More featured fare from the 2012 Equinox Feast. The meat turned out rich and succulent, with a nice sweetness to counter the traditional “spice” of the season. Inspired by A Year of Slow Cooking.
3 lbs sirloin roast
1 tbl olive oil
1 sweet onion, chopped
1/4 tsp ground cinnamon
1 tsp herbes de Provence
1/2 tsp kosher salt
4 garlic cloves, whole but a little bruised
1 (14-oz) can crushed tomatoes
1 cup pomegranate juice (I used POM brand)
1/4 cup balsamic vinegar
2 tbl REAL maple syrup (use grade B if you can find it)
Grab that slow cooker. 5- or 6-quart size will work.
Coat the bottom of the stoneware with the oil and add the onion.
Combine the spices into a small bowl and rub them into all sides of the roast. Add the meat to the crock.
Add garlic cloves, tomatoes, pomegranate juice, vinegar and syrup.
Cover and cook on low 8 hours, high 5 hours.
Wipe the drool off your chin, shred the roast, and serve drizzled with sauce over polenta.