|Balsamic Pot Roast|
I loved the flavor the veggies and the balsamic vinegar gave the roast. The meat was very moist and tender. An added bonus, very little clean up:)
Balsamic Pot Roast
From Family Circle Magazine
1 beef chuck or bottom round roast, about 3 1/4 pounds
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups unsalted beef stock
2/3 cup balsamic vinegar
Prepared polenta and sauteed sweet peppers (optional)
1. Spray slow cooker bowl with nonstick cooking spray. Season roast with salt, thyme, and black pepper. Place in bottom of slow cooker.
2. Scatter onion, carrots, celery and garlic over roast. Pour stock and balsamic vinegar over top. Cover and cook on LOW for 10 hours.
|Veggies Over Roast|
|Veggies, Beef Stock, and Balsamic Vinegar|
3. Remove roast and allow to rest 15 minutes before slicing. Skim fat from cooking liquid. Mash vegetables in cooking liquid to slightly thicken sauce.
4. Serve sliced roast with sauce and, if desire, polenta and sauteed peppers.
Makes 6 servings