May 7, 2013

Balsamic Pot Roast Recipe

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Balsamic Pot Roast
Our weather has finally been warm enough overnight to start my garden. So this weekend my oldest son and I went to find flowers for our front bed and heirloom tomato starters. We ended up with three different heirlooms and a bunch of new herbs for an herb pot. My son insisted on using his bare hands to help do the planting and was full of dirt by the time we were done. By the end of the weekend everything was planted and by the middle of the summer I will be swimming in tomatoes, which will be perfect for recipes and canning. Last week was one of my busier weeks so I relied heavily on my crock-pot. I tried a new recipe for Balsamic Pot Roast from the March 2013 issue of Family Circle magazine.

This recipe has 12 ingredients. It takes 10 hours and 15 minutes of total time, 15 minutes of which is active and makes 6 servings. Since I never have 10 hours to wait for my crock-pot I cooked the roast on high for 6 hours. I chose to serve the roast as is instead of with the polenta and sweet peppers. The majority of the time I make my own stock, but for this recipe I used store bought. Make sure to buy high quality balsamic vinegar. There is a great difference in taste between cheap and quality balsamic.

My family really liked the flavor of this roast. The balsamic kept the roast very moist and the sauce was perfect. I served the roast with brown rice, which worked well to soak up the extra sauce. I like that the recipe only has 11 grams of fat and 53 grams of protein, it was a nice change of pace to my normal pot roast recipe.

For the recipe go to Balsamic Pot Roast. Registration required. 
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