Slow Cooker Balsamic Pot Roast with Vegetables

Slow Cooker Balsamic Pot Roast with Vegetables

photo by recipe author

Servings: 8
Preparation Time: 6-8 hours

• 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 corn starch)
• Parsley, for garnish

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!