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Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic
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-
Prep
10
min
-
Total
0
min
-
Servings
8
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Ingredients
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1
can (28 oz) Muir Glen™ organic whole peeled tomatoes
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1
bulb garlic, separated into cloves, peeled
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1
large onion, peeled and cut into eights
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2
tablespoons balsamic vinegar
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1
beef chuck boneless arm, shoulder or blade pot roast (3 to 3-1/2-lb)
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2
teaspoons salt
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1
teaspoon pepper
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Mashed potatoes or cooked noodles to serve 8, if desired
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1/4
cup chopped fresh parsley
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Steps
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1
Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
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2
Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
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3
Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
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4
Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
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5
Remove beef to a warm platter; cover to keep warm.
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6
Skim excess fat from the top of the remaining vegetables and liquid.
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7
Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.
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The pot roast will improve in flavor if made a day ahead. Cool completely, then refrigerate, covered. Skim off excess fat before reheating.
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Nutrition Facts are not available for this recipe
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