My daughter needed green onions for one of her recipes and, while shopping for them and not knowing exactly what they are, my husband bought a bag of pearl onions. Plan B for the onions was a slow cooker roast, because it’s one of the best ways to have onions when it’s too cold to grill.
Speaking of the weather, even if you’re in the north where there’s snow and ice, you can keep throwing the indoor food compost on the outdoor pile. As the snow melts, it will all end up together in the bin where it belongs – instead of the trash.
Slow Cooker Rump Roast Stew
1 beef rump roast or bottom round roast (3-5 pounds)
2 T coconut oil
4 carrots, halved lengthwise and cut into 2-inch pieces
2 potatoes, cut into chunks
1 sliced sweet onion
1/2 C water
1/4 C red wine vinegar
1/4 C Worcestershire sauce
2 crushed garlic cloves
3 T cornstarch
1/3 C cold water
Cut roast in half and trim off any excess fat. In a large skillet, brown meat on all sides in oil over medium-high heat. Place carrots, potatoes, and onions in a slow cooker. Top with the browned meat. Combine the water, vinegar, Worcestershire, and garlic. Pour over meat. Cover and cook on low for 10-12 hours or until meat and vegetables are tender.
Whisk cornstarch and water until smooth; stir into slow cooker. Cover and cook on high to bring to a boil and cook until gravy thickens.
