Beef in Pomegranate Sauce

• 2 pounds Beef Tips
• 1 whole Onion, Sliced
• 5 cloves Garlic, Chopped
• 1 cup Pomegranate Juice, Unsweetened (Non-Pasteurized If Possible)
• 1 can (14 Oz) Diced Tomatoes
• 1 cup Balsamic Vinegar
• 18 cups Agave (or Maple Syrup)
• 1/2 cups Golden Raisins
• 2 teaspoons Penzeys Pasta Sprinkle (or Other Dried Herbs)
• 1 pinch Cinnamon
• 1 pinch Sea Salt
• Ground Pepper To Taste

1. Turn your crock pot to high.
2. Add in sliced onion and garlic.
3. Place the beef on top.
4. Pour in the pomegranate juice, tomatoes, balsamic vinegar and maple syrup.
5. Stir to combine.
6. Add the raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.
7. Stir a little bit to combine ingredients.
8. Cover and let the magic happen, about 6 hours until the meat is tender.
9. Taste test the sauce for seasoning adjustments.
10. I served this on top of soft polenta originally and on top of steamed rice for left-over lunch today.
11. The 4 servings are LARGE servings.

onion, garlic, pomegranate juice, tomatoes, balsamic vinegar, maple syrup, golden raisins, pasta, cinnamon, salt, ground pepper

Taken from tastykitchen.com/recipes/main-courses/beef-in-pomegranate-sauce/ (may not work)