Slow Cooked Pot Roast

Made this pot roast for a Aussie meat pie that I made this week!!!

Prep : 15 / Slow Cook: 4-5 / Total : 5h15 min

Serving : 3-4

The most important part is the marinating!

A marinade is a liquid solution in which you soak foods, particularly meats, before cooking. A marinade adds so much flavor to foods and makes them more tender by beginning the breakdown process of cooking. If you don’t want a dried out, tasteless chicken , you will definitely need to marinate you meats for a few hours, even better overnight!

Ingredients

1 large piece of beef (Flank, sirloin,roast)
1 red onion, chopped
1 yellow onion, chopped
1 large jalapeno, diced and with the seeds
2 Spring Onions, chopped

Spices:
2 tbsp All purpose seasoning (Island spices)
1 tbsp chili flakes
1 tbsp Cajun
1 tbsp red chili powder
1 tbsp Worcestershire sauce
2 tbsp epis seasoning
3 tbsp Lemon pepper
1 tbsp Salt
1 tbsp brown sugar
2 tbsp ketchup
1 tbsp yellow mustard

Instructions

Combine all ingredients and let chill in the fridge for 1-3 hours.
Then add all ingredients to the slow cooker and cook on high for 4 h then lower to low heat for 1-2 more hours.
Preheat oven to degrees
Transfer the meat to an oven safe tray.
Bake for 20 mins.
*Keep the Juice from the slow cooker.