Crockpot Pot RoastAngie McGowan
This is not your mother’s pot roast recipe. Instead of carrots or potatoes, it is cooked with olives, raisins, and lots of other strong flavors. And trust me on this one, it’s good. Pot Roast is almost always made with a tougher cut of meat, like a shoulder, which I have used here. The tougher cuts of meat from beef are the most flavorful, but require long cooking at very low temperatures to break down the connective tissue between the muscle fibers that makes the meat tough. The crockpot is the perfect tool for such a task. It uses very low temperatures and is so convenient. You just add everything to the pot in the morning, set it, and forget it until you come home. I served this with roasted and crushed little purple potatoes and roasted green beans. Pot Roast is an old American classic that is casual enough for a Sunday supper, yet elegant enough for entertaining.
This recipe was adapted from Alton Brown’s Pot Roast Recipe
Crockpot Pot Roast Recipe
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
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.