I love using the crock pot, but I hardly ever use it for one for one of it’s most popular functions: making pot roast. We just never eat pot roast for some reason. Yesterday was sort of cold and cloudy, so it seemed like a good time to try something sort of homey and simple. We didn’t have a beef roast in the freezer, but we still have a lot of lamb.
While flipping through an older cookbook my Mom gave, Middle Eastern Cooking by Rose Dosti. I really like this cookbook. It has lots of recipes from Iraq, Morocco, the Mediterranean, and others. All of the recipes seem pretty straightforward, but I imagine it would have been hard to find some of the ingredients in 1987, at least where I live. Now that there are more and more ethnic foods available in our local markets all the time I really look forward to trying more recipes from this book.
I tweaked one of the recipes to come up with a Greek style pot roast using things we had on hand at home. It turned out nicely and we enjoyed it last night with some crusty bread, olive oil and balsamic vinegar, and red wine.
•1 small lamb roast (or beef) 2-3 pounds
•4 cloves of garlic, sliced thinly
•1 large onion, halved and sliced
•3 cups tomatoes, chopped- either canned or fresh (I used some tomatoes I had roasted and froze during the summer)
•4-6 potatoes, cut into chunks
•1 Tablespoon dried mint leaves, or a handful of fresh, chopped
•2 Tablespoons lemon juice
•1 bay leaf
•1 cinnamon stick
•1/2 cup dry red wine
Place all ingredients in a large crock pot in the order listed. Cook over low heat for 8 hours.