Although you don't need to marinate the meat ahead of time, you will need to start making this dish approximately nine hours before you intend to serve it since this is a slow-cook dish. Don't worry though! You only spend 25 minutes doing the prep work and then can kick back for the rest of the day. By the end of the cooking time, the meat will be so tender you can cut it with a spoon and you can take all the credit for a job deliciously-done.
This recipe requires a slow cooker that can hold at least 6 quarts.
Balsamic Pot Roast
Serves 4-6, depending on appetites!
- 1/2 cup plus two tablespoons balsamic vinaigrette (any brand will do, but I tend to use the Wish-Bone variety)
- 1/2 cup plus two tablespoons beef broth
- 1 large yellow onion
- 2 lbs beef chuck or blade roast
- 3 lbs potatoes
- 1/2 head of cabbage, cut into four large chunks (you can add all the cabbage if you have room in your +Crock-Pot Slow Cooker)
- 4 carrots, peeled, halved and sliced into sticks
- Parsley, salt and pepper to taste
Pour the 1/2 cup vinaigrette and 1/2 cup beef broth into the bottom of a large slow cooker (more commonly referred to as a crock pot).
Cut the onion up into medium chunks and place in the vinaigrette mixture.
Settle the roast carefully onto the onions.
Chop or cut the rest of the vegetables and place them into the slow cooker, drizzling the reserved two tablespoons of vinaigrette and beef broth over the top of them.
Place the lid on the slow cooker and set it to cook for 8 to 9 hours on the low setting.
Add in the parsley during the last half hour of cooking and allow guests to salt & pepper their portions as desired during serving. (Note: This recipe does not call for salt or pepper during the course of cooking since those seasonings are best applied 'to taste'. Allowing each person to season his or her portion allows for dietary restrictions and personal preferences.)
Serve with fresh fruit, cheese wedges and a crunchy loaf of bread for a complete meal.