Komucha Roast

A lot of Crock pot roasts require marinating, and well, I do not have that much time and preparing to do. Most of them require some labor the day before tossing it into the pot.

I found this recipe and decided to try it because... one, I love Komucha and two, less cooking time.

MEAT LOVER: too dry.
GREENARIE: vegetables tastes funny, but meat is good.

---------------------------------------------------------
Komucha Roast
serves 4

3 lb Beef Roast, thickly cut
2 cups or one bottle of Komucha
3 carrots, diced
1 sweet potato, peeled and cubed 
5 cloves garlic, diced
1 teaspoon Oregano
1 teaspoon Marojam
Salt and Pepper
Olive Oil

1: Soak the roast in a ziplock bag with Komucha for 2 hours
2: Caramelize the onions in olive oil
3: Toss onions, potato, garlic in pot
4: Brown both sides of the cut roast, toss in pot
5: add spices, mix
6: HIGH for 1 hour, then Low for 6 hours