Fresh Dish Foodie, Whitney, is using her favorite kitchen accessory to make this Slow Cooker Balsamic Pot Roast. This recipe cooks low and slow so you get flavorful, tender, fall apart beef.
Just load your veggies, seasoned roast and balsamic garlic mixture into your slow cooker and let it go for 5 hours on high. Garnish with herbs and serve with a side salad!
Get the full recipe below:
Ingredients:
- 3 garlic cloves, minced
- ¾ cup balsamic vinegar
- ¾ cup beef stock
- ¼ cup honey
- 1 tsp orange zest
- 3 pound boneless beef chuck roast
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 pound red potatoes, quartered
- 4 medium carrots, chopped
- 1½ cups fresh or frozen pearl onions, thawed if necessary
- Chopped fresh chives, sage and/or thyme for garnish, optional
Directions:
- In medium bowl, whisk garlic, vinegar, stock, honey, and orange zest. Rub roast with salt and pepper.
- In 5- to 6-quart slow cooker, add potatoes, carrots, and onions; place roast on top of vegetables. Pour garlic mixture over roast; cover and cook on high 5 hours or low 10 hours or until beef is very tender and falls apart.
- Slice beef; serve garnished with herbs, if desired.
