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No Fuss Sunday Slow-Cooker Balsamic Pot Roast

 
One serving costs about $3.27 One serving costs about $3.27

$3.27 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:74%

Spoonacular Score: 74%

 

Need a gluten free, dairy free, and whole 30 main course? No Fuss Sunday Slow-Cooker Balsamic Pot Roast could be an awesome recipe to try. This recipe serves 4 and costs $3.27 per serving. One portion of this dish contains roughly 56g of protein, 33g of fat, and a total of 570 calories. From preparation to the plate, this recipe takes around around 45 minutes. 4 people found this recipe to be yummy and satisfying. If you have beef chuck roast, onion, seasoning- or, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, you might also like recipes such as Sunday Slow Cooker: Pot Roast and Potatoes, Slow Cooker Balsamic Pot Roast, and Slow Cooker Balsamic Pot Roast with Cranberry Sauce.

Ingredients

Servings:
2.5 Lb
2.5 Lb boneless beef chuck roast
boneless beef chuck roast
1
1  onion
onion
1 cup
1 cup low sodium beef broth
low sodium beef broth
3 Tbsps
3 Tbsps balsamic vinegar
balsamic vinegar
2 Tbsps
2 Tbsps tomato paste
tomato paste
2 Tbsps
2 Tbsps quick cooking tapioca
quick cooking tapioca
3
3  garlic cloves
garlic cloves
1 tsp
1 tsp italian seasoning
italian seasoning
some
some salt and pepper
salt and pepper
2.5 Lb boneless beef chuck roast
2.5 Lb
boneless beef chuck roast
1  onion
1
onion
1 cup low sodium beef broth
1 cup
low sodium beef broth
3 Tbsps balsamic vinegar
3 Tbsps
balsamic vinegar
2 Tbsps tomato paste
2 Tbsps
tomato paste
2 Tbsps quick cooking tapioca
2 Tbsps
quick cooking tapioca
3  garlic cloves
3
garlic cloves
1 tsp italian seasoning
1 tsp
italian seasoning
some salt and pepper
some
salt and pepper

Equipment

slow cooker
slow cooker
gravy boat
gravy boat
whisk
whisk
bowl
bowl
slow cooker
slow cooker
gravy boat
gravy boat
whisk
whisk
bowl
bowl


Instructions

Place onions in slow cooker. (I used half of a red onion and half of white because I had them and they needed to be used) Place roast on top of onions. Season meat with salt and pepper. In a small bowl whisk together broth, vinegar, tomato paste, tapioca, garlic and Italian seasoning. Pour mixture over meat. Set cooker on low and cook for 8-10 hours. If youre short on time set cooker to high and cook 4-5 hours. Let cook without disturbing or checking on it; Every time you open the lid it lets all that precious hot air out. I was bummed to come home and find that my lid somehow and fallen in and created a constant leak. But it all worked out just fine in the end. Once roast is cooked and is tender to the point of falling apart transfer to serving dish. Use juice and onions in crockpot as gravy. Transfer liquid to a gravy boat. Plate it up ENJOY!!!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.27
Ingredient
2.5 Lbs boneless beef chuck roast
1 onion
1 cup low sodium beef broth
3 Tbsps balsamic vinegar
2 Tbsps tomato paste
2 Tbsps quick cooking tapioca
3 garlic cloves
Price
$10.81
$0.24
$0.77
$0.41
$0.13
$0.51
$0.20
$13.07

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

Disclaimer

Nutritional Information

Quickview
569 Calories
56g Protein
32g Total Fat
12g Carbs
27% Health Score
Limit These
Calories
569
28%

Fat
32g
50%

  Saturated Fat
14g
90%

Carbohydrates
12g
4%

  Sugar
4g
4%

Cholesterol
195mg
65%

Sodium
455mg
20%

Get Enough Of These
Protein
56g
113%

Zinc
21mg
143%

Vitamin B12
7µg
129%

Selenium
59µg
85%

Vitamin B3
12mg
63%

Vitamin B6
1mg
59%

Phosphorus
557mg
56%

Iron
6mg
38%

Potassium
1220mg
35%

Vitamin B2
0.44mg
26%

Vitamin B5
1mg
18%

Magnesium
65mg
16%

Vitamin B1
0.21mg
14%

Vitamin K
12µg
12%

Copper
0.23mg
12%

Manganese
0.2mg
10%

Calcium
84mg
8%

Vitamin E
1mg
7%

Vitamin C
4mg
5%

Fiber
1g
5%

Folate
17µg
4%

Vitamin A
180IU
4%

Vitamin D
0.28µg
2%

covered percent of daily need

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