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Tuesday, October 4, 2011

Crockpot Pomegranate Pot Roast

I have to admit that until recently, thanks to Carmen's Pork & Peaches, I have not been a big fan of meat and fruit together. This recipe was really good. It didn't knock my socks off, but it had great flavor and made me drool all day long while it was cooking. Rich absolutely LOVED it and it did pair well with my mashed potatoes. Overall, I would make it again, if for nothing else than to make the house smell delicious!

Pot Roast doesn't photograph well

1 tablespoon olive oil
1 yellow onion, sliced
dash of ground cinnamon (optional)
1/4 tsp rosemary
1/8 tsp fennel seeds
1/2 teaspoon kosher salt
3 pounds beef roast (I used a lean 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 (you could also use cranberries)

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. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

Tip: Freeze any remaining sauce in a freezer bag to dump over another hunk of meat at a later date.

recipe adapted from crockpot365

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