Balsamic Pot Roast with Tomatoes

This is a tasty way to have a pot roast. I don’t know how authentically Italian it is but it has garlic and tomatoes.  I like it over spiralized zucchini for the colors.


Balsamic Pot Roast with Tomatoes

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Nutrition per portion

  • 2 28-oz cans whole tomatoes
  • 1 bulb garlic, separated into cloves and peeled
  • 1 large onion, peeled and cut into eighths
  • 2 Tbs balsamic vinegar
  • 1 3-3.5 lb beef roast
  • 2 tsp salt
  • 1 tsp pepper
  1. Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
  2. Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
  3. Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
  4. Remove beef to a warm platter; cover to keep warm.
  5. Skim excess fat from the top of the remaining vegetables and liquid.
  6. Serve over rice or pasta or spiralized zucchini.

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