Mississippi-style roast beef from the slow cooker

Ingredients for 3 servings:

• 1 kg roast beef (rear roast beef), well marbled
• 2 onions, red
• ½ cup fried onions
• 25 g margarine
• 500 ml vegetable broth or beef broth
• ½ cup dry red wine
• 2 garlic cloves
• 7 peppers (balloon peppers), mild, or fewer jalapeños
• 1 tsp salt
• ½ tsp black pepper, coarsely ground
• 1 tsp thyme
• 5 juniper berries
• 1 bay leaf
• 1 pinch(s) sage, dried
• 1 pinch(s) mustard seeds
• 3 cloves
• 1 pinch(s) of lavender, dried
• 1 tbsp sour cream
• 1 tsp flour
• e.g. chives
• e.g. parsley or dill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours 30 minutes; Total time approx. 7 hours

without bagged goods

Wash the roast beef, pat dry, and sear on all sides in a pan or multicooker. It’s not necessary, but I like the roasted flavors in the juices. Transfer the meat to the slow cooker. Finely chop the onions and garlic and sear them. Then add them to the slow cooker over the meat or sear them with the meat in the multicooker at the same time. Deglaze the roasted flavors with the broth and pour over the meat. Top up with red wine. Place all the spices, except for the salt, in a tea bag or tea infuser and add. You can also buy ready-made spice sachets for game and beef. Pour the fried onions over the meat and add the margarine in flakes, along with the chili peppers. Cook the meat for about 6.5 hours on low or about 4 hours on high. Remove the spice sachets and season the meat with salt. Enhance the juices with a little shaved chives and, if desired, dill or parsley. Mix the sour cream with the flour to thicken the juices. Do not return to a boil. If you don’t like dairy products, you can also thicken it with cornstarch and let it simmer briefly. The peppers will have broken down after this time; remove them from the juices before serving. Serve with a side of potatoes. A great alternative if you don’t want to use a packaged product but still want the delicious taste of roast beef with juices, butter, pepperoni, spices, and a creamy, milky finish.