Saturday, March 7, 2009
Share my Recipe Sunday - Tangy Slow Cooker Pot Roast by Kristen
Kristen from Working Moms Can Blog Too won my "Gem of the Week" Award this week for her recipe. It looks really yummy!! Thank you Kristen!
Come join "Share My Recipe Sunday" with us too! Add your name onto Mr. Linky with a link to the recipe you add onto your blog. Just pick up the Share my Recipe Sunday button and post it on your blog with your recipe and link it back here. Remember to come back each Sunday and add on a new recipe for us to share if you have one! Maybe you will win my "Gem of the Week" award! (Click on the Share my Recipe Sunday button for full instructions if you still need help)
Tangy Slow Cooker Pot Roast
1 boneless beef chuck roast 2 lbs - $3.92
2 teaspoons paprika .15
Salt and pepper .05
2 tablespoons olive oil .25
1 cup beef broth .50
3 tablespoons balsamic vinegar .15
1 tablespoon honey or brown sugar .05
1 can (8 ounces) tomato sauce .55
1 large onion, quartered, sliced .50
1 large carrot, cut in 1/2-inch slices .15
1 teaspoon garlic .05
Preparation: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.
Cook the roast for about 5 minutes on each side to brown.
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 in the slow cooker. Pour the broth and wine mixture into the hot skillet and use a spatula to 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.
Serve with hot mashed potatoes. $1.00
Total cost $7.32