Slow-Cooker Market-Fresh Pot Roast

By dorchuk

Ingredients

• 1 lb. new potatoes
• 2 cups pearl onions, peeled
• 1 boneless beef chuck or blade roast (2 lb.)
• 1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
• 1/4 cup fat-free reduced-sodium beef broth
• 1/4 cup chopped fresh parsley

Preparation

Step 1

PLACE all ingredients except parsley in slow cooker; cover with lid.

COOK on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

TRANSFER meat to cutting board; cut across the grain into thin slices. Place on platter; surround with vegetables. Skim fat from sauce; discard fat. Drizzle sauce over meat and vegetables. Top with parsley.