s life have come back up and let me know that they were not lost or forgotten lessons.  They are actually stuck and are now being applied in her day-to-day life.  I know, exciting right?

In one of the recent Father Daughter discussions she indicated that she had just “Given Up” and now just does CrockPot or Slow Cooker meals now.  I couldn’t believe what I was hearing.  Given Up?  Oh no! Nothing could be further than from the truth.  So, I started another journey of re-educating my daughter on how with the right recipes slow cooker meals can be a huge time saving method and still deliver flavor packed & nutritional goodies to the table at dinner time.

This recipe is the first in this journey of re-educational instruction for my Daughter.  I suspect that some of you might be on that same path, and with Fall and Winter’ chill starting in the majority of country could do for some warm, zesty and succulent Pot Roast — slow cooker style:

Slow Cooker Sweet & Spicy BBQ Pot Roast

Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party
Website Southern Living Easy Weeknight Favorites

Ingredients

  • 7lb boneless chuck roast (trimmed, remove large areas of fat)
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper (fresh ground)
  • 2 Tablespoons canola oil
  • 1 can root beer
  • 1 can red chile enchilada sauce (9 oz can)
  • 2 Tablespoons Worcestershire sauce
  • 1 Medium onion (diced)
  • 1 carrot (diced)
  • 1 tablespoon hot sauce
  • 3 Tablespoons cornstarch
  • 1/4 cup water
  • 1 jalapeño (diced)
  • 1/4 cup red wine

Directions

Step 1
In a small mixing bowl combine the garlic powder, salt and black pepper together.
Step 2
Pat your roast dry with a paper towel, and rub the mixture on the roast ensuring to coat all sides.
Step 3
In a large dutch oven style enamel ware pot, heat your oil over medium-high heat and brown your roast on all sides. This should take about 3-4 minutes per side. Ensure that you are watching this to ensure it does not burn.
Step 4
Transfer your roast to a slow cooker that will allow the pot roast to rest easily with an inch or two from the top to allow for the lid to close properly. Pour your red wine in to remove the brown bits from the bottom of the dutch oven, ensuring to scrape with a wooden spoon to scrape the fond.
Step 5
Combine the root beer, enchilada sauce, Worcestershire sauce, hot sauce, and wine fond mixture and pour over the roast. Add your vegetables and jalapeño and cover. Cook for 8-10 hours on low. You can shorten the cooking time by placing on high - and that would take 5-6 hours.
Step 6
Remove the roast to a serving dish, use aluminum foil and create a tent to keep it warm. Turn your crock pot on high to heat the juices.
Step 7
In a small bowl, combine your cornstarch and water, stir well until the cornstarch is completely dissolved. Then, stir this mixture into the juices in the slow cooker. Cook, uncovered for 15-20 minutes until the sauce is thickened. Stir occasionally.

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