This is not a boring pot roast recipe. After cooking on low for 10 hours, the tender meat comes out of the crock with a sweet and tangy glaze with a bit of a peppery bite.
--1 1/2 lbs top round
--1/4 cup flour
--1 t kosher salt
--1 t pepper
--1 T dried onion flakes
--3 cloves minced garlic
--1/4 cup wine
--1 T gluten free Worcestershire sauce
--2 T gluten free soy sauce
-- 1 1/2 T maple syrup
--1/4 cup dried cranberries
Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over your piece of meat. Then plop the meat into your crockpot. Discard the rest of the dry mixture.
Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.
Cover and cook on low for 8-10 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.
I served this with some whipped mashed potatoes with cheese, and we all really enjoyed it a lot. The sauce was a bit peppery for the kids. My eldest said it "was the best steak she's ever had" and my three-year-old dipped her pieces in ketchup.
This was the first meal we've had where we all felt like eating since getting the flu.
A definite success.