Entrée

Slow-Cooker Market-Fresh Pot Roast

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prep time

20 min

total time

8 hr 20 min

makes

8 servings, 1/8 recipe (150 g) each

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kraft

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What You Need

1 lb. (450 g) new potatoes

2 cups pearl onions, peeled

1 boneless beef pot roast (2 lb./900 g)

1/4 cup 25%-less-sodium beef broth

1/2 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing

1/4 cup chopped fresh parsley

Make It

PLACE all ingredients except parsley in slow cooker; cover with lid.

COOK on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

TRANSFER meat to cutting board; cut across the grain into thin slices. Place on platter; surround with vegetables. Skim fat from sauce; discard fat. Drizzle sauce over meat and vegetables. Top with parsley.

kraft kitchens tips

Serving Suggestion

Serve with hot cooked baby carrots.

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rating

I was expecting this to be superb because of all the good reviews but I didn't find it that great. My husband said it was ok. Won't make this again.
posted by 2010davis | on 12/6/2012

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We enjoyed the flavor of the Kraft "Extra Virgin Olive Oil Fig Balsamic" dressing in this recipe. Next time, we will reduce the amount of dressing which was a teeny tiny bit tart. We will compensate the volume lost with beef broth.
posted by WendyCookswell | on 11/5/2012

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Very tasty. Made it for company & enjoyed by all. I cut the potatoes in half & everything ready in 8 hours on low. Served it with baby carrots & parsnips.
posted by roseann04 | on 5/14/2012

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Made this for dinner last night. Had everything ready the night before and just had to put in the slow-cooker in the morning. Yummy!
posted by a cook | on 3/31/2012

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This recipe is wonderful. I didn't have any beef broth so I used some canned gravy....very tasty. Will certainly make this dish again.
posted by carolegourley | on 3/28/2012

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I made this in my cast iron pot in a very slow oven (275). My family gave me rave reviews for this pot roast recipe. I don't have a slow-cooker and I have never had good results with stainless cookware when I've tried the slow recipes, so when I got my new cast iron pot I thought I'd give it a try, and it was great!
posted by mormorcynthia | on 3/25/2012

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FIVE STARS I did another review in the middle of makin this recipe, here's another after we've eaten it: Just made this recipe today. I had never used pearl onions before and we usually eat roast potatoes so this meal had my English husband and mother all antsy. I had to google how to prep pearl onions. (boil, ice and squeeze). Everyone loved this dish! No meat left. We did brussels and carrots with it and I too added thickening to the sauce because we like gravy. Also served Yorkshire puds because it's a roast :) Loved it. Will make it this way from now on. YUM! Sad about no leftovers, though.
posted by vicrine | on 3/25/2012

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Very tasty and quick to assemble. Sauce was a bit runny so I added a gravy thickener. I liked the addition of the pearl onions. I would make this again.
posted by KMV | on 3/23/2012

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We found this recipe to be fabulous. The balsamic dressing tenderized the meat so nicely. My husband raved about it- the only thing different was I used safflo oil rather than olive oil.
posted by fayewalker | on 3/23/2012

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it had the most flavorful taste and it`s so moist my family says it so good ..i will be making this my every Sunday dinner
posted by PaulineM001 | on 3/22/2012