Another crock pot gem.
Crock-Pot Balsamic Pot Roast
(Inspiration found here)
2 lbs of beef chuck roast
1 1/2 cups of beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 tbsp of soy sauce
1 tsp of salt
1/4 tsp of red pepper flakes
3 cloves of garlic [I used pre-minced garlic]
5-6 red potatoes
1. Mix together beef broth, brown sugar, balsamic vinegar, soy sauce, salt, red pepper flakes, and garlic.
2. Line the bottom of the crock pot with red potatoes. This allows for the meat not to touch the bottom of the pot and potentially burn, but it also sets you up for some amazing mashed potatoes to go with your dinner.
3. Place meat on top of potatoes.
4. Pour sauce over top of the meat. Add 1/2 cup of water to the mix to add a little moisture to the pot.
5. Cook on low for 7-8 hours. The roast should shrink down to about 1/2 its size – that is normal.
6. At this point, the meat should just fall apart. Scoop out the potatoes and mash them together with a little butter and milk for a perfectly complementary side dish.
Definitely a hearty meal. This is a good one for a cold weather warm-up. It’s quick and easy and uses mostly general cupboard ingredients. It’s also a great bonus to be cooking a side dish at the same time as the main course. Great time saver!
The taste is savory – the meat falls apart and can be cut with a fork. Yum! 🙂