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
- 1.5-2 lbs cubbed beef stew meat
- 1 lb carrots regular or rainbow
- 1 lb rainbow baby potatoes or any potatoes cubed
- 1 head celery
- 1 onion
- 4 cups filtered water
- 3 cloves minced garlic or 1 tbs fresh or preprepared
- 1/2 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 and final topping
Instructions
- Pull out all of your ingredients.
- Pull out meat and set to side so it can get closer to room temp.
- 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. Reserve onion.
- Save the celery end and add to the crockpot, this adds flavor to the broth.
- Add 4 cups of filtered water, 1 heaping tablespoon of salt and minced garlic to veggies.
- To brown stew meat on stove top, add extra virgin olive oil, and, salt to pan and turn on to medium high heat. Add meat to a pre-heated pan for a few minutes on each side generously coating meat in salt and garlic powder as you cook.
- Add meat to the slow cooker once browned but not cooked through.
- Saute diced onion in same pan you used for the meat and add plus any juices to the pot.
- Add 1/2 cup balsamic vinegar and bay leaves to pot.
- Set to low and cook for 6 hours.
- Serve in large bowl or pull out veggies and meat separately for picky eaters.
- Top with coarse sea salt and fresh cracked pepper.