POMEGRANATE BEEF ROAST Pomegranate Vinegar
1 yellow onion, sliced
¼ teaspoon ground cinnamon
1 teaspoon Herbes de Provence
½ teaspoon sea salt
3 pounds chuck or English cut roast
4 garlic cloves cut in half
14 ounces fire roasted crushed tomatoes
½ cup apple juice
¾ cup Pomegranate Balsamic Vinegar
2 tablespoons maple syrup
½ cup raisins
1. Place onions in the bottom of a 6 quart or larger crock pot. Mix dry ingredients in a small container and rub the roast on all sides and add to the pot with the garlic, tomatoes, Pomegranate Vinegar, juice and syrup. Sprinkle the raisins on top.
2. Cover and cook on low for 8 hours or on high for about 5 hours. The meat is done when it has reached desired tenderness.
3. Serve with mashed potatoes and drizzle with the sauce.