Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic

  • Prep 10 min
  • Total 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

Steps

  • 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.

  • The pot roast will improve in flavor if made a day ahead. Cool completely, then refrigerate, covered. Skim off excess fat before reheating.

Nutrition Facts are not available for this recipe
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