Slow Cooker Balsamic Pot Roast & Veggies
Loads of veggies and just the right amount tender beef. Comes together quickly with clean and delicious ingredients. Will sure to be a family favorite.
Equipment
- Slow cooker
Ingredients
- 1.5 lbs stew meat
- 1 lb carrots regular or rainbow
- 1 lb baby potatoes
- 1 pack celery
- 4 cups filtered water
- 3 cloves minced garlic or 1 tbs fresh or preprepared
- 1/3 cup balsamic vinegar
- 1 tbs salt pink or sea salt
- 2-3 bay leaves
- 1/2 tsp garlic powder for browning meat
- Plus salt & pepper for browning meat
Instructions
- Pull out all of your ingredients.
- Wash and chop veggies into big chunks.
- *You do not need to peel the carrots.
- Add chopped veggies to crockpot in order of carrots, celery and potatoes.
- Save the celery ends and add to the crockpot, this adds flavor to the broth.
- Add 4 cups of filtered water and minced garlic to veggies.
- Brown stew meat on stove top with extra virgin olive oil, garlic powder, salt and pepper. To brown meat make sure you add it to a pre-heated pan for a few minutes on each side.
- Add meat and juices from cooking to the slow cooker.
- Add 1tbs salt, balsamic vinegar and bay leaves.
- Set to low and cook for 6 hours.
- Serve in large bowl or pull out separately.
- Top with coarse sea salt and fresh cracked pepper.