INGREDIENTS:
- 1 (3lb) beef chuck roast
- ground black pepper (to taste)
- ½ teaspoon Cajun seasoning
- 1 tablespoon canola oil
- ½ cup beef broth
- 1 ½ cups water
- splash of red wine
- 1 envelope brown gravy mix
- ¼ teaspoon dried thyme
- dash of Worcestershire sauce
- dash of hot sauce
INSTRUCTIONS:
- Cut the beef roast into cubes and season with black pepper and Cajun seasoning. Heat the canola oil in a large skillet over medium-high heat. Add the beef cubes and cook until browned on all sides. Transfer to the crockpot. Deglaze the skillet with beef broth, scraping up all of the brown bits. Add the beef broth to the slow cooker.
- In a medium bowl whisk together water, wine, brown gravy mix, thyme, Worcestershire sauce, and hot sauce. Pour into the crockpot, cover, and cook on low for 8 hours. If the gravy has not thickened enough for your liking--- mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a bowl and pour it into the slow cooker and stir. Turn the slow cooker to high and cook until thickened. Serve over egg noodles or rice.
Source: Blog Chef
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