Meals Matter

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Contributed By: rosesmari
www.crockpt365.blogspot.com

Ingredients

1 1/2 to 2 pounds Grass fed beef or buffalo roast or steak, fat trimmed if necessary

Sea salt

Light olive oil, as needed

1 Onion, sliced

4-5 cloves Garlic, chopped

1 cup Unsweetened pomegranate juice

1 14-0z can fire roasted crushed tomatoes

1/4 cup Balsamic vinegar- omit for yeast-free

1/8 cup Pure maple syrup- or use agave to keep it lower glycemic

1/2 cup Fresh cranberries or golden raisins

1 teaspoon Dried French herb mix or Bouquet Garni

A small pinch of cinnamon

Read more: http://glutenfreegoddess.blogspot.com/2008/01/beef-in-pomegranate-sauce.html#ixzz0VwldS9HU

So I used 1/2 black raisins and 1/2 cranberries. I also tripled everything because I was serving 12.

Preparation

--cut your meat into serving-sized chunks and brown on all sides in a bit of olive oil

--dump into your stoneware (drippings too!)

--cover with chopped veggies

--mix spices, liquid and tomatoes in a glass bowl, add to stoneware

--cover and cook on high for 4-5 hours, low for 6-8

Salt the beef on all sides. Wait a few minutes. Kiss the cook. Get your Crock Pot situated and turned on to High.

Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.

Add a small dash of olive oil to the Crock Pot. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top.

Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.

Stir a little bit to co-mingle ingredients.

Cover and let the magic happen- about 4 to 5 hours.

Taste test the sauce for seasoning adjustments. My intuitive combo was the perfect balance of tart and savory with a hint of sweetness.

We served ours with a generous mound of whipped mashed potatoes. Heaven. Seriously.

Serves 4.

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