SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC

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Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Here's a dinner that cooks by itself. Don't skimp on the garlic, it mellows through the long slow cooking time; the vinegar adds a nice tang. Serve this with mashed potatoes or over broad noodles. Leftovers taste even better!

Categories     Entree

Yield 8

Number Of Ingredients 9

1 can (28 oz) Muir Glen™ organic whole peeled tomatoes
1 bulb garlic, separated into cloves, peeled
1 large onion, peeled and cut into eights
2 tablespoons balsamic vinegar
1 beef chuck boneless arm, shoulder or blade pot roast (3 to 3-1/2-lb)
2 teaspoons salt
1 teaspoon pepper
Mashed potatoes or cooked noodles to serve 8, if desired
1/4 cup chopped fresh parsley

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
  • Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
  • Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
  • Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
  • Remove beef to a warm platter; cover to keep warm.
  • Skim excess fat from the top of the remaining vegetables and liquid.
  • Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

Nutrition Facts : ServingSize 1 Serving

Elizabeth London
london-elizabeth@gmail.com

The pot roast was a little dry, but the sauce was tasty.


Tumelo Semela
ts@gmail.com

This recipe was easy to follow and the pot roast turned out delicious. The meat was tender and the sauce was flavorful. I will definitely be making this again.


Elaine Wright
elaine-wright@hotmail.com

I've made this pot roast recipe several times and it always turns out great. The meat is always tender and juicy, and the sauce is thick and flavorful. I like to add a few extra vegetables to the pot, such as carrots and celery.


Ethan Mole
ethan_m79@aol.com

This pot roast recipe is a keeper! The beef was fall-apart tender and the sauce was rich and flavorful. I especially loved the hint of sweetness from the balsamic vinegar. I served it over mashed potatoes and it was a hit with my family.