Balsamic Pot Roast Recipe

Good morning and Happy Hump Day!

I am in the middle of trying to get all my recipes available to you on one page. It's a task that I didn't initially expect or think about doing, but when someone texts you asking where they can find all your recipes, you get a fire lit under your bottom to get it done. 

If this world was a perfect place, I would do at least one crock-pot recipe a week.

I love crock-pot meals because they usually make enough for left over lunches and I love the smell of dinner being ready when I get home! I don't know why I don't do them more often.Well, actually I do know... It takes planning and sometimes I don't have the time to do it before walking out the door in the morning. BUT not having to cook a meal when you get home from work is heaven. 

This recipe is now a family favorite, as everyone, kids included, ate it! That's when  you know its a winner.

I served the pot roast over a bed of brown & red rice with chopped sauteed kale. You can serve it over anything your family likes. 

Balsamic Pot Roast 

What you’ll need:

1 large onion, chopped
2 sweet potatoes, peeled & chopped
3 carrots, peeled & chopped
4 cloves garlic, minced
3 tbsp EVOO
1/3 cup balsamic vinegar
1 cup beef or chicken broth
2 (14.5oz) cans of garlic diced tomatoes, drained
3 lb boneless beef chuck (organic, grass-fed preferred)
Salt & Pepper
FlavorGod Garlic Lovers Seasoning, or Garlic Powder

What you do:

Place carrots, onion, potatoes, and garlic in the crockpot

Pour in one (1) can of diced tomatoes.
In a separate bowl combine the EVOO, vinegar, and broth and set aside.
Season meat with salt, pepper, and garlic seasoning.
Place seasoned meat on top of vegetables in crockpot.
Pour in other can of diced tomatoes and EVOO mixture over meat.
Cook on low for minimum of 8 hours.
When ready to serve, ladle over a bed of brown rice & sautéed kale OR Enjoy by itself.

Enjoy

XOXO