Well. I experimented with my Crock pot..this is not a fully crock pot put it in in the morning and dinner is done when you come home at night, since only the meat was done in the crock pot, but it is yummy, fairly easy and the meat you can pretty much forget all day long. This one is truly and fully my creation and hubby tested.. hehe.
The Goods:
top sirloin roast (roughly 5 lbs) sliced in 4-5 1inch thick slices
1 large red onion, sliced but not too fine
about 1/2 baby carrots, fresh from the farmer's market (or carrots cut into about baby carrot size, which I prefer cause I do not like the taste of packaged baby carrots)
about 1 lb small to medium potatoes
1/16 cup balsamic vinegar
1 bay leaf (whole)
2 star anise (hole)
small piece of fresh ginger (about 1 inch long) also whole
salt, pepper, paprika to taste
olive oil, salt, pepper and sesame seeds for the carrots to roast
For the Moscato Sauce:
1/4 cup sweet, white Moscato
1/4 cup whipping creme (does not have to be heavy, can be light or normal too)
1 table spoon chilli sauce (Sambal Oelek is my favorite)
salt, pepper, bit of cayenne pepper (to taste, depending how much heat you like)
For the carrot/potato glaze:
1/2 cup honey
1/8 cup ponzu sauce (soy or teriyaki works too)
The Works:
Cut the Roast in 1 inch thick slices and pepper them, Slice your onion.. then layer the meat and onions in your crock pot...drizzle the Balsamic Vinegar over it, season with salt, pepper, paprika and add the bay leaf, ginger and star anise. Cover Crock Poy and turn on low for 8 hours...walk away.
After about 6 1/2 hours Wash and peel your potatoes (you can quarter them now or after you boil them, I usually do it before boiling to keep myself from burning my fingers). Boil in salted water for about 15 to 20 minutes, depending on size, you want them done but still firm. While they boil pre-heat your oven on 425 and split the racks so that they are even. Wash and peel then cut your carrots. If you have fresh, small carrots from the farmers market it might be better to just wash and scrub them, since peeling will take too much of them. Dry them with a paper towel, then toss in olive oil, salt and pepper them..arranging them on a cookie sheet in one layer.. sprinkle with sesame seeds. Take the meat out of your crock pot to add the creme, moscato, chilli sauce and spices, stir, return the meat and close lid again. Roast the carrots for about 15 min in the pre-heated oven.
Meanwhile you mix your honey and ponzu sauce together. The potatoes should be boiled by now as well..arrange them on a second cookie sheet, slightly salt and pepper them and brush with the ponzu/honey glaze. Get your carrots out of the oven, brush them as well with the glaze and then put both cookie sheets back in the oven for another 20 min.
Once they are done... the meat and the sauce are done too...Serve and enjoy.
