Recipe: Slow-Cooker Pot Roast With Vegetables (Super Easy & Freeze Ahead!)

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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)

DIRECTIONS:

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!

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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!