This recipe uses lots of herbs for seasoning. Fresh herbs are always best but if they are not available, use the highest quality dried herbs. Herbs have so many beneficial qualities that it is essential to incorporate them into your meals as often as possible. I’ve included ingredients for those who like to change up flavors and can tolerate certain foods that may be allergens for others. I list the foods that are possible allergens as “(optional)” in the recipe.
Put all the ingredients together in the crock pot early in the morning and by dinnertime the aroma will have permeated throughout your house. If you try this one out, let me know what you added or removed and how well the flavors came out for you.
- 1 tablespoon olive oil
- ½ onion, sliced
- ¼ teaspoon cinnamon
- ¾ teaspoon herbes de Provence (see below)
- ¼- 1/2 teaspoons sea salt
- 1½-1¾ pounds boneless beef chuck roast
- 2-3 cloves garlic, chopped
- 1-2 tomatoes, chopped (optional)
- ½ cup pomegranate juice, unsweetened
- ⅛ cup apple cider vinegar
- 1 tablespoon honey
- ¼ cup golden raisins (optional)
- Use at least a 6-quart slow cooker.
- Swirl the olive oil into the bottom of the stoneware. Add the onion.
- Rub the spices on all sides of meat and add to the stoneware with the garlic, tomatoes (optional), pomegranate juice, vinegar, and honey.
- Sprinkle the raisins (optional) on top.
- Cover and cook on low for 5-7 hours, or on high for about 4 hours. The meat is done when it has reached desired tenderness.
This recipe is compatible with the following diets:
7 Common Allergen-Free
Gluten and Casein-Free
Gluten, Dairy and Soy-Free
Weston A. Price/Traditional Foods
Herbs de Provence
Make your own seasoning packet:
- 2 tablespoons dried savory
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons dried fennel seed
Mix in all herbs together in a small bowl. Store them in an air-tight container.