Monday, April 20, 2009

Caraway Roast

Caraway Roast

Submitted by Serena Hicks (Richmond Buying Club)

1 3.5 lb roast, trimmed (I actually used brisket)
1-2 TBSP olive oil
2 medium onions, chopped
1/4 c stone ground mustard
1 TBSP caraway seeds
1 tsp salt
1 tsp black pepper
1 12oz bottle Guinness or other stout beer
1/3 c. flour
4 c. hot cooked egg noodles

  1. Put onions in the bottom of slow cooker/crock pot.
  2. Brown roast on all sides in oil. remove to slow cooker.
  3. Combine mustard, caraway, salt, pepper and beer in a bowl. mix well. pour over roast.
  4. Cover with lid; cook on high heat for 1 hour, reduce heat to low and cook 8-10 hours until roast is tender.
  5. Remove roast and onion from slow cooker. pour remaining liquid into large skillet. use the flour to make a slurry with about 1/2 c of the liquid. Add the slurry to the skillet and stir over medium-medium high heat until gravy thickens.
  6. Serve roast over egg noodles and pour gravy over both.

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