Slow Cooker Balsamic Pot Roast with Vegetables
Servings: 8
Preparation Time: 6–8 hours
Ingredients:
- 1 tablespoon coconut oil
- 2–3 pounds roast (venison, beef, or pork)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup carrots, chopped
- 2 potatoes, cut into large chunks
- 1 cup parsnips, chopped
- 1 teaspoon garlic, minced
- 1 onion, sliced
- 2 cups beef, chicken or vegetable stock
- 1/2 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 2 bay leaves
- 1 tablespoon ground sage
- 1 teaspoon thyme
- 1/3 cup arrowroot starch (or 1/4 cup cornstarch)
- parsley, for garnish
Directions:
In a large skillet, heat coconut oil. Place whole roast into hot skillet and sprinkle with salt and pepper. Brown roast on each side for about 5 minutes.
Place roast in a slow cooker with carrots, potatoes, parsnips, garlic, and onion. Add in stock, vinegars, bay leaves, sage, and thyme.
Cook over low heat for about 6 hours.
When roast is done cooking, remove about 1 1/2 cups of liquid and put in a small saucepan. Add in starch and whisk until smooth.
Bring to a low boil and remove from heat.
Place gravy sauce into a serving dish. Remove roast from slow cooker and cut or shred as desired.
Serve with gravy and vegetables. Top with parsley, if desired.
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!
