3 Large Carrots (peeled and broken into large pieces)
Salt and Pepper
Turn Crock Pot to low.
Dry and season meat with salt, pepper and Borsari.
Drizzle Olive Oil in pot and add roast. In a separate bowl- combine the POM, beer, Balsamic and Tomato paste and mix well. Pour over roast. Add quartered onions, carrots and bay leaves. Drizzle olive oil and add a dash of Sea salt. Cook on low for 5 hrs and turn to Keep Warm. I went back 4 hrs later to make the rice and it was amazingly tender and juicy!
For the Saucy Brown Rice:
It depends on how many servings of rice you want- but follow the directions on the back of the package and substitute 1/2 of the water for the liquid in the Crock Pot. You can scoop it out with a mug or ladle. You can add more of the liquid if you want. Try not to get the onions, carrots and bay leaves in the scoops you add to the rice. Cook covered until done. If you want a wetter rice, add more and continue to cook until the liquid reduces to your liking.
Drizzle Olive Oil in a baking dish. Lay Zucchini in pan skin side down. Add Borsari and drizzle more olive oil. Add thin pats of butter to the top and place in oven. Cook for 20 min or until tender, then turn on broiler to crisp the top.
Many thanks to the awesome folks at POM Wonderful for the generous supply!!
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