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

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!

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