Categories: Beef
Ingredients
- 1 (16 ounce) can whole berry cranberry sauce
- 1 (8 ounce) can tomato sauce
- 1 (12 ounce) bottle Guinness stout
- 1 1/2 teaspoons crumbled dried rosemary
- 1 teaspoon ground thyme
- 1 teaspoon sage
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 -5 lbs boneless chuck roast or 4 -5 lbs rump roast
- 1 (3/4 ounce) packet beef gravy mix
Directions
-
Spray the inside of a 4 to 6 quart slow cooker with non-stick cooking spray (or preheat oven to 325 degrees with rack in the middle).
-
Mix all the ingredients, except the meat and gravy mix, in a large bowl.
-
FOR THE SLOW COOKER: Put half a cup of the sauce mixture in the bottom of the slow cooker. Set the meat in and pour the rest of the sauce over the top.
-
Turn the slow cooker to low and cook for 8 to 10 hours (or if you are late putting roast in cooker, cook on high for 6 to 7 hours) When the meat is easily pierced with a fork, remove from the sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm.
-
Turn the slow cooker to high and sprinkle in the packet of beef gravy mix. Stir until sauce has thickened.
-
To serve, drizzle some of the sauce over the meat on the platter. Put the rest of the sauce in a gravy boat or small pitcher for the table.
-
INSTRUCTIONS FOR THE OVEN: Spray the inside of the roasting pan with non-stick cooking spray.
-
Follow the directions as above and cover the pan tightly with heavy-duty aluminum foil.
-
Bake in preheated 325 degree oven for 5 to 6 hours or until easily pierced with a fork. Take off the foil and let brown in oven for another 45 minutes. Remove meat from sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm.
-
Pour the sauce into a saucepan and sprinkle with beef gravy mix; thicken over medium heat and serve, as described above.