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Slow Cooker Balsamic Pot Roast

6 hrs Serves 8 Melt in your mouth, tender Balsamic Pot Roast prepared in the slow cooker with potatoes and carrots! #STARFineFoods Ingredients: 2 pounds small potatoes, halved 1 pound baby carrots Salt and fresh ground pepper, to taste 3 to 3.5 pounds boneless rump roast 6 garlic cloves, halved lengthwise ¼ cup STAR Balsamic Vinegar of Modena Gold Edition ¼ cup STAR Ferran Adria Signature Series Extra Virgin Olive Oil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 teaspoon ground nutmeg 1/4 cup chopped fresh parsley, for garnish Instructions:

Spray a 6-quart slow cooker with cooking spray.

Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.

Make 12 incisions around the meat and insert a slice of garlic into each.

Season the roast with salt and pepper.

Place the roast, fat side down, over the carrots and potatoes. Set aside.

In a medium sized mixing bowl combine balsamic vinegar, olive oil, oregano, thyme, basil and nutmeg; whisk until well combined. Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.

Cover and cook on LOW for 6 to 8 hours OR on HIGH for 4 to 6 hours. Roast is done when internal temperature reaches at least 145-degrees Fahrenheit.

Remove meat and let rest at least 10 minutes before cutting.

Cut into thin slices and serve with prepared potatoes and vegetables.

Slow Cooker Balsamic Pot Roast

Melt in your mouth, tender Balsamic Pot Roast prepared in the slow cooker with potatoes and carrots! #STARFineFoods

Ingredients

Instructions

1

Spray a 6-quart slow cooker with cooking spray.

2

Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.

3

Make 12 incisions around the meat and insert a slice of garlic into each.

4

Season the roast with salt and pepper.

5

Place the roast, fat side down, over the carrots and potatoes. Set aside.

6

In a medium sized mixing bowl combine balsamic vinegar, olive oil, oregano, thyme, basil and nutmeg; whisk until well combined. Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.

7

Cover and cook on LOW for 6 to 8 hours OR on HIGH for 4 to 6 hours. Roast is done when internal temperature reaches at least 145-degrees Fahrenheit.

8

Remove meat and let rest at least 10 minutes before cutting.

9

Cut into thin slices and serve with prepared potatoes and vegetables.

1

Spray a 6-quart slow cooker with cooking spray.

2

Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.

3

Make 12 incisions around the meat and insert a slice of garlic into each.

4

Season the roast with salt and pepper.

5

Place the roast, fat side down, over the carrots and potatoes. Set aside.

6

In a medium sized mixing bowl combine balsamic vinegar, olive oil, oregano, thyme, basil and nutmeg; whisk until well combined. Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.

7

Cover and cook on LOW for 6 to 8 hours OR on HIGH for 4 to 6 hours. Roast is done when internal temperature reaches at least 145-degrees Fahrenheit.

8

Remove meat and let rest at least 10 minutes before cutting.

9

Cut into thin slices and serve with prepared potatoes and vegetables.

Recipe developed by: http://www.diethood.com

Prep Time: 10 mins

Cook Time: 6 hrs

Total Time: 6 hrs 10 mins

Serves: 8

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