Rhonda Prairie Survivor
Number of posts : 21216 Location : On my bike!!! Mood :
| Subject: Balsamic Pot Roast Recipe Tue Feb 11, 2014 8:43 pm | |
| Slow Cooker Balsamic Pot Roast Recipe Ingredients: 1 (3-4 lb) boneless beef chuck roast salt and pepper to taste 2 tablespoons olive oil 1 pound baby carrots 3 stalks celery, chopped into large pieces 1 onion, sliced 1/2 cup balsamic vinegar 1 cup tomato juice 1 (14.5 oz) can beef broth 3 garlic cloves, minced 1 teaspoon dried thyme 1/2 teaspoon ground sage 2 bay leaves 3 tablespoons corn starch 3 tablespoons cold water Directions: In a large saucepan heated to medium-high, heat olive oil. Place roast in pan and sear on all sides. Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (I used a 6 quart slow cooker). Cover roast with carrots, onions, and celery. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast. Place 2 bay leaves on top and cover with lid. Cook on low for at least 9-10 hours (you can cook it on high for 6-7 hours, but I highly recommend the low and slow method!). When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well. Place saucepan on stove top and heat over medium high heat until it starts to boil. Let cook for about 2 minutes or until it starts to thicken. Serve gravy with pot roast and vegetables. CANCER FREE!!! April 9, 1998-April 9, 2025-I AM A SURVIVOR!!! | |
|