Karina's Cranberry Pot Roast Stew

Warm Your Body (& Celiac Soul)

What could be more comforting as we face the chilly New Year than a slow roasted one-dish supper? Not to mention, easier. Especially after all the hustle and bustle of last week's holiday celebrations. All the sugar. And latkes. And eggnog. And hoopla. I'm exhausted just imagining it. So I'll stop. And share a recipe instead- a tasty little number I tossed together in my trusty Crock Pot over the weekend- a cranberry laced pot roast stew that cooked its sweet 'n savory heart out while I walked in snowy woods.

So, Happy New Year, Dear Heart. It's a brand new adventure. And I offer up this warming flavorful stew to help you recover from holiday stress and travel and whatever kind of wacky, weird or wonderful family stuff you dealt with over the big collective craziness we call Christmas.

Take a deep breath. 

Slide on your toasty new slippers.

And slow cook a bowl of spoon-licking winter goodness.

Happy Healthy New!

xo Karina

Karina's Cranberry Pot Roast Stew Recipe

By Karina Allrich

This recipe was an intuitive toss-together inspiration stemming from my love of Jewish cooking and its artful mingle of tart and sweet flavors. 

Vegetarians and vegans, I don't see why you couldn't make a version of this stew sans meat. Add your favorite vegan protein- beans, chick peas, tofu or gluten-free tempeh.

Ingredients:

Extra virgin olive oil

4 cloves garlic, minced

5 scallions (spring onions) or 1 leek, sliced

4 medium carrots, trimmed, sliced

2 cups button mushrooms, sliced

2 medium sweet potatoes, peeled, diced

2 lb. organic grass fed beef or buffalo pot roast

Sea salt and fresh ground pepper, to taste

3/4 cup fresh cranberries

1 cup unsweetened cranberry juice

1 cup red wine

2 tablespoons good ketchup

1/4 cup balsamic vinegar

1/4 cup maple syrup or raw agave nectar, to taste

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon cloves

1 teaspoon paprika

2 teaspoons thyme

Broth or water, as needed

Instructions:

Turn on your slow cooker to low. Drizzle a little bit of olive oil in the bottom. Stir in the garlic. Add in the scallions, carrots, mushrooms and sweet potato; mix to combine. Sprinkle sea salt and ground pepper all over the roast. Place it in the crock on top of the veggies. Add in the cranberries, cranberry juice, wine, ketchup, balsamic vinegar, maple syrup, spices, thyme. Add enough broth or water to almost cover the veggies. Or add more liquid if you prefer more of a brothy stew. 

Cover and cook on low until the roast is fall-apart tender.

I started with a semi-frozen roast and cooked it for 12 hours at high altitude. Please follow your manufacturer's instructions for cooking a roast with veggies. To be safe, the internal temperature of the roast should reach 160 to 170ºF.

Before you serve, taste test the broth and see if it needs tweaking- more salt? A pinch of sugar? You want to round out and balance the tastes. I kept mine on the slightly tart side, because that's how we prefer it, but you might like it slightly sweeter or saltier.

Serve as a brothy stew. Or... remove the roast, and thicken the sauce into a gravy with a tablespoon of tapioca starch; heat through for twenty minutes or so till thickened.

Makes four hearty servings.

The second day, this stew was even tastier. We served it on top of grilled wedges of Skillet Cornbread.