By Angela McGowan
This is my favorite way to do a pot roast. It’s slow cooked in the crockpot with olives, raisins and lots of garlic. I also add lots of other flavors to make this dish very fragrant, tasty, and satisfying. I paired this dish with some cute little purple smashed potatoes that I’ll be sharing soon.
Yield: Serves 4
Crockpot Pot Roast
Ingredients:
- 1 beef roast, I used a shoulder, 2-3 lbs
- 1 large onion, chopped
- 6 cloves garlic
- 1 cup chopped green olives
- 1/4 cup dark raisins
- 3 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire
- 2 teaspoons cumin
Directions:
1. Add onion, garlic, olives, raisins, tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, and cumin to crockpot. Mix well. Add meat. Turn meat around in pot, coating sides, and adding some of the onion, olive mixture on top of the roast.
2. Turn heat to low and cook for 8 – 10 hours.
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