6 Servings
6 Hours, 30 Minutes
Allergens
It’s Chanukah time! I’m so excited to share this simple recipe. Just put everything in the crock pot and move on with your life. I like to serve the roast shredded over latkes, but it’s also perfectly delicious sliced up on a plate!
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In a large crock pot, drizzle the oil over the bottom. Lay the onion slices into an even layer on the oil.
Place the roast into the crock pot on top of the onions. Sprinkle the roast with kosher salt and black pepper.
Pour the apple juice and white wine vinegar over the roast.
Add cinnamon sticks, peppercorns, star anise, cardamom and cloves.
Place the lid on top. Turn the crock pot to low. Cook for six to seven hours.
Notes:
This roast is great for make-ahead. It can be frozen or refrigerated. Be sure to store in some of the cooking liquid to keep the meat from drying out.
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Substitutions can I use ground spices?
You probably could, but I would use less. Ground-up spices are more pungent than whole spices.