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Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic
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Prep Time:
10 minutes
Total Time:
Slow-cooked garlic-infused dinner with tangy vinegar; pairs perfectly with mashed potatoes or noodles. Enjoy even more as leftovers!
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
Instructions:
  • Prepare your slow cooker by generously spraying it with cooking spray. Combine the tomatoes, along with their juice, garlic cloves, onion, and vinegar in the slow cooker.
  • Season the beef generously with salt and pepper, then lay it on top of the vegetables in the slow cooker.
  • Cook covered on high for 6-7 hours or on low for a deliciously tender result.
  • About 30 minutes before serving, begin making creamy mashed potatoes or cook your favorite noodles, if preferred.
  • Transfer the beef to a warm platter and cover it to keep it warm.
  • Remove any extra fat that has accumulated on the surface of the vegetables and liquid.
  • Slice the beef thinly and serve with vegetables and sauce over mashed potatoes or noodles. Garnish with fresh chopped parsley.

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