SLOW COOKED POT ROAST

I have a few cookbooks by Dana Carpender.  She focuses on low carb recipes.  One of her cookbooks focuses on using a slow cooker.  In making this recipe, I used tomato soup instead of diced tomatoes and the cut of beef was around two pounds. I didn't reduce the volume of liquid.  The roast turned out wonderful and was enjoyed by all.

INGREDIENTS:

3 1/2 pounds beef roast such as a sirloin tip
2 tbsp olive oil
1 large onion, sliced or coarsely chopped
2 cloves of garlic, minced or finely chopped
1 cup beef broth
1 tsp beef bouillon
1/4 cup balsamic vinegar
1 tsp dried rosemary
1 small can diced tomatoes
salt and pepper to taste

Options:
Replace the can of diced tomatoes and cup of beef bouillon with a can of tomato soup, one can of water used to rinse out the can of tomato soup and 2 tsp beef bouillon.

DIRECTIONS:

In a heavy frying pan, sear the beef in the oil until browned all over.  Transfer the beef to the slow cooker. Scatter the onions and garlic around the beef.

In the frying pan, stir the broth, bouillon, vinegar and rosemary.  Pour the mixture over the beef.  Season with salt and pepper.

Cover the slow cooker, set to low and cook for eight hours.  When ready to serve, scoop the onions out with a slotted spoon and pile them around the roast.  Serves 8.

Adapted from 200 Low-Carb Slow Cooker Recipes by Dana Carpender.