Balsamic Pot Roast (Crock Pot) - cooking recipe

Ingredients

3 1/2 lbs beef round steak, trimmed of fat
2 tablespoons olive oil
1 large onion, sliced
2 cups baby carrots, peeled
2 garlic cloves, crushed
1 cup beef broth
1 teaspoon low-sodium beef bouillon granules
1/4 cup balsamic vinegar
1/2 teaspoon dried rosemary, ground
1 cup diced tomato (canned)
2 tablespoons cornstarch
1/4 cup water

Preparation

In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
Scatter the onion, carrots 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, and cook on low for 8 hours.
When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.