BalsamicPotRoastWithTomatoes < GuthrieFamily

---++ Balsamic Pot Roast with Tomatoes
---+++ Ingredients
   * 2 cans (28 oz) whole peeled tomatoes
   * 1 bulb garlic, separated into cloves, peeled
   * 1 large onion, peeled and cut into eights
   * 2 tablespoons balsamic vinegar
   * 1 beef chuck boneless arm, shoulder or blade pot roast (3 to 3-1/2-lb)
   * 2 teaspoons salt
   * 1 teaspoon pepper
   * Mashed potatoes or cooked noodles to serve 8, if desired
---+++ Preparation
   1. Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
   1. Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
   1. Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
   1. Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
   1. Remove beef to a warm platter; cover to keep warm.
   1. Skim excess fat from the top of the remaining vegetables and liquid.
   1. Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles.




-- Main.JMagGuthrie - 22 May 2011

This topic: GuthrieFamily > WebHome > Recipes > BalsamicPotRoastWithTomatoes
Topic revision: r2 - 2016-03-30 - JMagGuthrie