BONELESS RIB ROAST

I took a photo of searing this boneless rib roast before placing in the slow cooker. This should be an amazing roast this evening to be served with unpeeled yukon gold smashed potatoes with chives, cream and butter. A side of cooked whole buttered carrots and then a brown garlic gravy made from the drippings left in the black iron skillet that I deglazed with red wine and beef broth after searing the roast. 
Here is the recipe.
1 boneless roast, rib, cross rib, or sirloin roast approximately 2 1/2 pounds.
salt, pepper, onion salt, canola oil
1/2 onions chopped
3 cloves of garlic peeled and smashed
1 tablespoon dry onion soup mix
1/3 cup red wine
1/2 cup beef broth
1 1/2 teaspoon of cornstarch

In a black iron skillet drizzle canola oil just to coat bottom.
Place the roast on a large plate and using a paper towel dry it.
Using a basting brush, brush on some canola oil to cover roast on all sides.
Mix kosher salt, pepper, onion powder to taste in a small dish. Mix. Sprinkle over roast on all sides and rub in with hands. 
Place the roast in hot iron skillet and sear on all sides and ends this will seal in the juices. See photo.
In your slow cooker place the chopped onion and garlic in the bottom. Place the seared roast fat side down on the onions and garlic.
Deglaze the hot skillet using a stainless steel spatula scrapping the bottom getting all the crispy bits, while pouring in the wine and broth.
Then add the dry onion soup mix and stir. Pour this mixture over the roast.
Cook on high for 4-6 hours or low for 6-8 hrs. 
Remove roast to platter and slice or it may fall apart when you remove the strings. Pour the juices and onions and garlic from the slow cooker into a strainer. Take the strained juices and pour in to a saucepan reserving a little liquid in a small bowl. To liquid reserved add about a teaspoon or so of cornstarch mix well with fork and add to the rest of the gravy stock in the sauce. Stir constantly the sauce will thicken as it heats.
To serve put the sliced roast on a platter and drizzle with gravy, use the remainder over the potatoes. If presenting the roast for company it is fun to use little bunches of flat leaf(Italian  parsley for garnish. Or you can just scatter leaves of the parsley over the meat.

So that is dinner tonight. I was not going to use the slow cooker today but I know it makes for the juiciest of roasts and this is a quality roast and I wanted to make sure I did not dry it out in the oven treating it as a pot roast.

We are to have quite a storm today but so far nothing but the usual dismal gray. Winds are to whip to thirty some miles per hour and we are to get hard rain. There will be some flooding in certain areas. Not ours.

My husband and I had such an enjoyable day yesterday.
We went for a very good lunch. Our view of the Willamette river was interesting. It was full and dirty and moving quite fast. It looked quite threatening with the stark skeletal trees lining it's banks.  We watched as folks ran, jogged, walked and rode bikes along the river trail. This is Eugene after all.
When we arrived home I opened a nice bottle of pinot noir and sipped red wine hubby had himself a brew. We then proceeded to play several games of golf on the Wii. Hubby did so bad.......so I gained in the stats. We are always very competitive so it is always close.
We then played a couple of board games. By that time we were thinking hot tub as it had turned dark and the promised rain had not come in. So we had a nice hot soak...ah so relaxing. We then came in and watched a couple of our favorite shows that hubby had recorded previously.
I was in bed by ten and was dead to the world after the soak in the tub and snugged into our comfy new mattress........heaven.

I am going to go now and sit in my chair and try to get into reading my new book. It has been a little slow but is starting to get more interesting. 
Later today I am taking down the fall decor and tomorrow the Christmas decor will start going up.

Have a nice Tuesday.