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Balsamic Pot Roast (Crock Pot)

5.0(15)

Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes.

by Outta Here·published 2007-06-14

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Roast Beef

Servings

8 serving(s)

Total time

8h 25m

prep 25 min

Calories / serving

71 kcal

Ingredients (12)

serves

3 1/2 lbs beef round steak, trimmed of fat
2 tablespoons olive oilolive-oil
1 large onion, slicedonion
2 cups baby carrots, peeledcarrot
2 garlic cloves, crushedgarlic
1 cup beef brothbeef-broth
1 teaspoon low-sodium beef bouillon granules
1/4 cup balsamic vinegarbalsamic-vinegar
1/2 teaspoon dried rosemary, groundrosemary
1 cup diced tomato (canned)tomato
2 tablespoons cornstarchcornstarch
1/4 cup waterwater

Instructions (8 steps)

01In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
02Scatter the onion, carrots and garlic around the beef.
03In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.

Pour the tomatoes on top.

05Season with pepper.

06Cover the slow cooker, and cook on low for 8 hours.

07When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.

08Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

Nutrition (per serving)

Calories: 71 kcal
Protein: 1 g
Fat: 4 g
Saturated fat: 1 g
Carbs: 9 g
Fiber: 2 g
Sugar: 4 g
Sodium: 141 mg
Cholesterol: 0 mg

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Rich recipe — supports nutrition-aware planning.