I love a good beef roast! It reminds me of my childhood when my mom would put a beef roast in the oven before church. I loved coming back home around lunch time and smelling that wonderful aroma of the roast. When we are in the states, we often request a roast from my mom when asked what we would like to eat when we visit. The beef here in Siberia isn’t quite like what we can get in the States. Almost always, the meat is frozen. There are a couple of stores that sell fresh meat, but that might have already been frozen once already. My solution is the crock pot. Even with a frozen hunk of beef, when done right, can really produce a nice tender roast.
- 1 (5 pound-ish) beef roast (any kind will work, marbling in the meat is always better and fresh is obviously best, but frozen works too)
- salt and pepper to taste
- 1/4 cup flour
- 2 Tablespoons vegetable oil
- 1 large onion, diced (plus more whole or halved onions if adding to the crock pot)
- 2 cloves garlic, minced
- 1 Tablespoon butter
- 1 1/2 Tablespoons flour
- 1 Tablespoon ketchup
- 2 1/2 cups chicken broth
- 5-8 carrots, cut into chunks
- 1-2 teaspoons ground rosemary
- 2-3 teaspoons ground thyme
- Generously season all sides of roast with salt and pepper. Sprinkle flour over it until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium heat until hot. Sear the roast on all side for about 5 minutes each, until well browned. This is a very important step if using frozen beef and it really does make a difference. Remove from the skillet and set aside.
- Reduce the heat to low and add the butter. When melted add the diced onions and cook for about 5 minutes or until translucent. Add the garlic and stir for about a minute.
- Whisk in the flour, cook and stir continuously for about a minute. Add in the ketchup and cook for another minute. Slowly whisk in the chicken broth and bring to a simmer. Remove skillet from the heat.
- Place carrot chunks in the slow cooker. Place roast over the carrots and any accumulated juices. Sprinkle rosemary and thyme over the roast.
- Pour onion mixture into the crock pot, and add any whole or halved onions as well. Cover slow cooker with lid and turn on high. Cook for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface. Season with salt and pepper.
Recipe adapted from Chef John at allrecipes.com