Crockpot Pot Roast Recipe:
BBQ Pot Roast
Tex-style pot roast from the bordertown of Laredo. Pot roast lovers, this recipe
is for you.
3 pound cross rib beef pot roast
1 large onion -- chopped
1 clove garlic
1 8 oz can tomato sauce
1/4 cup firmly packed brown sugar
3 Tbs cider vinegar
1 Tbs prepared mustard
1 Tbs Worcestershire sauce
2 tsp salt
1 tsp Italian herb seasoning -- crumbled
1/4 tsp pepper
2 Tbs vegetable oil
3/4 cup all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp salt
excess fat from beef; brown in skillet, remove and reserve. Saute onion and garlic
until soft in pan drippings. Place pot roast in slow cooker with onion and garlic.
Combine tomato sauce, brown sugar, vinegar, mustard, Worcestershire sauce, salt,
Italian herbs and pepper in a small bowl; pour over beef, cover. Cook on low for
10 hours or on high for 6 hours or until beef is tender when pierced with fork.
beef to a heated platter and keep warm. Turn heat control to high while making
dumplings. Combine milk and vegetable oil in a medium sized bowl. Sift 3/4 cup
flour and cornmeal, baking powder and salt over. Stir just until mixture is moist.
(Dough will be soft) Drop onto hot food in slow cooker. Cook on high for 30 minutes
or until puffy light. (No peeking or the dumplings won't puff up.)
your pot roast crockpot recipe.
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