Happy New Year! Welcome 2017!
Traditionally I make pork and sauerkraut today in honor of my husband’s family tradition to ring in the New Year. However; since we are a guest at a home where pork is not consumed I am preparing a beef roast instead.
I decided to throw in one of my husband’s favorite beers for good measure, hence the name drunken beef roast.
1.5 pounds small gemstone potatoes, multicolor
1 pound baby carrots
3 stalks of celery, cut into 3 inch pieces
1 large yellow onion, quartered
2 cups beef stock, low sodium
2 Tablespoons tomato paste
1, 12 ounce can Yuengling light
4 whole cloves garlic
1 package of dry low sodium onion soup mix
3 pounds bottom round beef roast, seared (fat trimmed off)
Tools for the job:
Large sauté pan
1-2 Tablespoons Olive oil for searing
Prework: make sure to rinse and clean all the vegatables prior to using preparing as indicated above. Also, trim the fat off the beef & sear the meat until some caramelization appears on both sides in the sauté pan.
1. Place the first 8 ingredients in the slowcooker. Arrange evenly and diversely.
2. Sprinkle with half of the onion soup mix. Set the prepared meat on top of the mixture. Sprinkle the meat with the remaining onion mix. Cover the dish with the slowcooker lid and let the ingredients merry for 8 hours on low.
Enjoy with some homemade bread!