SLOW COOKER BALSAMIC POT ROAST
Slow Cooker Balsamic Pot Roast with a rich balsamic glaze and tender fall apart beef, you'll LOVE this whole meat in one pot!
Provided by Sabrina Snyder
Categories Main Course
Time 6h15m
Number Of Ingredients 14
Steps:
- In a large pot or skillet add 2 tablespoons of canola oil oh high heat.
- Season the pot roast with the salt and pepper.
- Add the pot roast to the pan and brown on both sides, 3-5 minutes on each side.
- Add the meat to the slow cooker.
- Add the onions into the pan you browned the beef in and cook for 1-2 minutes.
- If you have space around the meat in the slow cooker add in some small potatoes and carrots.
- Top the beef with the onions, garlic, thyme and bay leaf.
- In a small cup add the beef base (if using) to the balsamic vinegar and whisk.
- Top the beef with the balsamic mixture, red wine and brown sugar.
- Cook on low for 6 to 8 hours.
- Remove bay leaf before serving.
- To make the sauce into a glaze, strain the liquid out after it is done cooking.
- Spoon off the fat and discard.
- Add the remaining sauce to a small pan and cook in a saucepan on medium heat until thickened, about 8-10 minutes.
- If you want a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.
Nutrition Facts : Calories 522 kcal, Carbohydrate 35 g, Protein 40 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 653 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
CONTEST-WINNING MUSHROOM POT ROAST
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.
Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
POT ROAST WITH BALSAMIC ONIONS
Delicious pot roast and onions in a savory sauce in the slow cooker.
Provided by Gina Izzy Shores
Categories 100+ Everyday Cooking Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Season roast with salt, pepper, and garlic powder.
- Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
- Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
- Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g
BALSAMIC POT ROAST WITH ONIONS AND MUSHROOMS
Make and share this Balsamic Pot Roast With Onions and Mushrooms recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If this has not been done already, tie the meat around its "waist" with cooking twine so it doesn't fall apart during cooking.
- Heat oven to 350°F Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes.
- Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside.
- Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil in a roasting pan or large Dutch oven over medium-high heat.
- Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.
- Reduce heat to medium, add the remaining oil, onions, cremini mushrooms, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes.
- Return the meat to the pot and add the porcini, strained broth, vinegar, and sugar. Over high heat, bring to a boil.
- Cover (with aluminum foil if using a roasting pan). Transfer to the oven and cook until the meat is very tender, about 2 1/2 to 3 hours.
- Transfer the meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove the vegetables and reserve.
- Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, and season to taste with salt and freshly ground pepper.
- To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.
Nutrition Facts : Calories 1396.6, Fat 103.6, SaturatedFat 37.9, Cholesterol 314, Sodium 6309.2, Carbohydrate 23.4, Fiber 3, Sugar 10.8, Protein 90.6
BALSAMIC POT ROAST WITH ONIONS AN. D MUSHROOMS
Steps:
- Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside. Rub the meat with the salt and pepper. Heat 1 tablespoons of the oil in a skillet medium-high heat. Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to the slow cooker. Reduce heat to medium, add the remaining oil, onions, fresh mushrooms & porcini, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes. Add strained broth and vinegar. Over high heat, bring to a boil. Transfer to the slow cooker and cooko n high 4-6 hours until the meat is very tender. To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.
BALSAMIC-THYME ROASTED MUSHROOMS
This easy side dish comes out super flavorful and juicy with a hint of sweetness from the balsamic. A perfect complement to a grilled steak, mashed potatoes, and a nice glass of cabernet.
Provided by France C
Categories Fruits and Vegetables Mushrooms
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
- Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
- Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 6.2 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 300.9 mg, Sugar 3.3 g
MUSHROOM POT ROAST
Mushroom lovers will tingle with excitement when they see this tender, slow-cooked roast. My recipe calls for a 1/2-pound of fresh sliced mushrooms along with onion, garlic and other seasonings and ingredients.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour., Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef.
Nutrition Facts : Calories 272 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 376mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
BALSAMIC POT ROAST (CROCK POT)
Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes.
Provided by Outta Here
Categories Roast Beef
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
- Scatter the onion, carrots and garlic around the beef.
- In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
- Pour the tomatoes on top.
- Season with pepper.
- Cover the slow cooker, and cook on low for 8 hours.
- When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
- Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.
Nutrition Facts : Calories 70.7, Fat 3.6, SaturatedFat 0.5, Sodium 140.9, Carbohydrate 8.8, Fiber 1.6, Sugar 4.1, Protein 1.1
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