Introducing heartwarming dishes perfect for cold days!
material
12 small red potatoes (about 1-1/2 pounds), scrubbed
6 to 7 medium carrots (about 1 pound), peeled and cut into 1/2-inch pieces.
2 medium onions (cut into 4 pieces)
1 boneless beef shoulder roast (4 lbs.), trimmed
1 can (14-1/2 oz) beef broth
1 cup stout beer or additional beef broth
1/2 cup honey
3 cloves garlic (chopped)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
1/4 cup cold water
chopped fresh thyme (optional)
direction
-Add potatoes, carrots, and onions to a 5-quart container. Slow cooker.
-Cut the roast in half. Transfer to slow cooker.
– Combine the next 9 ingredients in a small bowl. Pour from above.
-Cook and cook on low heat for 8-10 hours, until the meat and vegetables are tender.
・Slice the beef and keep it warm.
-Strain the cooking juices, reserving the vegetables and 1 cup of the liquid.
– Remove fat from stored liquids. Transfer liquid to a small saucepan.
– Bring to a boil.
-Mix cornstarch and water until smooth. Gradually mix into the juice.
– Bring to a boil. Stir until thickened, about 2 minutes.
– Serve with beef or vegetables.
-Top with fresh thyme if desired.
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