Balsamic Pot Roast

Balsamic Pot Roast

Balsamic Pot Roast is easy to prepare, very tasty and requires little clean up.  Everything is cooked in a slow cooker. Perfect for days when you are on the run or just need an easy meal.   The hardest part of this dish is chopping the carrots, onions, garlic, and celery.  This fragrant and flavorful mixture of veggies is place over your roast that has been seasoned with salt, thyme, and black pepper.  Pour  beef stock and balsamic vinegar over the roast.  Cover and cook on low for 10 hours. That is it.  Dinner is cooking.  The recipe suggested to serve the pot roast with prepared polenta and sauteed sweet peppers.  I served mine with Julia's Hash browns - recipe to come In February 2013:)
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


Ingredients:
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)

Directions:

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

Pin It