A really great way to make a simple sauce for your pot roast is to either just use the liquid from the slow cooker or do what I did- make a glaze. I took some of the juice for the slow cooker and placed it into a blender. I pureed the mixture until it was really smooth. Pour the sauce into a small saute pan and add 1/2-1 cup water. Stir mixture together and cook over medium heat or until the sauce has reduced and become thick. Taste and adjust seasoning.
Ingredients:
2 tablespoons canola oil
1 4 to 5 pound chuck roast or brisket, cut into 3 pieces
1 tbs. freshly ground pepper
2 tbs. lawry's seasoning salt
1 tbs. garlic powder
1 tsp. cumin
1 onion, thinly sliced
4 cloves garlic, smashed and peeled
1 14 oz. can crushed tomatoes
1 box beef broth
2 bay leaves
1 bundle thyme leave, tied together with butchers twine
Directions:
1. Heat the canola oil in a large skillet over medium-high heat. Season the brisket with pepper, lawry's salt, garlic powder, and cumin. Brown the beef on all sides, about 10 minutes. Transfer the meat to a 5-to-6-quart slow cooker.
2. Add onions to same skillet and turn heat to medium-low. Cook until onions are translucent, making sure to scrap up all the browned bits from the bottom of the pan. Add garlic cloves and cook for 2 minutes.
3. Add crushed tomatoes to the onions and cook for 3 minutes. Add beef broth, thyme, and bay leaves. Taste for seasoning.
4. Pour tomato-onion mixture on top of the beef in the slow cooker. The liquid should cover 3/4 of the beef . Add water if necessary to cover.
5. Turn heat to low and cook for 8 hours or turn heat to high and cook for 6 hours. Flip the pot roast over half way through cooking. Keep warm on low heat until you're ready to eat!
1. Heat the canola oil in a large skillet over medium-high heat. Season the brisket with pepper, lawry's salt, garlic powder, and cumin. Brown the beef on all sides, about 10 minutes. Transfer the meat to a 5-to-6-quart slow cooker.
2. Add onions to same skillet and turn heat to medium-low. Cook until onions are translucent, making sure to scrap up all the browned bits from the bottom of the pan. Add garlic cloves and cook for 2 minutes.
3. Add crushed tomatoes to the onions and cook for 3 minutes. Add beef broth, thyme, and bay leaves. Taste for seasoning.
4. Pour tomato-onion mixture on top of the beef in the slow cooker. The liquid should cover 3/4 of the beef . Add water if necessary to cover.
5. Turn heat to low and cook for 8 hours or turn heat to high and cook for 6 hours. Flip the pot roast over half way through cooking. Keep warm on low heat until you're ready to eat!
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