The Beanie Blog

As my versions of Pot Roast vary depending on the contents of my cupboards, I’ve been commanded by family members to write down what I put in them so when I hit a good one, I have a recipe. Of the family members that tried this one, Mom, Pip and Auntie, all loved it as did I. The only downside is some of the ingredients are pre-mixed seasonings which I cannot give accurate measurements. These include Emeril’s Italian Essence (has oregano, basil, parsley, rosemary, marjoram and other spices) and Fairway Market’s Espresso Rub (has sugar, salt, pepper, espresso powder, onion, paprika and cayenne). Also, as some of my seasonings contain salt themselves, my gravy base is low-sodium broth in an effort to keep the sodium content down. I also use a Crock Pot slow cooker. So here it goes:

Ingredients:
1 3lb Angus Beef Eye Round Roast
1-2 Tbsp olive oil
2 Tbsp Espresso Rub

Gravy
1 14.5oz can Cottage Inn low sodium beef broth
1 tsp Espresso Rub
1 Tbsp Emeril Italian Essence
1 Tbsp Worchestershire Sauce
1 Tbsp steak sauce (A1 is fine, I used HP)
1 Tbsp Gravy Master
1/4 cup flour (to thicken gravy)

Set slow cooker to high, add all Gravy ingredients EXCEPT flour.

Massage roast with about 2 Tbsp Espresso Rub (I didn’t measure) while a large skillet set to medium-high heats up with a tablespoon or so of oil (I used grapeseed oil but I suppose it doesn’t matter much). Caramelize the roast by browning in skillet but careful not to over-do it. You’re not cooking the roast, just sealing in the juices.

Add roast to slow cooker and cook on high for 2 hours. It could actually be fully cooked by then but I like to cook mine a really long time. I then set the cooker to low for a further 4 hours.

Then remove roast, slowly add 1/4 cup flour (I use Aunt Jemima’s pancake flour, but regular flour will do nicely) and whisk to blend. Check gravy consistency, if you like thicker, slowly add to prefered thickness. I like really thick, so I ended up using 1/2 cup. Re-place roast and set cooker to warm until ready to serve. Cut into slices (could almost use a butter knife) to serve with its gravy.

Corn on the cob and mashed potatoes go really nicely with this.

Enjoy!!