Prep 15 mins
Cook 6 hrs
Not your ordinary slow-cooker roast recipe, this is my autumn variation of the traditional Lipton's onion soup roast I grew up with. The garam masala blends with the cinnamon and apple flavors of the spicy cider, and the tart apples and vinegar add zing to vegetables and meat alike. The colors are beautiful, and it does fine with a cheap cut of meat; just remember to plan extra cooking time for tough meat. A great Halloween meal while doing last-minute costume preparation all day!
- 1 beef roast, of any size and quality
- 1 -2 onion, sliced thickly
- 1 large sweet potatoes or 1 large yam, peeled and cut in chunks
- 1⁄2 lb whole baby yellow squash, rinsed, with stems cut off
- 3 small granny smith apples (about 1 lb.) or 3 small other tart baking apples, cored and cut in large chunks (about 1 lb.)
- 1 1⁄2 cups spicy apple cider
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup brown sugar
- garam masala (an Indian spice blend)
- kosher salt
- roux, for gravy (optional)
- Place onions in bottom of slow cooker.
- Trim any visible fat from roast.
- Rub all over, on both sides, with garam masala and salt to taste.
- Place roast in slow cooker with yam or sweet potato, squash, and apples piled around it.
- Mix together spicy cider, vinegar, and sugar.
- (If store-bought spicy cider is not available, substitute 1 1/2 cups plain apple cider, 2 tablespoons orange juice, 1/4 teaspoon cinnamon, a pinch of ground nutmeg, 1/4 teaspoon orange or lemon zest, and a dash of lemon juice.) Pour liquid 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.
- 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.
- If desired, add liquids to roux in a saucepan and whisk to make a gravy.