Four Sask. players named to Canada world junior hockey championship team
Dec 14, 2024
Berkly Catton, Brayden Yager, Caden Price and Tanner Howe were all named.
Hey there in today’s feature we’ll discuss Beer & Garlic Beef Pot Roast.
DIRECTIONS FOR BEER & GARLIC BEEF POT ROAST:
-Pat pot roast dry. Using tip of sharp paring knife, make small slits all over the pot roast, using your fingers to insert the garlic cloves deep into the meat as you make the slits. Rub roast all over with salt, pepper and grainy mustard, working seasonings into all knocks & cranny.
-Transfer to crockpot; add 1 can of Guinness beer. Cover and cook on LOW for 6 to 8 hours until roast is fork-tender.
-Remove roast from crockpot to cutting board; cover with foil to keep warm. Transfer liquid from crockpot to a saucepan and cook over high heat to reduce by half, about 10 minutes. Gradually stir in cornstarch slurry which is a mix of cold water & cornstarch; heat to boil to thicken. Season to taste. Slice meat and serve with sauce along side mashed potatoes & brussels sprouts. Guess what, it’s eatin time!!
I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.
INGREDIENTS:
-3 lb Beef Pot Roast
-10 cloves garlic, peeled and cut in 1/2 lengthwise
-Coarsely ground sea salt or kosher salt and freshly ground pepper or favorite beef rub seasoning.
-¼ cup grainy Dijon mustard
-2 tbsp vegetable oil
-1 bottle or can beer
-1 tbsp EACH cornstarch and cold water