Some like it hot. Count me in!
This was an experiment that turned out very, very good, although it is not your Momma’s Deviled Swiss Roast.
Start with a big ole beefy roast.
Whisk together some flour, dry mustard, onion powder, salt and… oh yeah… black pepper. Coat that bad boy in the flour, covering all sides.
Heat up a skillet over medium-high heat and pour in some oil. Sear the roast on each side until completely browned.
Spray your crock pot with some non-stick cooking spray and put the roast in the pot.
Chop up your onions and carrots. Saute them in the same skillet where you browned the roast.
Add two cans of Rotel, red wine vinegar, and some salt, to taste. Stir well and then pour the mixture over the roast.
Cook on low heat for 8 hours.
When the roast is ready, remove from the crock pot and keep warm while you prepare the gravy. (I wait and slice the roast after the gravy is done so that it will stay warmer.)
To make the gravy, melt two tablespoons of butter in a skillet over medium high heat. Add two tablespoons of flour to the melted butter and stir together well. Pour the remaining contents of the crock pot into the skillet. Bring to a boil while stirring constantly. Reduce heat and allow to simmer, stirring until it reaches the consistency you desire.
Serve over rice or mashed potatoes with a dash of Frank’s Red Hot if you want to bring out the Devil in this Spicy Swiss Roast.
RECIPE: Spicy Deviled Swiss Roast (Crock Pot)
Ingredients
- 3 to 4 pound beef roast
- 1 cup flour plus 2 tablespoons reserved for gravy
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 10 ounce cans Rotel
- 2 tablespoons butter
Instructions
- Whisk together the flour, dry mustard, onion powder, salt and black pepper. Coat the roast in the flour, covering all sides.
- Heat a skillet over medium-high heat. Add the oil to the skillet and when it shimmers, add the roast. Sear the roast on each side until completely browned.
- Spray the crock pot with non-stick cooking spray and add the roast in the pot.
- Saute chopped onions and carrots in the same skillet where you browned the roast until the vegetables have softened slightly. Salt lightly.
- Add two cans of Rotel, red wine vinegar, and salt, to taste. Stir well and then pour the mixture over the roast.
- Cook on low heat for 8 hours.
- When the roast is ready, remove from the crock pot and keep warm while you prepare the gravy.
- To make the gravy, melt three tablespoons of butter in a skillet over medium high heat. Add three tablespoons of flour to the melted butter and stir together well. Pour the remaining contents of the crock pot into the skillet. Bring to a boil while stirring constantly. Reduce heat and allow to simmer, stirring until it reaches the consistency you desire.
- Serve the roast and gravy over rice or mashed potatoes with Frank's Red Hot, if desired.
Linked with love at Skip to My Lou and at Mingle Monday.
Sounds good! I was thinking of making crock pot roast this weekend. I think I’ll make this one. Thanks.
Great, Kelli! Let me know how it turns out. 🙂
This sounds so delicious. I have one question, though. How much red wine vinegar do you use? Since I very seldom use it, I would have no idea the amount to use. “To taste” is too general a term to use. I would love to make this for Sunday dinner. Thanks for sharing the recipe!
Eek. I cannot believe I left that off the recipe. I think I used 2 tablespoons. I’m a bit of a red wine vinegar addict.