Balsamic Pot Roast
Adapted from diethood.com 420 calories per servingMy Personal Points: If you are a USA WW Member, Click on this link to get your points:https://cmx.weightwatchers.com/details/MEMBERRECIPE:634d6ccd3e7e677007cd0dcf
Equipment
- Slow Cooker
Ingredients
- 2 pounds small potatoes halved
- 1 pound baby carrots
- salt and fresh ground pepper to taste
- 3 to 3.5 pounds boneless rump roast
- 6 garlic cloves halved lengthwise
- salt and fresh ground pepper to taste
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup low sodium beef broth
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Spray a 6-quart slow cooker with cooking spray.
- Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.
- Make 12 incisions around the meat and insert a slice of garlic into each.
- Season the roast with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over high heat.
- Add roast to the skillet and sear on all sides until browned; about 5 minutes per side.
- Remove from skillet and place the roast over carrots and potatoes. Set aside.
- In a medium sized mixing bowl combine balsamic vinegar, olive oil, beef broth, dijon mustard, brown sugar, oregano, thyme, nutmeg and basil; whisk until well combined.
- Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.
- Cover and cook on LOW for 6 to 8 hours OR on HIGH for 4 to 6 hours. Roast is done when internal temperature reaches at least 145-degrees Fahrenheit.
- Remove meat and let rest at least 10 minutes before cutting.
- Cut into thin slices and serve with prepared potatoes and vegetables.