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Scott and I had a bunch of things to do on Sunday and planned to be out of the house most of the day. We both were craving a Pot Roast so this recipe worked out perfect! It was easy to throw together and I didn’t have to worry about making dinner later in the evening! Scott myself and my adopted son Ara (Scott’s best friend and often our third person for dinner and game night) all LOVED this one. It has a subtle sweet but savory flavor that doesn’t over power the roast flavor. I could NOT get enough of the gravy. Best part? The gravy thickens itself because of the addition of tapioca! SOOOO EASY! SOOO yummy and SOOO satisfying!

Ingredients:

1 2-2 ½ Lb. Boneless Beef Chuck Roast
1 Large Onion – Roughly chopped
1 Cup Low Sodium Beef Broth
3 Tbsp. Balsamic Vinegar
2 Tbsp. Tomato Paste
2 Tbsp. Quick Cooking Tapioca
3 Large Garlic Cloves-Minced
1 tsp. Italian Seasoning- Store bought or Homemade
Salt and Pepper to taste

Place onions in slow cooker. (I used half of a red onion and half of white because I had them and they needed to be used)

Place roast on top of onions.

Season meat

with salt

and pepper.

In a small bowl add tomato paste, tapioca, garlic and Italian seasoning.

Add Vinegar

and Broth

and whisk together. That’s some mad whiskin goin on!

Pour mixture over meat.

Set cooker on low and cook for 8-10 hours. If you’re short on time set cooker to high and cook 4-5 hours.
Let cook without disturbing or checking on it; Every time you open the lid it lets all that precious hot air out. I was bummed to come home and find that my lid somehow and fallen in and created a constant leak. But it all worked out just fine in the end.
Once roast is cooked and is tender to the point of falling apart transfer to serving dish.

Use juice and onions in crockpot as gravy. Transfer liquid to a gravy boat.

Plate it up…

ENJOY!!!

This recipe was adapted from a Skinny Slow Cooker magazine recipe.

Ingredients:

1 2-2 ½ Lb. Boneless Beef Chuck Roast

1 Large Onion – Roughly chopped

1 Cup Low Sodium Beef Broth

3 Tbsp. Balsamic Vinegar

2 Tbsp. Tomato Paste

2 Tbsp. Quick Cooking Tapioca

3 Large Garlic Cloves-Minced

1 tsp. Italian Seasoning- Store bought or Homemade

Salt and Pepper to taste

Place onions in slow cooker. (I used half of a red onion and half of white because I had them and they needed to be used)

Place roast on top of onions.

Season meat with salt and pepper.

In a small bowl whisk together broth, vinegar, tomato paste, tapioca, garlic and Italian seasoning.

Pour mixture over meat.

Set cooker on low and cook for 8-10 hours. If you’re short on time set cooker to high and cook 4-5 hours.

Let cook without disturbing or checking on it; Every time you open the lid it lets all that precious hot air out. I was bummed to come home and find that my lid somehow and fallen in and created a constant leak. But it all worked out just fine in the end.

Once roast is cooked and is tender to the point of falling apart transfer to serving dish.

Use juice and onions in crockpot as gravy. Transfer liquid to a gravy boat.

Plate it up…

ENJOY!!!