Serve it up with some biscuits and some salad for a Sunday quality family meal any night of the week. I like the smoothness of a gravy thickened with tapioca but I also love the additional thickness of the cornstarch.
The time of year when it is dark, and miserably cold, and all I want is to cozy up to the table with a slow cooker full of pot roast and gravy and drown my sorrows. I find it a lot easier in November and December not to be affected by the cold.
You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor! This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
If you want to get crazy and put a flavorful twist on this pot roast recipe, try adding a splash of barbecue sauce or salsa to the slow cooker before cooking. You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.
No, if your just plain don’t have time or you are making the recipe with a one-year-old on your hip like I sometimes do. Add onion to the same pan and cook over medium heat until translucent.
Add broth, tomato pasta, vinegar, Worcestershire sauce and honey to the pan with the onions. Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes.
Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Stir in ketchup if desired (it just brightens the flavor after a long cook time).
Calories: 536cal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 138 mg | Sodium: 935 mg | Potassium: 1310 mg | Fiber: 3g | Sugar: 7g | vitamin A: 3490IU | vitamin C: 25.4 mg | Calcium: 66 mg | Iron: 5.6 mg Create an account easily save your favorite content, so you never forget a recipe again.
So when I added all the ingredients it looked like it needed a little water. So I added about a cup of water because it was really thick.
Very tender and taste was great according to my husband. I didn't have time to do low for 8 hours, so I pumped up the heat about 3 hours on high and then low and it still came out great.
I used russet potatoes since I did not have any red on hand. As per one reviewer said I put carrots in at the end and everyone who has eaten it has complimented me on their texture.
I used a 3.5 pound chuck roast followed the recipe and used Campbell’s Healthy Choice Cream of Mushroom rather than celery and added 2-gloves of Garlic. The meat was so tender it literally feel apart.
1 beef rump roast or bottom round roast (5 pounds) 6 tablespoons balsamic vinegar, divided 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 2 tablespoons canola oil 3 garlic cloves, minced 4 bay leaves 1 large onion, thinly sliced 3 teaspoons beef bouillon granules 1/2 cup boiling water 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 4 to 5 tablespoons cornstarch 1/4 cup cold water Cut roast in half; rub with 2 tablespoons vinegar.
Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar.
Quarter the onions, and cut the potatoes, carrots and celery into large chunks. Sprinkle both sides of the beef roast liberally with salt and pepper and sear on both sides in a hot pan.
Add the vegetables, cooking until lightly browned. In this order, add the beef, vegetables, herbs and broth to a slow cooker.
Or was Sunday Supper made up as an excuse for pot roast ? Either way, this is just about as simple, tender, and flavorful as a pot roast can get.