Balsamic Pot Roast with Tomatoes

Ingredients

• 1 can (28 oz) Muir Glen® organic 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
• 1/4 cup chopped fresh parsley

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.
2. Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
3. Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
4. Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
5. Remove beef to a warm platter; cover to keep warm.
6. Skim excess fat from the top of the remaining vegetables and liquid.
7. Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

-- JMagGuthrie - 22 May 2011