Crockpot Pomegranate Beef

We were looking for something easy for dinner tonight and figured the Crockpot was a good solution. We definitely don’t use it enough but it is just so handy. This recipe literally took us about 10 minutes to prep and then cooked for 8 hours. By 6pm this evening our house was smelling fantastic! I had the leftover Pom juice from Erika and found a recipe on a Crockpot Blog and knew this is what to make for dinner.

 

Ingredients:

 

1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence (I used a herb mix)
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 (I used Pom Wonderful)
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

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 fir 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.

 

 

The meat is incredibly tender and the pomegranate juice really adds great flavor. We will be making this again! Our grocery store had a 4 pack of Kings Hawaiian Roles for $1- great way to only buy 4 and the price was right!