Classic pot roast is everyone’s favorite. No one can say no to a classic pot roast recipe that has all these amazing flavors going on in there. It’s just the ideal recipe to serve during a nice dinner; whether it’s a simple dinner with family or friends, or a little formal dinner with colleagues and acquaintances. I have to thank Diet Hood for sharing this amazing recipe with us!
See what our friends from Diet Hood have to say about this recipe:
“Have you ever seen such beauty in a piece of meat?! Prolly not. Honestly, I think I may have officially found our favorite pot roast recipe. No, joke. It’s all in the marinade. The balsamic-vinegar-seasonings-concoction is truly scrumptious, you’ll want to pick up the bowl and slurp it up.”
I agree that it’s all in the marinade. You can have all the control with regards to the taste of your meat through the marinade. And this balsamic pot roast has the most flavorful marinade that everyone will surely appreciate!
Ingredients
- 2 pounds small potatoes, halved
- 1 pound baby carrots
- salt and fresh ground pepper, to taste
- 3 to 3.5 Tyson pounds boneless rump roast
- salt and fresh ground pepper, to taste
- 6 garlic cloves, halved lengthwise
- 1/4-cup Star Balsamic Vinegar of Modena
- 1/4-cup Bertolli Extra Virgin Olive Oil
- 1 teaspoon McCormick dried oregano
- 1 teaspoon McCormick dried thyme
- 1 teaspoon McCormick dried basil
- 1/4 teaspoon McCormick 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.
- Place the roast, fat side down, over the carrots and potatoes. Set aside.
- In a medium sized mixing bowl combine balsamic vinegar, olive oil, oregano, thyme, basil and nutmeg; 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.
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Quick Tip: Serve over rice and with a side dish of salad.
Thanks again to Diet Hood for this amazing recipe.
