Ingredientes para Balsamic Pot Roast Crock Pot
- Beef Round Steak
- Olive Oil
- 1 large onion, chopped
- Baby Carrots
- Garlic Cloves
- Beef Broth
- Low Sodium Beef Bouillon Granules
- Balsamic Vinegar
- Dried Rosemary
- Diced Tomato
- 2 tablespoons cornstarch
- 2 tablespoons cold water
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Cómo preparar Balsamic Pot Roast Crock Pot
- In a large, heavy skillet, sear a 3-4 lb beef chuck roast in 2 tablespoons of olive oil until browned on all sides.
- Transfer the seared beef to your slow cooker.
- Scatter 1 large onion (chopped), 2 carrots (chopped), and 4 cloves garlic (minced) around the beef.
- In a medium bowl, whisk together 1 ½ cups beef broth, 1 beef bouillon cube (dissolved in 1/4 cup hot water), ½ cup balsamic vinegar, and 2 tablespoons fresh rosemary (chopped).
- Pour the broth mixture evenly over the beef.
- Top with 1 (28 ounce) can of crushed tomatoes.
- Season generously with black pepper.
- Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender.
- When cooking time is complete, carefully remove the beef with tongs and place it on a serving platter to rest.
- Using a slotted spoon, scoop out the onions and carrots and arrange them around the roast on the platter.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Turn the slow cooker to high. Gradually whisk the cornstarch slurry into the cooking juices in the slow cooker. Cook for 5-7 minutes, or until the sauce has thickened to your desired consistency.
- Slice the beef against the grain and serve it with the delicious balsamic-infused gravy and your choice of sides.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
16g
Fat
2g
Carbs
2g
