Recipe: Slow-Cooker Pot Roast WIth Vegetables (Super Easy!)

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Slow-Cooker Pot Roast With Vegetables

Ingredients

  • 4 potatoes
  • 2 cups pearl onions, peeled
  • 1 (2 lb.) boneless beef chuck or blade roast
  • 1/2 cup Balsamic Vinaigrette Dressing
  • 1/2 cup beef broth
  • 1/4 cup chopped parsley (I used dry but you could use fresh)
  • 1 tablespoon olive oil
  • Carrots (Optional)

Instructions

  1. PLACE all ingredients in slow cooker; cover with lid.
  2. COOK on LOW 8 to 9 hours (or HIGH 6 to 7 hours).
  3. TRANSFER meat to cutting board and cut across the grain into thin slices. Place on platter; surround with vegetables. Skim fat from sauce; discard fat. Drizzle sauce over meat and vegetables.

Notes

I initially made this and froze all the ingredients together while I was getting a bunch of meals prepared. When we wanted it, I took it out of the freezer FROZEN and put it in the crockpot with a little water just to cover the bottom. Yes it was frozen when I started cooking it and I had to chisel it to fit it in the crockpot. I think since it was frozen it didn't dry out by cooking it the entire time. If you are using a fresh beef roast then you might want to check it to see if it is drying out. I don't mind it or notice it but others might. This is a perfect meal to make when meat on sale.

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This is what Pearl Onions look like, I had no idea!

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I put everything in a ziploc bag and froze it.  I double bagged it and put this paper in the one bag without the food since my marker wasn’t working on the bag.

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My husband preferred it in a bowl with a lot of the beef juice.  I liked it on the plate (as seen above) with a spoonful of juice.

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Recipe adapted from Kraft

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Comments

  1. This does sound easy and looks so tasty! We love to have pot roast on cool Autumn and Winter evenings. Thank you for the recipe!

  2. Oh what a brilliant idea to freeze it and pull it out to cook! I’d never thought to do that for slow cookers, but it would totally work. I wish I HAD done that, as right now I’m not able to do cooking because I’m on crutches which makes everything… fun.

  3. I make pot roast all the time, but I’ve never heard of using Balsalmic Vinaigrette. I LOVE acidic foods, so I am definitely going to try this!