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Wanderlost's avatar
Wanderlost
Nomad II
Dec 10, 2013

Crockpot Roast Raspberry

1 2 lb chuck roast
1 16 oz bottle Ken's Lite Raspberry Walnut Vinaigrette
1 cup water
3 carrots, sliced thinly
1 onion, quartered
2 5" twigs fresh rosemary, or 1 Tbsp dried rosemary

Pour some vinaigrette in the bottom of a crock pot. Place roast in center, cover with vinaigrette. Add water. Scatter carrots and onions evenly. Lay rosemary on top.

Cook on high about 8 hours, turning roast over about halfway through (to get the vinaigrette into the entire roast).

Remove roast to serving platter (it will fall apart). Remove and discard rosemary twigs (the leaves will have fallen off). With slotted spoon, remove vegetables from liquid.

Serve with potatoes cooked your way (I sliced 2 large russets into 1/2" slices, then quartered the slices, added a little water, and microwaved until tender).

Use crockpot liquid as au jus over everything. Pour over leftovers to keep meat from drying out and add flavor to vegetables.

4 Replies

  • This sounds really interesting--and different--and delicious! I'm printing and have to give it a try. Thanks for sharing.
  • Just reading this makes my mouth water! I have to try this and soon.
  • Leo, I agree with you, the cranberry jalapeno relish sounds really good. I think it would be good on a tenderloin also!
  • sounds delicious. A different flavor than the usual cream of mushroom soup/onion soup mixture (which I like)
    I'm thinking one of my jars of homemade cranberry jalapeño relish would also be good in place of the vinaigrette. Or maybe on a pork roast.
    Thanks for posting!

    It's snowing here, and cold. tonight is a big pot of chili made with a leftover eye of the round pot roast. House smells good!