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Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic

Beth Dooley
Updated Jul 31, 2018
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Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Here’s a dinner that cooks by itself. Don’t skimp on the garlic, it mellows through the long slow cooking time; the vinegar adds a nice tang. Serve this with mashed potatoes or over broad noodles. Leftovers taste even better!

Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic

  • Prep Time 10 min
  • Total 0 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes
  • 1 bulb garlic, separated into cloves, peeled
  • 1 large onion, peeled and cut into eights
  • 2 tablespoons balsamic vinegar
  • 1 beef chuck boneless arm, shoulder or blade pot roast (3 to 3-1/2-lb)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Mashed potatoes or cooked noodles to serve 8, if desired
  • 1/4 cup chopped fresh parsley

Instructions

  • Step 
    1
    Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
  • Step 
    2
    Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
  • Step 
    3
    Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
  • Step 
    4
    Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
  • Step 
    5
    Remove beef to a warm platter; cover to keep warm.
  • Step 
    6
    Skim excess fat from the top of the remaining vegetables and liquid.
  • Step 
    7
    Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

Nutrition

Nutrition Facts are not available for this recipe

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