Tangy Crockpot Roast

Can you stand one more crockpot roast?  I can’t believe how many ways there are to prepare a simple roast and have it just be outstanding.  I promise I won’t do any more for while – but london broil is on sale this week, so….

1 roast (I used top round, anything will work)

10 Idaho potatoes peeled and cut into sixths

6 carrots, peeled and rough cut

1 heart of celery, cleaned, trimmed rough cut

5 onions peeled and quartered

3 large cloves of garlic, peeled and chopped

salt

pepper

paprika

Sauce:

1 16 oz. can diced tomatoes (or fresh)

1 cup vegetable broth

1 cup dry red wine (whatever you’re drinking)

3 Tablespoons balsamic vinegar

3 Tablespoons Worcestershire sauce

2 Tablespoons Honey

Whisk all sauce ingredients in a bowl and set aside.

Heat up the large pot or stovetop safe crockpot insert.  Liberally salt, pepper and paprika the roast and brown on all sides, Take out and set aside.

Add all the vegetables and brown slightly

Place the meat on top of the vegetables, pour the sauce on top of that and put in the crockpot.

Set on low for six hours.

I check it occasionally just to make sure that there’s enough liquid getting to the meat to keep it super juicy.

Delicious!

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