3-1/2 lb pot roast
2T olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 cup beef broth
1t beef bouillon concentrate
1/4 cup balsamic vinegar
1/2t dried rosemary, ground
1 cup canned diced tomatoes
1T Thicken Thin
not/Starch thickener
In a big, heavy skillet, sear the beef in the oil until browned all over.
Transfer the beef to your slow cooker. Scatter the onion and garlic around
the beef.
In a bowl, stir together the broth, bouillon, vinegar and rosemary. Pour the
mixture over the beef. Pour the tomatoes on top. Season with pepper. Cover the slow cooker, set it to low, and let it cook for 8 hours.
When the time's up, remove the beef with tongs and place it on a serving
platter. Scoop the onions out with a slotted spoon and pile them around the
roast. Thicken the juice left in the slow cooker with the Thicken Thin not/Starch and serve it with the beef.
Yield: 8 servings, each with 451 calories, 29 g fat, 42 g protein, 5 g carb,
trace dietary fiber.
