Crockpot Za’atar Pot Roast
I made this super simple roast for dinner for me and my two almost-adult-like children one day to go with our pillow biscuits. It’s a versatile recipe that you can use for the main course of a dinner, for the meat and au jus for a Philly Cheesesteak sandwich, or for a delicious meaty addition to salads or even soups. I have some grand plans for the leftovers! Make sure to save the juices and onions because I have a soup recipe coming up that I think you’re going to want to make and you’ll need them.
I used an elk roast and cooked it only 4 hours in the slow cooker on high, then turned off the crockpot and let it sit in the warm juices for 2 hours. You can cook it longer and slower if you like, but make sure to give it that resting period after it’s fully cooked to let the meat soak back up some of the juices.
- 2 - 3 lb beef, elk or venison roast
- 1 head garlic, cloves peeled (yes, the entire head!)
- 1 large onion, sliced thin
- 1 teaspoon za’atar seasoning ( a middle eastern spice) — or if you can’t find Zaatar use 1 teaspoon thyme + a few drops of sesame oil
- 1 teaspoon rosemary or a few sprigs of fresh rosemary
- 1/2 teaspoon oregano
- 1 bay leaf
- 4 tablespoons soy sauce
- 1/2 tablespoon Worcestershire sauce
- 2 1/2 cups beef stock
- 15 peppercorns
- Put the roast in your slow cooker, then add the rest of the ingredients.
- Cook on low for 8 - 10 hours or on high for 4 hours.
- Unplug the cooker about 2 hours before serving time and let it sit at room temperature. The meat will stay warm, but will start to re-absorb some of the juices it has released during cooking.
- Slice and enjoy! Save the onions, garlic & cooking juices for soup.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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