This easy Balsamic Pot Roast and Veggies is sure to be a nice change from the usual pot roast. With just a few minutes of prep, your crock pot does all the work so that by evening you have a complete, hot, hearty meal waiting for you!
If you’ve been around here much, you know my thoughts on protein as the cornerstone of your diet (and remember, I am using the word “diet” here to mean “the kinds of food that a person habitually eats.” We don’t go on “diets” around here.)
So we know the importance of protein for all sorts of important jobs, like building and maintaining your muscles, and helping to keep you feeling fuller, for longer. Now let’s talk about vegetables. Vegetables (and fruits) are nutrient-dense foods that help support your energy needs, provide fiber for good digestion, plus have lots of vitamins and minerals AND antioxidants.
It makes sense then that when you pair protein with plants, you have a winning combination for any meal!
A strong body is a healthy body!
How many veggies and/or fruit should you eat? A good start is trying to fill half your plate with veggies and/or fruit. Now you can see why I love this recipe even more–sweet potatoes, carrots, tomatoes….they’re all tasty, hearty veggies to help you fill up that plate and pair so well with your protein here– the roast!
Enjoy this recipe and remember, if you have nutrition questions, I’m here for you!
The entire crock pot meal–Easy, delicious, juicy pot roast with veggies that serves 6-8 people!
- 6 carrots, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 3 Tbsp Extra Virgin Olive Oil
- 1/3 c balsamic vinegar
- 1 c. beef stock or water (I used beef broth)
- 1 28oz can diced tomatoes, drained
- 3-3 1⁄2 lb beef roast
- 2 tsp sea salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp parsley
- Put all of the chopped veggies in your CrockPot or slow cooker.
- Stir together Extra Virgin Olive Oil, balsamic vinegar, beef stock, and drained tomatoes. Set aside.
- Season the meat with garlic powder, salt and pepper, and place on top of the veggies.
- Pour Extra Virgin Olive Oil and vinegar mixture over the meat, cover, and cook on low for 7-8 hours.
- Remove the roast and veggies from the slow cooker. Slice up the roast and serve with a side of veggies drizzled in some of the drippings, if desired.
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