It is only fitting that my first post as an Austin Moms Blog contributor should be a recipe. It is my life’s work to one day become a grandmother to a large clan and cook elaborate Sunday feasts from scratch. For now, I’m cooking for two, at least until our little one starts to develop a taste for something besides breastmilk. And when you’re cooking for two, it can be a real challenge to cook something interesting enough to keep the taste buds happy but not so elaborate that we end up eating the same leftovers for 5 days straight (that has happened). Throw in the fact that I work full time and you can see the need in my household for recipes that are delicious and easy and fast. (Ah, the holy grail…)
My current go-to for meeting my meal-making needs is my slow cooker. And if you have not yet taken it upon yourself to pull out that CrockPot that someone gave you as a wedding gift several years ago and has since been collecting dust somewhere in your pantry, let me give you a few minutes to go find it. Seriously. I’m waiting…
You’ll want that slow cooker, because below you will find a recipe for one of the easiest and most delicious pot roasts you will have the pleasure to cook and eat, my friends. (Quick disclaimer: The recipe below is my personal adaptation of one posted by Jenn at The Cook’s Quest.)
Let’s begin.
Slow Cooker Balsamic Pot Roast
Makes: 3-4 servings
Prep Time: 10-15 minutes
Cook Time: 6-8 hours
What you’ll need:
1 3-4 lb pot roast (Tip: If you’ve never picked out a pot roast, go with a Chuck roast with a good amount of fat marbled into the meat. Or, if you are like me and hate picking out meat, let the butcher decide for you.)
2 tbs dried oregano (or 2-3 tsp fresh)
1 tbs dried rosemary (or 2-3 tsp fresh)
1 tsp salt
1 tsp fresh ground pepper
2 cups beef, chicken or vegetable stock
1 cup balsamic vinegar
2 tbs tomato paste
2 tbs fat (bacon fat is best but you can also use butter or oil)
1/4 cup water
1lb small waxy potatoes, such as Yukon Gold (if needed, cut into bit-sized pieces)
4-5 large carrots, chopped (or 1 small bag baby carrots)
1 white onion, chopped into large chunks
What you’ll do:
- Line the bottom of the slow cooker with the potatoes, carrots and onions.
- In a small bowl, combine the herbs, salt and pepper. Rub the meat with the herb mixture and set aside.
- Put the stock in a small saucepan on low-medium heat. Let simmer until reduced to 1 cup. Stir in the tomatoe paste and balsamic vinegar. Reduce heat to low and let simmer.
- Meanwhile, heat the fat in a large skillet on medium heat. Once hot, brown the outside of the meat in the skillet, letting sit for 2-3 minutes on each side. (I know what you’re thinking, but do NOT skip the browning step. It is crucial.) Put the meat in the slow cooker on top of the veggies.
- Deglaze the skillet by pouring in the water and scraping with a wooden spoon. After a few minutes, pour the mixture into the slow cooker with the roast and veggies. Make sure you get all of the little bits of meat and fat that came off in the skillet!
- Pour the balsamic mixture over the roast. Put the lid on the slow cooker and turn the heat to Low. Cook 6-8 hours, or until tender.
Serve the meat and veggies with some flaky bread or a green salad. If desired, mix up some quick gravy by adding a few scoops of flour to the remaining liquid.
