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Here is today's recipe...YUM!
Carolina Pot Roast with Ginger Snap Gravy
adapted from a recipe inThe 150 Best Slow Cooker Recipes by Judith Finlayson
serves about 6
4 pound eye round roast or rump roast
1 tablespoon olive oil
1 large sweet onion, finely chopped (Maui or Vadalia)
3 garlic cloves, chopped
2 tablespoons ginger root, grated
1 tablespoon chili powder
1 teaspoon nutmeg
1 teaspoon pepper
1/3 cup flour
3 cups beef broth, low salt
2 teaspoons beef bouillon
1/2 cup sour cream
1/2 cup ginger snap crumbs
2 tablespoons brown sugar
Wide egg noodles, cooked and drained
Heat oil in a large saute pan over medium high heat. Brown roast on all sides. Transfer to crock pot. Reduce heat to medium and saute onions until softened, about 5 minutes. Add garlic, ginger, chili powder, nutmeg, beef bouillon, and pepper and cook for about a minute. Sprinkle flour over mixture and cook for another minute. Add beef broth and cook for another minute.
Pour mixture over roast, cover and cook on low for 9 - 10 hours, until meat is tender.
Remove meat and add sour cream and ginger snap crumbs. If the gravy seems to thick, add a little hot water. Season with salt and pepper to taste. Serve over noodles.