SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC
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
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
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Elizabeth London
[email protected]The pot roast was a little dry, but the sauce was tasty.
Tumelo Semela
[email protected]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
[email protected]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
[email protected]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.