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 ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
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.
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