- 1 teaspoon [5 mL] oil
- 1 [3-pound / 1.5-kg] boneless beef roast [cross rib, round, blade or rump roast]
- 1 scrubbed potato per serving
- 1 scrubbed or peeled carrot per serving
- 1 cup [250 mL] chopped onion
- 2 cloves garlic, minced
- 1 cup [250 mL] chopped tomatoes, fresh or drained canned
- 1/2 cup [125 mL] water
- 1 teaspoon [5 mL] oregano
- 1/2 teaspon [2.5 mL] cumin
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] Cayenne pepper
- 2 tablespoons [30 mL] cornstarch, diluted with a little cold water [optional]
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- Heat oil in a large skillet.
- Add roast; brown well on all sides.
- Place roast in slow cooker.
- Arrange potatoes and carrots around it.
- In the same pan, cook onions and garlic until soft and lightly browned.
- Add tomatoes, water, oregano, cumin, salt and Cayenne pepper; simmer gently for 5 minutes.
- Pour into slow cooker, over meat.
- Cover and cook on 'LOW' for 8 to 10 hours, until beef and vegetables are tender.
- Transfer meat and vegetables to a platter; cover and keep warm in a preheated 200°F [93°C] oven.
- Pour accumulated juices from slow cooker into a small saucepan; bring to boil.
- Boil cooking juices gently until reduced and thickened, or mix in diluted cornstarch and boil gently until thickened.
- Pour over meat and vegetables and serve.
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