Balsamic Beef Roast and Veggies
Kick up the average pot roast a notch by adding Balsamic vinegar.
Servings: 6
Equipment
Ingredients
- 4 lbs. beef roast (either chuck or bottom round)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. vegetable oil
- 1 1/2 lbs. red potatoes quartered
- 1/2 cup white onion (one small onion)
- 1 1/2 lbs. carrots peeled (cut up if the are large carrots)
- 1/2 tsp. garlic minced
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/3 cup balsamic vinegar
Instructions
- Sprinkle the roast with the salt and pepper.
- Set a large pan over medium-high heat on the stove top, once hot add the oil.
- Once hot, brown the meat on all sides.
- Place the roast into the slow cooker.
- Arrange the potatoes and onion around the roast, sprinkle in the garlic, oregano, and thyme.
- Drizzle over the balsamic vinegar.
- Add the carrots on top of the roast.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- Slice or shred the meat, serve with the potatoes, carrots and onion. Drizzle over juices.
- Enjoy!
Nutrition
Calories: 730kcal | Carbohydrates: 33g | Protein: 61g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 209mg | Sodium: 541mg | Potassium: 1918mg | Fiber: 6g | Sugar: 10g | Vitamin A: 18984IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 8mg
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