Updated Nov 24, 2014Chatelaine
- Pat meat dry with paper towels. Rub pepper and salt all over meat. If using steak spice, measure out 2 tsp (10 mL) and skip salt. Place meat in slow cooker. In a small bowl, whisk wine with tomato paste. Pour over meat. Cover and turn slow cooker to high so it will heat up while you’re preparing vegetables.
- Slice large carrots into 2-inch (5-cm) thick rounds. Chop celery into bite-size pieces. Mince garlic. Cut each onion into 6 wedges. Scatter veggies and bay leaves around meat. Sprinkle thyme overtop. Push down into sauce as best you can. Cover and cook until meat is fork-tender, 6 to 7 hours on high or 9 to 10 hours on low. Turn meat halfway through cooking and stir veggies, if possible.
- Remove meat and vegetables to a platter and cover with foil to keep warm. Discard bay leaves. To thicken sauce, pour all liquid from slow cooker into a large saucepan. Skim off and discard any fat. Bring to a boil over high heat. Meanwhile, in a small bowl, whisk cornstarch with water until dissolved. Slowly whisk into boiling liquid. Stir often 3 minutes. Taste and add more seasoning, if needed. Slice meat and serve with vegetables and gravy.
Pop this roast into a slow cooker in the morning and you’ll return to the inviting aroma of a hassle-free dinner. We’ve loaded it with flavourful nutrient-rich carrots and onions and, as a bonus, there’s lots of rich-tasting gravy for dipping.
According to the Beef Information Centre, all trimmed beef cuts, with the exception of short ribs, are lean — no more than 10 per cent fat. So, you can enjoy a juicy beef roast while following a healthy eating plan. Roasts lowest in fat include eye of round and sirloin tip.