Blackberry Mead Crockpot Pot Roast

Beef and rosemary with blackberries - a match made in heaven!

Beef and rosemary with blackberries - a match made in heaven!

Ingredients:

  • 1 medium onion - diced
  • 1 Tablespoon oil
  • 2 cloves garlic - minced
  • 6-10 new potatoes
  • 3-5 large carrots
  • 2 lbs chuck roast
  • ½ bottle Starrlight Mead Blackberry Off-dry Mead (or Current Mead)
  • 2 sprigs of fresh Rosemary
  • Salt and Pepper to taste

Directions:

  1. Add ½ bottle of Starrlight Mead Blackberry Off-dry Mead to a zip top bag.  Add minced garlic and one sprig of rosemary. Marinate the roast for 12-24 hours. 
  2. Remove meat from marinade and pat dry.  Pour the marinade into a crock pot.  Salt and pepper the roast. 
  3. Sauté onions in a tablespoon of oil until translucent.  Add onions to the crock pot.
  4. Brown each side of roast, then place into crock pot.  Add carrots and potatoes to the crock pot.  Add remaining sprig of rosemary to the crock pot. 
  5. Cover and cook on low for 10-12 hours (or high for 5-6 hours).

Recipe by Ben Starr