Pot roast is a great meal for a chilly winter evening and it basically cooks itself! The best part is you start it in the morning, go about your day and then dinner is basically ready in the evening. I threw in some fingerling potatoes and carrots to bulk up the meal and had a salad on the side. The next time you’re in the mood for pot roast, give this a try!
``Quick tip: You might need to add some water to ensure the roast is submerged.``
####Slow Cooker Tomato Balsamic Pot Roast
Prep time: 10 minutes | Cook time: about 8 hours | Serves: 4-6
1 chuck roast<br>
4 cloves garlic, minced<br>
1 onion, diced<br>
1 (14 oz.) can fire-roasted tomatoes<br>
¾ cup balsamic vinegar (less can be used, just add some red wine or beef broth to make up the difference)<br>
1 teaspoon salt<br>
1 teaspoon freshly ground pepper<br>
1 teaspoon chili powder<br>
1 teaspoon onion powder<br>
1 teaspoon garlic powder<br>
1 teaspoon paprika<br>
Optional for serving: Additional vegetables or salad and mashed potatoes.
1.) Place onion and garlic in the bottom of the slow cooker.
2.) Mix all the spices in a bowl and rub on the roast on all sides. Put the roast on top of the vegetables. Add the tomatoes and vinegar to the slow cooker and cook on Low for 8 hours. Serve with roasted vegetables or salad and mashed potatoes, if desired.
Feel great and remember to enjoy your health!
The Warrior Wife
*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!
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