Slow Cooker Balsamic Pot Roast With Cranberry Sauce
Ingredients
For the pot roast:
2 Tablespoons olive oil
1 – 3 to 4 pounds chuck roast, trimmed of excess fat
1 sweet onion, chopped into 2 inch pieces
4 carrots, peeled and cut into 2 inch pieces
5 cloves of garlic, minced
1 cup of beef broth
1/4 cup balsamic vinegar
1 Tablespoon soy sauce
1 Tablespoon brown sugar
1 teaspoon dried thyme
1 Tablespoon fresh rosemary
3/4 teaspoon salt
1/8 teaspoon black pepper
Fresh parsley and rosemary for garnish
For the cranberry sauce:
1 – 12 ounce of fresh cranberries
1 cup water
3/4 cup sugar
2 Tablespoons orange juice
Directions
Instructions
For the pot roast:
In a large skillet heat the olive oil over high heat. Sprinkle salt and pepper on both sides of the roast. Sear the roast on all sides, until browned {about 4-5 minutes per side}. Transfer to a slow cooker.
Place the onion and carrots around the pot roast.
In a medium bowl mix together the garlic, beef broth, balsamic vinegar, soy sauce, brown sugar, dried thyme, rosemary, salt and pepper.
Pour the balsamic vinegar mixture over the pot roast.
Cook on high setting for 4-5 hours, or low for 6-8 hours {until the meat is tender}.
Serve warm with fresh parsley and rosemary and the cranberry sauce drizzled on top.
For the cranberry sauce:
In a large pot bring 1 cup water and 3/4 cup sugar to a boil. Boil until the sugar is dissolved about 3-4 minutes, stirring occasionally. Add the 12- ounce bag of fresh or frozen cranberries and the orange juice. Simmer on low, stirring occasionally, until the the cranberries are soft and burst. Remove from heat and let sit for 5 minutes to thicken. Serve alongside the pot roast.
