I feel so productive when I make dinner in a slow cooker. It feels good knowing dinner is cooking itself. I’m working towards making at least a few crock pot meals several times a month, to include it in my Sunday meal prep.
Lately though, I’ve been preparing the ingredients right before bed and letting the dish cook over night. It cooks for 6-8 hours and it’s ready when I wake up early the following morning. I put it in the fridge and re-heat it for our dinners. I can go about my day, be productive at work, take a gym class and go home knowing dinner is already made. I love days like these, and I’m working on creating more of them.
I cooked this dish for the first time without changing the recipe and changed it up the second time around. The recipe I’m posting below is the adapted version from the original recipe. I omitted the white wine, I lessened the amount of balsamic vinegar because I wanted the tomato sauce flavor to stand out more. I added a bag of carrots, to add more veggies and also, why not? Make sure to use sweet onions, the sweetness goes well with the tartness of the sauce.
Crock Pot Balsamic Roast
- 2 lbs top round roast
- 1 large sweet onion, sliced
- 8 ounces tomato sauce
- 1/3 cup balsamic vinegar
- 1/3 cup water
- 2 tbsp coconut oil
- 1 bag of mini carrots
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Black Pepper
- Season your roast on both sides generously with the spices listed above to your liking
- Heat your coconut oil in a large pan over medium-high heat, once warm sear each side of your roast for 3-4 minutes
- Place your sliced onions in the bottom of your crock pot and put your seared meat on top of the onions
- Combine your balsamic vinegar, tomato sauce and water in a bowl and mix well, then pour over your meat in the crock pot
- Add the mini carrots on top of the meat.
- Pour this mixture in your crock pot as well
- Place the lid on, set to low and cook for 6-8 hours
Recipe adapted from Civilized Cave Man cooking.
We ate this dish with garlic cauliflower mash and on another night, we had with a side of roasted brussels sprouts.