Slow Cooker Beef Pot Roast with Persian Cranberry Rice
 
Prep time
Cook time
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This slow cooker beef pot roast recipe is rich in flavors of balsamic vinegar, rosemary and wine. Served with fragrant persian cranberry rice you can't go wrong!
Author:
Serves: 6-8
Ingredients
Beef Pot Roast
  • 3 lbs beef shoulder
  • 4 sprigs of rosemary
  • 3 tablespoons olive oil
  • ½ cup balsamic vinegar
  • ⅓ cup red wine
  • 6 cloves of garlic, peeled and roughly smashed
Cranberry Rice
  • 2 cups basmati rice
  • 3 tablespoons canola oil
  • 1 cup onions, thinly sliced (about 1 small onion)
  • ½ teaspoon turmeric
  • 1½ cups dried cranberries (or dried cherries)
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • ¼ teaspoon saffron (soaked in 2 tablespoons hot water for 10 minutes)
Instructions
Beef Pot Roast
  1. Marinate the beef shoulder in balsamic vinegar, red wine, garlic, 1 tablespoon olive oil, generous helping of salt and pepper, and the rosemary sprigs, for at least 2 hours (preferably over night).
  2. Heat 2 tablespoons olive oil in a non-stick skillet. Once hot, sear the beef shoulder on all sides for about 1-2 minutes. Remove from heat.
  3. Add the beef shoulder plus the remaining marina to a slow cooker and set to high for 3½ to 4 hours.
Cranberry Rice
  1. Soak your basmati rice for at least 2 hours prior to cooking
  2. In a frying pan heat canola oil on medium-high and add the onions to cook until translucent
  3. Add the dried cranberries to the pan and cook for about 3 minutes until they've soaked up the onion's liquid. Once cooked, set aside.
  4. Fill a large pot with water and add your drained basmati rice. Set the pot on high heat and let it come to a boil
  5. Once boiling, remove from heat and strain out the rice. (It should be semi-cooked at this point)
  6. Gently fold in the cranberry onion mixture with the strained rice.
  7. Add olive oil to the bottom of the big pot you used, along with the saffron mixture.
  8. Spoon the rice mixture into pot, close the lid and set to medium-high heat for approximately 15 minutes.
  9. Once the steam begins to rise, lower the heat to the lowest, remove the lid and place a napkin or thin towel over it and close again.
  10. Let the rice gently steam on low heat for about 45 minutes.
  11. You should have gently steamed rice on top with crispy tahdig at the bottom of the pot (crunchy rice)
Recipe by at https://seriousspice.com/slow-cooker-beef-pot-roast/