Beef, Crockpot, Holiday, Meats
3 lbs lean beef roast, fat trimmed
1 large onion, chopped
5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 (14-oz) can fire-roasted crushed tomatoes
1/4 cup balsamic vinegar
1/8 cup maple syrup (or agave syrup)
1/2 cup fresh cranberries (or craisins)
1 teaspoon fines herbs
small pinch cinnamon
Tony's Instant Roux
Salt the beef on all sides and let stand a few minutes.
Meanwhile, toss onion & garlic in a little EVOO in the crockpot and toss to coat. Heat a heavy pot over med-hi heat, and brown the beef on all sides to sear in the flavor. Remove roast & place atop the onions & garlic.
Sprinkle cranberries or craisins on beef.
Combine pomegranate juice, tomatoes, balsamic vinegar & agave nectar. Stir to combine. Add herbs, cinnamon, sea salt & ground pepper; stir & pour over beef. Stir a little to be sure liquid is under roast as well as atop.
Cover crockpot and cook on high for 4-5 hours.
Sprinkle Instant Roux into liquid, stir & cook on low to thicken.
Remove roast, cut in pieces, & shred with 2 forks. Return to sauce, taste, and adjust seasoning.
Serve over brown rice, noodles or mashed potatoes.