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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 -

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

Hide Images
  • 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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