Monday, October 29, 2012

Balsamic Pot Roast

I've always been a meat and potatoes kinda guy, and it's especially nice when it's this easy.  15 minutes of chopping vegetables and you're done.  Just sit back, relax, and let the slow cooker work it's magic.

Yield: 7 Servings


  • 1 Beef roast (3 - 4 lbs)
  • Vegetables
    • 3 celery ribs with leaves, cut into 1.5" pieces
    • 2 carrots, peels and cut into 1" pieces
    • 1/2 large onion, coarsely chopped
    • 3 turnips, peeled and cut into pieces
    • 1 large potato, cut into pieces
  • Spices
    • Salt
    • Pepper
    • 2 garlic cloves, minced
    • 2 bay leaves
    • 1/2 tsp thyme leaves
  • 1/2 cup balsamic vinegar
  • 1 can (14.5 oz.) + 1 cup beef broth
  • 1/4 cup cornstarch
  • 1/4 cup cold water


  1. Sprinkle the beef with salt and pepper.  Place in a crock pot.  Add remaining spices.
  2. Layer the vegetables on top of the beef.  Pour in the vinegar and the broth.
  3. Cook at low heat for 4.5 hours, until the beef is 160°F in the center.
  4. For gravy, in a small saucepan whisk together the corn starch and cold water.  Add juice from the roast, about 1.5 cups (give or take a bit).  Heat through and simmer until it begins to thicken.
  5. Serve the roast with vegetables and gravy.

Adapted from Taste of Home.

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