I love lazy Sunday cooking! It is so nice to put a roast in the crock pot and set some rolls out to rise while at church. Coming home a few hours later with famished kids and having dinner just a few steps from being served.
This is a yummy way to make a roast.
Brown a roast cut into 2 inch chunks in a couple Tbsp. olive oil for about 5 minutes. Place beef in slow cooker.
In a frying pan, combine 1 Tbsp. fresh minced ginger and 2 Tbsp. tomato paste cooking for 1 minute.
Deglaze skillet with 1 C. red cooking wine (or alternative). Whisk in 1 and 1/4 C. beef broth, 1/2 C. red wine vinegar, 1 tsp. cardamom, 1 Tbsp. dry tapioca, and 1 tsp. kosher salt. Simmer for 5 minutes. Pour over beef mixture adding a satchel (homemade with cheesecloth and string) of 2 Tbsp. pickling spices tied up. Cook on high for 2 and 1/2 hours. Add 6 carrots cut up, 4 stalks of celery, and one onion. Stir in 10 gingersnap cookies, crushed. Continue to cook on high till veggies are tender.
Serve over warm mashed potatoes.
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