Balsamic Pot Roast

By scottsdalejulie

Ingredients

• #143
• sueo
• Senior LCF Member
• Join Date: Sep 2006
• Location: SE Wisconsin
• Posts: 135
• Gallery: sueo
• Stats: 305 / 206 / 170
• WOE: WLS & EFGT Balsamic Pot Roast
• --------------------------------------------------------------------------------
• I wish I could say I invented this one, but I didn't. This recipe is from 200 Slow Cooker Recipes by Dana Carpender. This recipe alone is worth the price of the cook book.
• 3-1/2 lb pot roast
• 2T olive oil
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 cup beef broth
• 1t beef bouillon concentrate
• 1/4 cup balsamic vinegar
• 1/2t dried rosemary, ground
• 1 cup canned diced tomatoes
• 1T Thicken Thin not/Starch thickener
• In a big, heavy skillet, sear the beef in the oil until browned all over.
• Transfer the beef to your slow cooker. Scatter the onion and garlic around
• the beef.
• In a bowl, stir together the broth, bouillon, vinegar and rosemary. Pour the
• mixture over the beef. Pour the tomatoes on top. Season with pepper. Cover the slow cooker, set it to low, and let it cook for 8 hours.
• When the time's up, remove the beef with tongs and place it on a serving
• platter. Scoop the onions out with a slotted spoon and pile them around the
• roast. Thicken the juice left in the slow cooker with the Thicken Thin not/Starch and serve it with the beef.
• Yield: 8 servings, each with 451 calories, 29 g fat, 42 g protein, 5 g carb,
• trace dietary fiber.

Preparation

Step 1

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