Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
- Prep time 15 minutes
- Total time 8 hours & 30 minutes
- Portion size 8 servings
- 1.85 kg boneless beef pot roast (top or bottom blade, or cross rib) trimmed
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 onion thinly sliced
- 4 cloves garlic minced
- 1 bay leaf
- 1 cup sodium-reduced beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons tomato paste
- 1 tablespoon each Dijon mustard liquid honey and Worcestershire sauce
- 1/2 teaspoon dried rosemary
- 1/3 cup all-purpose flour
- 2 tablespoons chopped fresh parsley
MethodSprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.
Nutritional facts per each of 8 servings: about
- Fibre 1 g
- Sodium 502 mg
- Sugars 6 g
- Protein 46 g
- Calories 467.0
- Total fat 25 g
- Potassium 492 mg
- Cholesterol 134 mg
- Saturated fat 10 g
- Total carbohydrate 12 g
- Iron 37.0
- Folate 9.0
- Vitamin A 1.0
- Vitamin C 7.0