Description
A tender and flavorful pot roast cooked slowly with balsamic vinegar.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 cup balsamic vinegar
- 1 cup beef broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season the roast with salt, pepper, thyme, and rosemary.
- Sear the roast on all sides until browned.
- Place the sliced onion, carrots, and celery in the slow cooker.
- Add the seared roast on top of the vegetables.
- Pour the balsamic vinegar and beef broth over the roast.
- Cover and cook on low for 8 hours or until tender.
- Remove the roast, slice, and serve with the vegetables and sauce.
Notes
- For best results, use a meat thermometer to check for doneness.
- Let the roast rest before slicing for better juiciness.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, balsamic, pot roast, beef, easy recipe