Do you associate the fall with certain types of food? Soup, chowder, stew, chili? I say yes to all of the above. But last year I rediscovered a lost love…my slow cooker.
I have to admit, we had a love/hate relationship for quite some time.
I loved the simplicity of using it, but hated how my roasts came out. Even though they were fall apart tender, it just seemed to me that they were a bit chewy or dry.
I know, weird right? How can you cook something all day in juices and have it seem dry?
But a while back I discovered that if I cooked the roast on high for 4 or 5 hours, VS low for 8 to 10 hours, it came out moist and tender. Who knew?
I made a version of this a few months ago and was so happy to see Kevin actually enjoying a roast I made without mumbling that it was “a tad dry and chewy”.
I knew the acid test was going to be my son. He has refused to eat roast for many years now because he got tired of the chewy texture. So I bit the bullet and decided to make this for one of our family nights.
He came over with his girlfriend and my daughter and her girlfriend tagged a long too. As soon as he came in he mentioned how awesome the house smelled. I secretly did a little dance.
Then the question…..What’s for dinner Mom? *insert suspenseful music here*
Ummmmm, eeerrrrrrrr Roast and veggies.
Now I get the laser stare.
OK before you convince yourself that dinner tonight was bad idea just wait and try it. Trust me, it will be really good I promise. I did get the “Ya I have heard this before” look but he was willing to try.
Once we all sat down to eat, I waited for him to take his first bite. The shocked look on his face was enough for me and I took a nice bite with a very satisfied smirk on my face.
That will teach him to doubt Mom…..or to come over for dinner more often…..I am not exactly sure which lesson he learned.
Slow Cooker Balsamic Pot Roast
1 beef bottom roast (about 3 ½ pounds)
3 tablespoons live oil
Cracked black pepper
1 tablespoon fresh thyme leaves, chopped
1 large onion, sliced
6 carrots, chopped
3 cloves garlic, minced
1 cup balsamic vinegar
2 ½ cups beef stock
Mashed potatoes for serving when the roast is done
Heat the oil in a large skillet over medium-high heat. Season the roast with salt and pepper and sear on all sides. About 10 minutes total, you want a nice brown all around. Transfer to your slow cooker.
Season the roast with salt and pepper and place in the bottom of the slow cooker. Place the onions, garlic, and carrots around the roast. Pour the stock and the vinegar into the cooker, cover and cook on high for 4 to 5 hours.
Remove the roast and allow it to rest for 10 minutes. Slice the roast and serve alongside the vegetables and mashed potatoes. Drizzle with the au jus.