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Balsamic Pot Roast (Slow Cooker)
Recipe: #11775
January 08, 2014
Categories: Roast Beef, Pot Roast, Carrot, Onions, Sunday Dinner Slow Cooker, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Canned Tomatoes, Beef Dinner, more
"Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes. New slow cookers run hotter than older ones, so cooking times will vary."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (290.8 g)
- Calories 482.3
- Total Fat - 17.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 178.5 mg
- Sodium - 232.4 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 0.7 g
- Sugars - 1.6 g
- Protein - 71.2 g
- Calcium - 20 mg
- Iron - 6.7 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
Step 2
Scatter the onion, carrots and garlic around the beef.
Step 3
In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
Step 4
Pour the tomatoes on top.
Step 5
Season with pepper.
Step 6
Cover the slow cooker, and cook on low for 6-8 hours.
Step 7
When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
Step 8
Turn slow cooker to high and thicken the juice left in the slow cooker with cornstarch mixed with water.
Step 9
Serve the sauce with the beef.
Tips
No special items needed.
5 Reviews
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