Best 6 Slow Cooker Pot Roast With Tomatoes Balsamic And Garlic Recipes

SLOW COOKER BALSAMIC POT ROAST

Steps:

• In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
• Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
• Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
• Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.

EASY POT ROAST WITH TOMATOES AND GARLIC

Steps:

• Put tomatoes in bowl and crush by hand, set aside. Swish can with about a ⅓ cup water and set aside for deglazing.
• Dry pot roast with paper towels, and, if desired, tie with string to hold together while cooking. Set pressure cooker to sauté and heat a glug of olive oil. Season beef roast with kosher salt and brown on both sides. Remove roast to plate, and deglaze pot with the tomato juice and water. Turn off sauté setting.
• Put beef roast back into pot, pour tomatoes over roast. Lift up roast to make sure tomatoes and liquid are evenly distributed, season with salt and pepper. Scatter garlic cloves around roast. Seal and set at high pressure for 60 minutes.
• Let pressure cooker naturally release for 20 minutes, then manually release any remaining pressure. Remove pot roast to cutting board, slice or shred meat. Skim fat off tomato mixture and add beef back to pot. Serve beef and sauce over orzo, egg noodles or polenta with some garlic cloves, just press them right out of their papery skins.
• Heat a little olive oil in a heavy bottomed pan large enough to hold the beef roast. Generously salt the roast all over. When oil is shimmering, brown roast on all sides. Remove to a plate. Swirl a little water in the empty tomato can and deglaze the pan, scraping up any brown bits. Pour into the bottom of the slow cooker and place roast on top, along with any accumulated juices.
• Season the roast with some fresh, cracked black pepper. Crush the tomatoes by hand and pour the tomatoes over the roast, then scatter the garlic cloves around and on top of the roast. Cook on high for 6 to 8 hours until beef is tender. Mine took about 7 hours, depends on the size of your roast.
• Skim as much fat as you can from the surface. If you tied your beef, remove to a cutting board and slice or shred the beef and return to the slow cooker. Otherwise, use a fork and spoon to shred the meat into large pieces in the pot. Serve beef and sauce over pasta or polenta, with some garlic cloves, just press them right out of their papery skins.
• Preheat oven to 300º (If desired, brown the beef as directed above in the slow cooker instructions and after deglazing, return roast to pot and continue.)
• Put tomatoes in bowl with juices and crush by hand. Put roast in an ovenproof 4- to 5-quart heavy pot or Dutch oven with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Skim as much fat as you can from surface. Cut roast into slices or shred and serve with sauce and garlic, over pasta or polenta.

SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
• Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
• Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
• Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
• Remove beef to a warm platter; cover to keep warm.
• Skim excess fat from the top of the remaining vegetables and liquid.
• Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

CLASSIC POT ROAST FOR THE SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

SLOW COOKER BALSAMIC POT ROAST RECIPE

Steps:

• Add olive oil to a large saucepan over medium-high heat.
• Season roast with salt and pepper, to taste.
• Place roast in pan and sear on all sides.
• Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
• Cover roast with carrots, celery and onion.
• In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
• Place 2 bay leaves on top and cover with lid.
• Cook on low for 9-10 hours.
• When done cooking, remove roast and vegetables and keep warm.
• Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
• In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well.
• Bring to a boil and let cook for a few minutes or until it starts to thicken.
• Serve gravy with pot roast and vegetables.