It’s already snowed twice here in NJ, and it isn’t even December yet! Temps have dropped and winter is right around the corner. This screams comfort food…especially comfort food made in the crockpot. Nothing like coming home from work after a snowy ride home and having dinner ready for you right then and there!
This was a great dish – and a nice switch from my usual pot roast recipe that I use when I have this cut of beef. The Dijon mustard adds a nice layer of flavor to it. And sweet potatoes are always welcome! Put this on your menu – you won’t regret it.
Crockpot Roast with Cranberries & Sweet Potatoes
slightly adapted from The Lean Green Bean
2 sweet potatoes, cut into large chunks
1 onion, chopped
3 cloves garlic, chopped
1/2 bag fresh cranberries
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon rosemary
black pepper to taste
2 cups chicken broth
1 4-5 pound bottom round roast
Put garlic, onion, cranberries and sweet potatoes in crockpot. Add mustard, rosemary, pepper and vinegar. Stir to combine. Place roast on top and add chicken broth.
Cook on low 6-8 hours. Remove roast and slice or shred. Return to crockpot and stir in to cover with broth. Serve.