Slow Cooker Balsamic Pot Roast

July 16th, 2013

 

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I love cooking for my family and I find that it’s always easier for me to stay on some kind of healthy eating plan (as in, I don’t stand over the sink eating Wheat Thins and leftover mac n’ cheese) if I actually plan ahead and make a meal. Truth be told though, my work schedule is pretty heavy and it’s hard to motivate at the end of the day… which is why I love a crock pot meal. I love throwing a bunch of stuff in my slow cooker and coming home to the complete meal. My mom came into town a few weeks ago and shared this recipe with me and it’s absolutely stellar not to mention that you can turn the leftovers into tacos, or pasta or steak and eggs or a million other things.

Hope you guys like it as much as I do!

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Here’s What You’ll Need

4 – 5 Lbs of Beef Chuck Roast

2 Cups of Beef Broth

1/2 Cup Light Brown Sugar

1/4 Cup Balsamic Vinegar

1 Tbls of Soy Sauce

1 Tsp of Salt

1/4 Tsp of Red Pepper Flakes

3 Cloves of Fresh Garlic – Pressed

Zest of 1/2 an Orange

Red Potatoes – Washed

Slow Cooker Balsamic Pot Roast

Place Meat and Potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.

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I served mine up with Mashed Potatoes but the flavors in my Balsamic Broccoli would pair perfectly. Wondering what to do with all of the leftovers? Try making these super easy Pot Roast Hand Pies!

For more yummy recipes and fun tips like this one, please become our FRIEND ON FACEBOOK. ~Rachel

Slow Cooker Balsamic Pot Roast
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Ingredients
  1. 4-5 pounds Beef Chuck Roast
  2. 2 cups Beef Broth
  3. 1/2 cup Light Brown Sugar
  4. 1/4 cup Balsamic Vinegar
  5. 1 Tbsp Soy Sauce
  6. 1 tsp Salt
  7. 1/4 tsp Red Pepper Flakes
  8. 3 Cloves of Fresh Garlic, pressed
  9. Zest of 1/2 an Orange
  10. Red Potatoes, washed
Instructions
  1. Place meat and potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.
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