No Fuss Sunday Slow-Cooker Balsamic Pot Roast
By: Lauren
Published: Tuesday, February 21, 2012 - 10:33am

Ingredients




1 2-2 ½ Lb. Boneless Beef Chuck Roast
1 Large Onion – Roughly chopped
1 Cup Low Sodium Beef Broth
3 Tbsp. Balsamic Vinegar
2 Tbsp. Tomato Paste
2 Tbsp. Quick Cooking Tapioca
3 Large Garlic Cloves-Minced
1 tsp. Italian Seasoning- Store bought or Homemade
Salt and Pepper to taste

Preparation

1 Place onions in slow cooker. (I used half of a red onion and half of white because I had them and they needed to be used) 2 Place roast on top of onions. 3 Season meat with salt and pepper. 4 In a small bowl whisk together broth, vinegar, tomato paste, tapioca, garlic and Italian seasoning. 5 Pour mixture over meat. 6 Set cooker on low and cook for 8-10 hours. If you’re short on time set cooker to high and cook 4-5 hours. 7 Let cook without disturbing or checking on it; Every time you open the lid it lets all that precious hot air out. I was bummed to come home and find that my lid somehow and fallen in and created a constant leak. But it all worked out just fine in the end. 8 Once roast is cooked and is tender to the point of falling apart transfer to serving dish. 9 Use juice and onions in crockpot as gravy. Transfer liquid to a gravy boat. 10 Plate it up… 11 ENJOY!!!