Ingredients
-
3 1/2
-
2
-
1
-
2
-
2
-
1
-
1
-
1/4
-
1/2
-
1
-
-
-
-
-
Directions
Balsamic Pot Roast Crock Pot, Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes., I added a tablespoon of brown sugar along with the balsamic and eliminated the rosemary. The results were great! My grandkids couldn’t get enough of it. Next time I will cut back a little on the cooking time since I like pot roast a little firmer. I will also substitute fresh plum tomatoes for the canned. The 1 cup potion is a problem since most cans are about 2 cups and I like fresh better anyway. Only complaint was there were not 8 servings. My family of 4 left me with no leftovers., This method produced a flavourful roast and the gravy was good but a bit sour for me. In future I would reduce the Balsamic vinegar a bit and maybe add a bit more garlic. Thanks for the recipe.
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Steps
|
1
Done
|
In a Large, Heavy Skillet, Sear the Beef in the Oil Until Browned All Over. Transfer the Beef to Your Slow Cooker. |
|
2
Done
|
Scatter the Onion, Carrots and Garlic Around the Beef. |
|
3
Done
|
in a Bowl, Stir Together the Broth, Bouillon, Vinegar, and Rosemary. Pour the Mixture Over the Beef. |
|
4
Done
|
Pour the Tomatoes on Top. |
|
5
Done
|
Season With Pepper. |
|
6
Done
|
Cover the Slow Cooker, and Cook on Low For 8 Hours. |
|
7
Done
|
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. |
|
8
Done
|
Turn Crock Pot to High and Thicken the Juice Left in the Slow Cooker With Cornstarch Mixed With Water. Serve It With the Beef. |
