Tuesday, September 11, 2012

SLOW COOKER CRANBERRY DIJON ROAST

The Ingredients. serves 4 to 6 3 - 4 pounds meat (pot roast, pork roast, tri-tip, short-ribs, chicken thighs) 1 (14-ounce) can cranberry sauce 1 small onion, finely diced, or 1 heaping tablespoon dried onion flakes 8 cloves garlic, smashed (peeled first!) 2 tablespoons soy sauce 2 tablespoons prepared Dijon mustard
The Directions. I used a 6-quart slow cooker. If you aren't using a large piece of meat, a 4-quart will do just fine. In a mixing bowl, combine all of the ingredients and whisk together so the cranberry sauce is broken up and the Dijon is evenly distributed. Pour over the top of the meat. Cover, and cook on low for 7 hours or on high for 4 hours. I cooked 3 pounds of frozen oxtails on high for 4 hours in a 6-quart, and then they stayed on warm for another 2 hours before serving.

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