This dish was inspired by “Mutton in Cilantro,” another recipe from Mamushka. Since we can’t get mutton easily, I switched it out for a beef roast from Canamak Farms, and altered the recipe so I could make it in the slow cooker. I mixed up the onion, carrots, tomatoes, and herbs (cilantro and dill), stirred in the pomegranate juice, ginger, soy sauce, honey and piri-piri, and pour the mixture over the beef roast.
I cooked in on low for 8 hours, and it was ready for dinner when we got home from work! The result was tender, succulent, and deliciously complex. I served it alongside pan-seared green peppers and pickled Korean carrots (also from Mamushka).
I made a little tomato and dill pickle salad with feta to go with it.