During the insanity that we like to call "the holiday season," make-ahead meals are a lifesaver. And I'm a big fan of using my crock pot to make this happen. When 6:00 rolls around and dinner is ready and waiting for you...that's livin'.
Wait. Did I just say that a make-ahead meal was the definition of living? Let me clarify. It is not the definition of living the high life. Or the really, really hip life. Or the fashionable life. But it is livin' the I-eat-dinner-in-my-sweats-while-watching-Sister-Wives life. In other words...my life.
Get crockin', folks!
Slow Cooker Pot Roast II
2.5 pounds sirloin top roast
1-2 tablespoons Montreal steak seasoning (or salt and pepper)
2 tablespoons olive oil
14.5 ounce can beef broth
2 large sweet onions, peeled and cut into thick slices
8 large carrots, peeled and cut into big chunks
1 bay leaf
8 ounce can tomato sauce
1/4 cup Worcestershire sauce
Sprinkle steak seasoning (or lots of salt and pepper) all over the roast and rub it in with your hands. Heat oil in a large skillet over medium high. Add roast to the skillet and cook for 2-3 minutes per side, until the roast is browned on all sides. Remove roast from the skillet and set aside.
Add the beef broth to the skillet to deglaze it, scraping the bottom of the pan to get all the bits of flavor into the broth. Bring broth to a boil and allow it to bubble and reduce for 3-4 minutes.
Place onions in the bottom of the slow cooker. Place the browned roast on top of the onions, then add the carrots and bay leaf around the roast. Pour reduced beef broth, tomato sauce, and Worcestershire sauce on top of everything. Cover and cook on low heat for 8 hours.