Ingredients
1
can (28 oz) Muir Glen™ organic whole peeled tomatoes
1
bulb garlic, separated into cloves, peeled
1
large onion, peeled and cut into eights
2
tablespoons balsamic vinegar
1
beef chuck boneless arm, shoulder or blade pot roast (3 to 3-1/2-lb)
2
teaspoons salt
1
teaspoon pepper
Mashed potatoes or cooked noodles to serve 8, if desired
1/4
cup chopped fresh parsley
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
Remove beef to a warm platter; cover to keep warm.
Skim excess fat from the top of the remaining vegetables and liquid.
Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.
