Another recipe. How’d the first one go? Anyone try it? This one isn’t a great summer recipe, but it’s a good fall recipe and that’s what we’re aiming for here. I’ve been reading all of these books that are in love with anchovies. I’ve cobbled this recipe from about three different sources. Because of that, I will just call it my own.
We buy beef in bulk from a local farm so we always have random roasts in the freezer. We also always have a lot of ground beef, which seems not that awesome on the surface, but ground beef when you know it’s from one cow that was raised humanely and you’ve actually been to the farm where it was raised and the farm is so beautiful and the cows seem fine, makes ground beef an essential freezer item. We use it for tacos, sloppy joes, and meat balls. Also, chili.
Everything good crock pot shoulder roast recipe
2 tablespoons olive oil
3 lb shoulder roast (or any beef roast. Pork would be fine too.)
1/2 cup red wine
1 28 oz can tomatoes
5 garlic cloves
1 cup pitted black olives (I used oil-cured because I love these. Use whatever you want.)
1 cinnamon stick (check your bulk section for these. Way cheaper.)
4 anchovy fillets in oil
Salt and pepper the roast. Smash and peel garlic cloves.
Brown the roast. When it’s finished, place it in the crock pot.
Deglaze the pan with the wine and pour into the crock pot.
Add all other ingredients (except polenta) to the crock pot. If you’re feeling fancy, drape the anchovies over the roast. This makes it extra delicious. Turn the crock pot on low for eight to nine hours. Go to work. Come home.
Cook the polenta per the package’s instructions.
Serve the roast, with the sauce over the polenta.
This serves four with leftovers.
Ideas for leftovers: Tacos, burritos, sandwiches with some tomato and lettuce. Add the beef to canned tomato sauce for another meal.
You might want to serve this with a small green salad and some good red wine. Also good over pasta or just mop up the sauce with some bread.