• 15 Ratings
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Ingredients

Directions

  • 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; 11 g total fat; 103 mg cholesterol; 256 mg sodium. 11 g carbohydrates; 53 g protein;

Reviews

15 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3