Shop Ingredients 
Slow Cooker Balsamic Pot Roast
Prep: 20 minutes
Slow Cook: 5 hours • Serves: 8
3/4 cup PICS balsamic vinegar
3/4 cup Full Circle beef stock
3/4 cup PICS honey
1 teaspoon orange zest
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon PICS kosher salt
1/2 teaspoon PICS ground black pepper
1 pound Market 32 red potatoes, quartered (about 10 potatoes)
4 medium Full Circle carrots, chopped
1-1/2 cups fresh or frozen pearl onions, thawed if necessary
Chopped fresh chives, sage and/or thyme for garnish (optional)
1.In medium bowl, whisk garlic, vinegar, stock, honey and orange zest. Rub roast with salt and pepper.
2.In 5- to 6-quart slow cooker, add potatoes, carrots and onions; place roast on top of vegetables. Pour garlic mixture over roast; cover and cook on high 5 hours or low 10 hours or until beef is very tender and falls apart. Makes about 2 pounds beef and 5-1/3 cups vegetables.
3.Slice beef; serve garnished with herbs, if desired.
Approximate nutritional values per serving (4 ounces beef, 2/3 cup vegetables):
510 Calories, 24g Fat (10g Saturated), 156mg Cholesterol, 385mg Sodium,
28g Carbohydrates, 2g Fiber, 16g Sugars, 9g Added Sugars, 42g Protein