The much beloved Crock Pot makes its blog debut. Derek now has us keeping to an obscene schedule so I decided to prep this the night before. This recipe is via "A Year of Slow Cooking" via "Gluten Free Goddess".
What you'll need:
1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence (didn't have any, I made a ghetto version with household handy thyme, rosemary and mint)
1/2 teaspoon kosher salt
3 pounds beef roast
4 garlic cloves
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins
The Directions:
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| Sponge rollers hiding underneath that satin bonnet plus onion goggles =hawt |
Break out the big slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.
Cover and cook on low for 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. My estimate for cost per person $6.43.
Tami, I liked this! Sweetness was welcome addition to meat, and tearing apart large hunks of beef with a fork was pleasing. If you were looking to play with the recipe, I'd recommend a pungent or rich addition...something to contrast the sweetness and emphasize the meatiness, perhaps. Garlic? Hardboiled egg?
ReplyDeleteOh also I loved your post's enthusiasm; it stoked my own.
ReplyDeleteYeah I agree it needs a kick somewhere. All that sweet and the meat of the dish gets lost. I'm thinking yes on garlic, though hardboiled egg is an innovative solution.
ReplyDeleteI sat down to eat this meal after running around doing errands in the Seattle rain. It was the perfect thing to warm me up. I agree with all of the posts above... I liked the recipe a lot but felt it needed a little kick. Enough spice and a hardboiled egg would push it into tasting almost Ethiopian, which I see as a good thing.
ReplyDeleteAlso loved the selection of salad dressing... it complemented the sauce on the meat and didn't taste strange when the two combined a little on the plate.
I ate it, it was good, but I am not a purple and sweet meat kind of guy.
ReplyDelete