Thursday, December 28, 2006

Crockpot Gingered Beef

2 lb round roast, trimmed
2 tbsp vegetable oil for frying
2 onions, sliced
1 cup dry red wine
1/2 cup ketchup
6 tbsp brown sugar
3 tbsp white vinegar
1/2 tsp powdered ginger (2 tsp fresh)
4 cloves garlic, pressed
1/2 cup beef broth
Salt and pepper to taste

Heat oil in a frying pan and brown the roast on all sides. Place onions in the bottom of the crock pot and place the roast on top. Mix the remaining ingredients and pour them over the roast. Cover and cook on low for 6-8 hours or until tender (meat can be shredded with a fork). Remove the roast and pour the cooking juices into a sauce pan and simmer on the stove with the lid off until they are reduced (about 10 minutes) and serve over the beef.

No comments: