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Recipe Summary

prep:
15 mins
slow-cook:
10 hrs
total:
10 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spray slow-cooker bowl with nonstick
    cooking spray. Season roast with salt,
    thyme and black pepper. Place in bottom
    of slow cooker.

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  • Scatter onion, carrots, celery and garlic
    over roast. Pour stock and balsamic
    vinegar over top. Cover and cook on LOW
    for 10 hours.

  • Remove roast and allow to rest 15
    minutes before slicing. Skim fat from
    cooking liquid. Mash vegetables in
    cooking liquid to slightly thicken sauce.

  • Serve sliced roast with sauce and, if
    desired, polenta and sautéed peppers.

Nutrition Facts

371 calories; fat 11g; cholesterol 103mg; saturated fat 4g; carbohydrates 11g; insoluble fiber 2g; protein 53g; sodium 256mg.
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