Need a recipe that is totally easy to make and tastes delicious with very little work involved? This slow cooker pot roast and vegetables is perfect! Just a few minutes of prep and after hours in the slow cooker, you’ll have amazingly tender and flavorful roast beef, potatoes, and carrots. It’s comfort food without all the added ingredients found in comfort casseroles. In fact, if you omit the potatoes, you’ve got a delicious paleo meal! Too bad the smell can’t come through the computer! It’s sooooo good! My mom has been making roast like this for ages. Throw the onions, potatoes, and carrots in the crock pot with the meat on top. That was pretty much it. No pan searing, no extra water or liquid. And, it always came out great. Recently though, I’ve seen a lot of roast recipes calling for balsamic vinegar. I have a HUGE bottle of it in my spice/cooking cabinet, so I decided to give it a shot. The results were fabulous with really tender beef and just a very mild hint of the balsamic flavor. YUM! If you forget to put this in until lunchtime, the results when cooking on high are still fine (in fact, this one cooked on high for part of the time). But, if you remember and have the time to let this really slow cook on low for 6-8 hours, the tenderness of the beef is amazing! Now I’m hungry!
Slow Cooker Pot Roast with Vegetables
- 1 3-4 pound boneless roast
- 1 medium sweet onion
- 4-6 red potatoes quartered
- 4-6 carrots
- 1 C broth beef or vegetable is ideal
- 1/2 C balsamic vinegar
- Wash and cut vegetables. Cut onion into think slices. Quarter potatoes and carrots.
- Place cut vegetables in the slow cooker, onions first.
- Place roast on top of vegetables.
- Pour liquids over the meat.
- Cook on low for 6-8 hours or on high for 4 hours.
Is there a roast tradition in your family?