In honor of Rosh Hashanah, this week’s Crockpot recipe is a flavorful pot roast for a delightful family dinner. (Brisket can be used if you prefer).
The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid or sauce, and cook a long time over low heat. You’ll need to have this on for about 7-8 hours but it will be worth it!
L’shana tova umetukah
Crockpot Sweet & Sour Pot Roast
- 3 pound pot roast
- 2 large onions
- 6 large carrots cut thin
- 5 stalks celery chopped
- 8 cloves garlic chopped
- 1/4 cup of dried cranberries
- 6 Tbsp of cider vinegar
- 1/4 cup brown sugar
- 1/2 cup ketchup
- 3/4 cup beef stock
- 3/4 cup red wine
- A handful of fresh cut herbs – parsley and tarragon
- Heat up a large skillet and add 1 tablespoon of oil. Sprinkle all sides of your pot roast with a couple of pinches of salt and pepper. Add pot roast to the sauté pan and brown on both sides (about 5 minutes per side). When pot roast is browned, add to crockpot.
- In same skillet, add a touch more oil and sauté onions, celery, carrots, and garlic for about 5-10 minutes, cooking the vegetables just a touch.
- Meanwhile in a measuring cup add wine, stock, brown sugar, ketchup, and vinegar. Whisk and set aside.
- When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
- Carefully pour vegetables and sauce over pot roast, cook high 4-6 hours or on low 8-10 hours.
- When done, take out the meat, let it cool for 5 minutes or until it’s easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.