It’s officially fall…although I may have already been acting as if it was for the last month. Fall means ALL the crock pot meals around here. There is something so great about coming home from work to a wonderful smelling house, that you didn’t have to put much effort into.
I was genuinely shocked by how delicious this was for how simple the ingredient list was. I wasn’t even planning on making this a recipe until I tasted it. I realized it would just be wrong of me to not share it with the world.
The beef gets SO tender after cooking all day along with the softened vegetables. It is perfect for a week night meal with easy clean up but also comforting enough for a Sunday meal with all of your loved ones.
Ingredients:
2 lbs. of pot roast beef or beef shoulder – I used “boneless beef chuck under blade pot roast” but whatever you can find at your local store will work just fine!
2-3 lbs. of red potatoes, quartered
1 lbs. of carrots, sliced
1 yellow onion, chopped
1 package of crimini mushrooms
2 tbsp of balsamic vinegar
2 tbsp Dijon mustard
3 cloves of garlic
2 cups of beef broth (can substitute water if you don’t have broth on hand)
1 tsp salt
1/2 tsp pepper
- Place all ingredients in a crock-pot with the meat on the bottom.
- Cook on low for 8-10 hours
Tip: If you want to make the broth thicker, take out about 1 cup of the broth when it is finished cooking. Place 1 tbsp of arrowroot or tapioca starch and mix together until there are not chunks left. Then place back into the broth and stir until it starts to thicken.