Diary of a Foodie

Saturday, January 17, 2015

Balsamic Garlic Pot Roast

Sometimes, I really don't want to cook. As someone who LOVES to cook, this doesn't happen very often. I do also  have 4 man-children to feed, as well as a hungry husband that needs to be fed. (As a side note, why are they never FULL? Even after a big meal, they immediately go foraging for snacks.) But I digress... this is a simple recipe that you can throw in the crockpot and just forget about it until dinner rolls around.

Balsamic Garlic Pot Roast

2-3 lb, top round roast
3 garlic cloves, diced
1/4 cup Balsamic vinegar
2 TBSP worchestshire sauce
2 bay leaves
1 TBSP Kosher salt
1 1/2 tsp ground black pepper

Heat a large, heavy bottomed skillet over medium high heat. Sprinkle roast with salt and pepper on all sides. Add 1 TBSP vegetable oil to skillet and brown roast on all sides. Once roast is browned, place it in a crockpot set to HIGH heat. Add the garlic, Balsamic vinegar, worchestshire sauce, and bay leaves. Cover crock pot with lid and cook for 4-6 hours, or until fork tender. Let meat rest, covered with tin foil, for 15 minutes, before slicing. Serve with mashed potatoes and roasted vegetables.  TIP: You can cook carrots or potatoes in the crockpot with the pot roast.

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