Cooking with Doyle

This is a tasty recipe for the crock pot that doesn't take very long to put together.  The apple flavour is very subtle; if you make gravy from the drippings then that's probably where you'll taste it the most.

I decided to serve this up with some homemade white bread and corn on the cob to make a pretty classic dinner.

Ingredients

• 3 lb beef roast
• 1 cup water
• 1 tsp seasoned salt
• 1/2 tsp soy sauce
• 1/2 tsp worchestershire sauce
• 1/4 tsp garlic powder
• 2 large apples, quartered
• 1 large onion, sliced
• Gravy
  • 2 tbsp corn starch
  • 2 tbsp cold water

Directions

1. In large non-stick pan, brown all sides of the roast.  Transfer roast to 5-qt crock pot.
2. Add water to the skillet and stir to loosen any drippings.  Pour over roast.
3. Sprinkle with seasoned salt, soy sauce, worchestershire sauce, and garlic powder.  Top with apple & onion.
4. Cook on low for 4-5 hours until the meat is tender (145ºF rare, 170ºF well done).
5. Remove roast from crock pot.  Let stand 15 minutes before serving.
6. For gravy, string fluid from crock pot into a sauce pan, discarding apple.  Bring to a boil and cook until reduced to about 2 cups (about 15 minutes).
7. Combine corn starch and water until smooth.  Stir into gravy to thicken.
8. Serve roast with gravy on top.

And the obligatory day-after roast beef sandwich