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Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic

slow-cooker pot roast with tomatoes, balsamic and garlic Entree
Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic
  • Prep 10 min
  • Total 0 min
  • Servings 8

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! MORE+ LESS-

Updated July 31, 2018


can (28 oz) Muir Glen™ organic whole peeled tomatoes
bulb garlic, separated into cloves, peeled
large onion, peeled and cut into eights
tablespoons balsamic vinegar
beef chuck boneless arm, shoulder or blade pot roast (3 to 3-1/2-lb)
teaspoons salt
teaspoon pepper
Mashed potatoes or cooked noodles to serve 8, if desired
cup chopped fresh parsley


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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.
  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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