Slow Cooker Balsamic Roast with Mushrooms and Parsnips

Slow Cooker Balsamic Roast with Mushrooms and Parsnips

Slow Cooker Balsamic Roast with Mushrooms and ParsnipsThis tangy sweet Slow Cooker Balsamic Roast is easy enough for a weeknight, but fancy (and delicious) enough for a special occasion.

Raise your hand if you’re sick!

Oh dear. It’s like…all of you, isn’t it?

Do me a favor if your hand is raised. Back away from the computer. Cover your mouth. Go wash your hands. Then find some Lysol and spray the heck out of your keyboard.

I’m going to choke down some airborne, chase it with some green tea and orange juice, then wash my hands in boiling water until my skin falls off.

Ingredients

  • 5 large carrots, chopped into 2 inch sticks
  • large carrots, chopped into 2 inch sticks
  • 1 large or 2 small parsnips, chopped
  • large or 2 small parsnips, chopped
  • 1 large yellow onion, sliced
  • large yellow onion, sliced
  • 8 ounces button mushrooms, halved
  • ounces button mushrooms, halved
  • Salt and Pepper
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • Tablespoons olive oil
  • 2-3 lb. rump roast (also called bottom round roasts)
  • lb. rump roast (also called bottom round roasts)
  • 1 1/4 cup beef stock
  • cup beef stock
  • 1/3 cup balsamic vinegar
  • cup balsamic vinegar
  • 1/2 cup tomato sauce
  • cup tomato sauce
  • 1 Tablespoon brown sugar
  • Tablespoon brown sugar
  • 2 teaspoons garlic
  • teaspoons garlic
Read the whole recipe on Neighborfood