Help me adapt this recipe...
I have a million things I have to do on Thanksgiving, and need another meat dish that doesnt require my oven (theres just no room!!) so I want to use my crockpot so I don't need to worry about it too much. I thought I would buy a pot roast, because I like the way it shreds rather than having to cut it when I will be busy cutting the turkey, and doing that in my crockpot (I do it all the time and it works out perfectly). But I wanted to add some sweet flavours... I found this recipe for Leek and Apricot Brisket, which is different, but when I read the seasoning, it sounded so nice.
What would I have to omit/add/change about this recipe to make it work with a) a pot roast that will shredded/pulled, and done in the crockpot.
hungryabbey, I think you can pretty much just use the exact ingredients in that recipe and just dump it all into your crock pot. The only thing you'll probably have to do is reduce the sauce on the stove at the end, as I find stews and pot roasts in the slow cooker to release too much liquid. You might want to reduce the wine in the recipe to 1 cup or less.
Also, I would make this in your slow cooker a day or two before Thanksgiving, transfer it all to a pot and stick it in your fridge. The day of Thanksgiving, take it out of the fridge, remove the fat cap that has congealed nicely in the fridge and just plop the whole pot on the stove, heat until simmering, then take the lid off and let the liquid reduce into a nice sauce. Then either shred the meat right in the pot and serve mixed with the sauce, or take the meat out, shred and serve the sauce on the side.
I love Thanksgiving!