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Defrost your roast if frozen and lightly cover it with oil.
Heat oil in a deep pot, this helps contain the splatter.
Lightly salt and pepper the roast and brown it on all sides in the oil. I like to use high heat and get a nice dark brown on the outside of the meat.
While browning the meat, peel 4 carrots and place them in the bottom of the slow cooker along with 2 stalks of celery. I leave them whole, as they are easier to separate from the liquid when complete.
Once the meat is browned, place it in the slow cooker with the carrots and celery. Turn cooker on high and cover.
Put 2 Tbsp of butter in pot with remaining oil. When melted add onions and garlic. Saute until onions are transparent. Add 1/4 cup of Sherry to deglaze the pot, then add tomato paste, Italian seasoning, 3 cups of water, 1 Tbsp of Worcestershire Sauce, and 1 tsp of dark sesame oil. Simmer until beef cubes dissolve. Taste, then salt and pepper to taste.
Pour liquid mixture over roast and cover.
Cook roast on high for 2 hours, then on medium for 2 to 3 hours until the roast is nearly falling apart.
To make the sauce, heat milk in a pan, stirring constantly. Add flour when milk is near boiling, then add 1 cup of juice from the slow cooker. return to boil, stirring constantly. Serve over meat or on the side. This is also good on mashed potatoes.
Any kind of flour will work, but Wondra dissolves nicely. Also, any kind of oil can be used, but Grapeseed oil has a higher smoke point and allows me to get a very nice brown on the meat without burning the oil.
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