Tangy Slow Cooker Pot Roast Wednesday, January 2, 2008


1 boneless beef chuck roast, about 3 to 4 pounds
2 tsp paprika
Salt and pepper
2 TBSP olive oil
1 cup beef broth
3 TBSP balsamic vinegar
1 TBSP honey or brown sugar
1 8 oz can tomato sauce
1 large onion, quartered, sliced
1 large carrot, cut in 1/2-inch slices
3 cloves garlic, thinly sliced


Heat the olive oil in a skillet over medium-high heat. Generously sprinkle the roast all over with salt and pepper, then rub the paprika into all sides. Brown the roast on both sides in the hot oil. Meanwhile, combine the broth, tomato sauce, vinegar, and honey; set aside. Put the sliced onions, carrots, and garlic in the bottom of a 5 to 7-quart slow cooker. Remove the roast from the heat and place it on the vegetables. Pour the broth mixture into the hot skillet and scrape up any browned bits; pour over the roast in the slow cooker. Cover and cook on HIGH for 1 hour. Reduce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 1/2 to 4 1/2 hours longer.

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