January Recipe of the Month

Crock Pot Beef Roast with Cranberry Gravy

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1 boneless beef chuck roast (3 to 4 pounds)
2 teaspoons salt
1 teaspoon pepper
2 tablespoons THE OLIVE MILL ROASTED ONION OLIVE OIL
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup cranberry juice
¾ cup water
½ cup fresh or frozen cranberries
½ cup THE OLIVE MILL BLACKBERRY GINGER BALSAMIC VINEGAR
2 fresh thyme sprigs
1 bay leaf3 tablespoons corn starch mixed with 3 tablespoons cold water

Sprinkle beef with salt and pepper. In a large skillet, heat oil. Brown roast
on all sides, place in a 5 qt. slow cooker. Add carrots, onion and garlic to
drippings; cook 4-5 minutes until tender. Spoon vegetables around roast;
add cranberry juice, ¾ cup water, cranberries, balsamic, thyme and bay
leaf. Cook, covered on low 7-9 hours until meat is tender. Using a slotted
spoon, remove roast and vegetables to a serving platter; keep warm. Pour
juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring to
a boil, gradually stir corn starch/water into pan. Return to a boil, stirring
constantly; cook 1-2 minutes or until thickened. Serve with roast.

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