Pomegranate Beef

In 'Make It Fast, Cook It Slow' by Stephanie O'Dea

• Ready In: 8 hrs 30 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1  onion, sliced
• 1⁄4 teaspoon ground cinnamon
• 1  teaspoon  herbes de provence
• 1⁄2 teaspoon kosher salt
• 3  lbs beef roast
• 4  garlic cloves, chopped
• 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 raisin

Directions

1. Use a 6-quart slow cooker; swirl the olive oil into the bottom of the stoneware.
2. Add the onion.
3. Rub the cinnamon, herbs, and salt on all sides or the meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, balsamic vinegar, and maple syrup.
4. Sprinkle the raisins on top.
5. Cover and cook on LOW for 8 hours, or on HIGH for 5 hours.
6. The meat is done when it has reached the desired tenderness.
7. Serve with mashed potatoes or polenta, and drizzle with the sauce.