Balsamic pot roast in the Slow Cooker

CHICOPEE, Mass. (Mass Appeal) – Melt in your mouth, fork tender pot roast…cooked in a slow cooker! Personal Chef Bill Collins from ChefBill.com showed us how easy it is to make this flavorful dish.

Hunk O’Beef & Balsamic in the Slow Cooker

Ingredients:
3 pounds of beef round
4 garlic cloves, peeled and cut in half
1 large onion, peeled and sliced
¼ cup red wine
¼ cup orange juice
¼ cup balsamic vinegar
¼ cup ketchup
1 tablespoon mustard
1 cup beef stock or water
zest of one orange
1 teaspoons salt
½ teaspoon ground black pepper

Directions:
1. Place all of the ingredients except the beef into the slow cooker. Stir to combine, and place the beef in the cooker. If the beef is too large to fit into the cooker, cut it in half, before placing it in the cooker.
2. Place the cover onto the slow cooker, and cook on low for approximately 8 hours.

NOTES:
The timing of the cooking will vary based on your slow cooker and the size of the beef. It may be a bit less, than 8 hours.

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