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Crockpot Pot Roast
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
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
Method
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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7 Comments
[...] with some cute little purple smashed potatoes that I’ll be sharing soon. You can find this crockpot pot roast over at Babble’s Family Kitchen. Serves 4 Print The Entire Post with [...]
Crockpot Pot Roast | Eclectic Recipes commented on Oct 21 10 at 4:46 pm[...] antioxidant that provides their vibrant purple color. Serve these potatoes with a slow cooked crockpot pot roast. Crushed Purple Potatoes [...]
Crushed Purple Potatoes | The Family Kitchen commented on Oct 29 10 at 11:02 amSuzanne commented on Oct 21 10 at 4:11 pmI must say I have never thought of combining these flavors, but my mouth is already watering. I was just thinking of a roast for this weekend and up pops this post. Can’t wait to taste this!!
marla {family fresh cooking} commented on Oct 21 10 at 4:32 pmLove the olives and raisins in this pot roast!
Sophie commented on Oct 22 10 at 3:50 amsounds yummy!
redkathy commented on Oct 22 10 at 3:17 pmReally have to get back to my Crockpot Angie, thanks for the inspiration. This looks superb!
Barbara @ Modern Comfort Food commented on Oct 23 10 at 6:49 amI don’t own a crock pot, but I’m beginning to think I should run out and buy one. I love a good pot roast, and this one looks like a doozy. The (Cuban-style?) change of pace here with olives, raisins, cumin, and balsamic vinegar added to the dish sounds very, very good.
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