February 19, 2008
Fifty! 50! ack!
This recipe is straight from the Gluten Free Goddess' site. I followed it word-for-word down to the organic, free-range, grass fed, massaged, and sung-to-sleep beef.
I have been a fan of Karina's for quite a while---her website taught me to not be afraid of gluten free cooking. I owe our love to Pamela's to Karina, and my new-found kitchen adventureness.
This is an amazing dish. Serve it to people you really, really love and for whom you want to show-off. (I used whom. I know. I'm one of those. But only sometimes.)
1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
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
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins
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.
Four generations of my family ate this dinner and everyone adored it. I have never had a home-made sauce taste so marvelous. I truly wish I could have sat in the corner with a straw to suck up all the deliciousness.
It makes a lot of sauce. I packaged the rest of the sauce up for my brother and his wife to re-use in their crockpot with a hunk o' meat.
[recipe photo updated March, 2015]