- 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)
PLACE all ingredients in slow cooker; cover with lid.
COOK on LOW 8 to 9 hours (or HIGH 6 to 7 hours).
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.
This is what Pearl Onions look like, I had no idea!
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.
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.
Recipe adapted from Kraft