CP Pomegranate Beef
serves 8 1 tablespoon olive oil 1 yellow onion, sliced 1/4 teaspoon ground cinnamon 1 teaspoon herbes de Provence 1/2 teaspoon kosher salt 3 pounds beef roast (I used a chuck roast) 4 garlic cloves (whole is fine, or you can chop them) 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 The Directions. Use at least a 6-quart 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 hours. The meat is done when it has reached desired tenderness -- which means you should be able to literally cut it with a spoon!! :-) The Verdict. I can't even count how many times I've made this dish. I've made it for book signings, on television, and for 4-generations of family. It is DELICIOUS. There is an awful lot of sauce left in the pot afterwards -- and you could easily suck it up with a straw; it's beyond amazing. PS: for an early morning plug - in, you can prep everything the night before and put it in a zippered bag in the fridge. In the morning just dump into a room-temp slow cooker to cook all day long. There is a lot of yummy juice and liquid here -- this is a great all day long recipe. Enjoy!! Happy Slow Cooking!! steph "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 Please Remember me at: https://www.gofundme.com/sugars-transplant-journey Hugs, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
