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!

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Prep Time 10 min
Total Time 0 min
Servings 8

Ingredients

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

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Directions

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