Thursday, February 25, 2010

Smothered Pot Roast with Brussel Sprouts

I'm so busy these days with the kids and work and anything else that comes up! The crock pot has become my new best friend. For years I only used it to make taco meat. I think I didn't really understand how to use it. But now after lots of recipes gone wrong I seem to have the hang of it. It is great for tough meats that need long cooking and dry beans. For this pot roast I used a 1 pound sirloin roast, but you could use any roast cut of meat, thats just what I had. Also the brussel sprouts came out very spicy so if you have a little one in the house you might want to leave out the jalapeno. 

1 pound sirloin roast
1 14 1/2 ounce can tomato
1 yellow onion, halved and sliced
1 bell pepper, cut into big chunks
1 jalapeno diced
1 tablespoon creole seasoning, you can add more if you want
2 cup beef broth
1/2 cup good quality red wine
1/3 cup flour plus 3 tablespoons
1 tablespoon vegetable oil
3 tablespoons butter
enough brussel sprouts to cover the bottom of your crock pot

Make It:
Pour 1/3 cup flour in a large plastic ziploc bag. Add roast to bag, seal and toss around to cover meat with flour. Heat vegetable oil in a large skillet over medium high heat. Remove roast from bag and add to skillet. Brown each side for 2 minutes. Remove from heat. Spray your slow cooker with cooking spray. Place brussel sprouts on bottom. Then place roast on top of brussel sprouts. In a medium size bowl mix together tomatoes, 1 cup beef broth, wine, seasoning, bell pepper, onion and jalapeno. Pour over roast and brussel sprouts, use a spoon to go around the inside of the crock pot so the liquid goes to the bottom. Cover cook on low for 8-9 hours. Remove lid and pull out meat, place on a plate. Use a slotted spoon to pull out all the brussel sprouts, place them in a bowl, they are ready to eat. Place a strainer over a bowl and pour what remains in the crock pot through it. In a sauce pan over medium heat melt butter, add flour and whisk to combine, cook for a minute. Whisk in strained liquid and remaining cup beef broth. Allow to cook until thickened. Slice roast and serve with gravy over top with mashed potatoes, and brussel sprouts on the side. Enjoy!