Prep 20 mins
Cook 7 hrs
This is soooo good. Everyone will love it. The crock pot makes a wonderful blend of all these flavors. I served this over rice and the onions that cook with the roast make a great side dish. Your kitchen or in our case, our patio will (& did) smell wonderful. In Arizona, in the summertime you don't want to add any extra heat inside the house so I put the crock pot on the patio.
- In a large skillet, heat oil over medium high heat and brown roast on all sides.
- In the bottom of your crock pot, place the sliced onions first, then the browned roast.
- Mix the remaining ingredients in a bowl and pour over roast, cover and cook on low for 6 to 8 hours or until meat is fork tender and falls apart easily.
- Pour the cooking juices into a sauce pan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the roast.
Absolutely Spectacular! No modifications necessary, BUT you can play with it, which is why I love his recipe. It allows room for creativity, yet - it stands alone in yumminess as well. I added Worcestershire and upped the ginger to 1 tsp. I also seasoned my beef with kosher salt, pepper and marjoram before searing.
Oh my goodness, this was good. I used 5 good sized pork chops instead of roast. Browned them and followed the same directions. The chops were tender with super flavor and this does make a superb gravy! Thank you so much for an excellent recipe. P.S. the carpet cleaning man was driven crazy with the aroma!
Wow! This was terrific! Kind of a sweet/sour/wine flavor - lots of tastes going on with the onion and garlic, etc. Delicous! I was too late for the crock pot method so I made mine in a covered dish in the oven. I baked it for the first hour at 350 and then turned it down to 300 for the 2nd hour. The house smelled great! Turned out very tender. My husband and even my 10 yo dd love it as well! I served with red potatoes and a salad.