Sundays. Part of me loves Sundays (the couch) and another part of me dreads them. Sunday is the day I devote to work: planning, grading, etc… Today I’m ahead of the game (besides the pile of grading that is continually staring at me). I started off the day campaigning for my favorite school board candidate, Elisa Hoffeman and came back home where I set up the crockpot. I’ve got the roast cooking as I type and I can tell you the apartment smells wonderful. I am looking forward to a comforting meal tonight, along with leftover beef to make burrito bowls during the week!
Balsamic Pot Roast with Baby Gold Mashed Potatoes
Adapted from The Chic Table
Serves 6-8; Prep time 10 minutes; Cook time 6-8 hours
- 4-5 lbs of beef chuck roast
- 2 cups beef broth
- 1/2 cup light brown sugar
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic, pressed
- zest of 1/2 orange
- bag of baby gold potatoes
Place roast and potatoes in crockpot. Whisk together all remaining ingredients in a medium bowl.
Cook on low for 6-8 hours until roast is cooked all the way through and is fork tender. After cooked removed potatoes and smash with a potato masher or electric hand mixer (depending on how you prefer your mashed potatoes) adding butter, cream and salt to taste. Serve roast over mashed potatoes and enjoy!