Christmas I served 2 types of Pot Roast… The idea was that one would be spicier (not hot just w/ paprika and ginger) that the kids wouldn’t like, and another that was simply red wine & meat. Both were eaten completely, so all in all a success and the winner by hands was the paprika and ginger version. My adapted recipes are below for your enjoyment, and my future use!
Beef Tangine with Butternut Squash!
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (2-pound) beef shoulder roast (whole; grain-fed is best)
1 tablespoon coconut oil
4 shallots, quartered
4 garlic cloves, chopped
2 cups fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1.2 pounds)
1/4 cup chopped fresh cilantro
- Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
- Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently.
- Pour in broth and tomatoes into Crock Pot set at Low
- Add meat and all the liquids to the crock pot
- Cook at least 9 hours
- Add squash about 2 hours before serving time
Keep Crock Pot covered!
The other Crock-Pot was similar … I seared that meat with bacon fat and used a cheap red wine instead of chicken broth. I also used carrots, potatoes, and shallots. (Shallots I added right away, quartered. The carrots, potatoes, and celery were added 4 hours before). Extras I roasted in the oven – AWESOME w/ a little bit of olive oil, balsamic, and spices!
That’s it … enjoy. No pictures because everyone devoured every last bit!