Good Morning everybody! I'm so excited to have a guest blogger today - Bobbi, from Bobbi's Kozy Kitchen! I love Bobbi. She is always so bubbly and is always so friendly! Like me, Bobbi has battled weight issues during her life. It is always inspiring to find people who can sympathize and encourage you along this journey of life and food. She managed to lose a significant amount of weight and keep it off. Much of what she blogs about is inspired by her need to stay healthy without compromising flavor or quality. She's totally my type of girl! When she agreed to do a guest post for me today I was elated, and she doesn't disappoint. I practically drooled all over my keyboard when she shared this recipe!
My name is Bobbi. Just like Mel I did not coming from a “cooking” background. Quick and easy and fast food were what was on my menu most of the time. Due to those choices my weight skyrocketed and I ended up faced with a huge life decision. I chose to have gastric bypass surgery. After my sugery and subsequent weight loss. I learned to change my thinking when it came to food. I used to be all about quick and easy. Then I realized it was more about quality. I learned to love fresh herbs and veggies, and found out I really enjoyed cooking for my family and friends. Where food had been my enemy for so many years, it was now my friend.
Now food has also allowed me to meet new and wonderful friends via food blogging. I have to admit I did not jump enthusiastically. My kids basically pushed me kicking and screaming into it. I thought they were crazy to think that other people would want to read my rantings or cook my food. But I promised I Would give it a shot. Now I can’t imagine doing anything else. Oh my kids get a real kick out of that and never let me forget that they were the ones that made me do it. But all joking aside, they are my biggest fans and I adore them!
Mel is one of the first “foodies” that I got to know when I started this journey, we clicked off the bat and I am so proud to say she is my friend. But I don’t have to tell you how wonderful she is right? OK I will anyway, she is true gem that I will treasure always! I am so thrilled an honored that she asked me to guest post. I hope you all enjoy it!!
I have talked about how my slow cooker had been banished to the bottom of my pantry some time ago. I don’t know why exactly. I guess it had something to do with the fact that I could never find slow cooker recipes that my family enjoyed. It seemed all I had to do was mention I was thinking about making a slow cooker meal and the whole family would groan. Not a big vote of confidence that the meal would be met with enthusiasm and praise.
Also, many recipes called for canned condensed soups or packets of seasoning mixes. I am not saying that using those things are a bad thing, but when I am trying to reduce calories, fat, and sodium, those ingredients don’t really fit the bill. So that left me with trying to come up with flavorful recipes that my picky family would eat, that didn’t use those items and still wouldn’t break the bank. A challenge I shied away from for quite some time. But I have now chosen to pick up the gauntlet and face the challenge dead on. WOW that was quite dramatic wasn’t it? I will bet you would never guess I was a theater major in my younger years? No way right? Ok Bobbi quit yapping and get to the food!
I am happy to say that this recipe was able to fit all of my criteria. The family loved it, the flavors were fantastic, and at about $15.00 for ingredients it was a great budget meal!
Slow Cooker Balsamic Pot Roast
- 1 Beef bottom roast (about 3 ½ pounds)**
- Olive oil
- Kosher salt and cracked black pepper
- 1 tablespoon fresh thyme leaves, chopped (can sub 1 teaspoon dried thyme if fresh isn’t on sale)
- 1 large onion, sliced
- 6 carrots, chopped
- 3 cloves garlic, minced
- 1 cup balsamic vinegar
- 2 ½ cups beef stock
- Mashed potatoes
- Drizzle a small amount of olive oil on a paper towel and rub the inside of the slow cooker. Season the roast with salt and pepper and place in the bottom of the slow cooker. Place the onions, garlic, and carrots around the roast. Pour the stock and the vinegar into the cooker, cover and cook on low for 10 hours.
- Remove the roast and allow it to rest for 10 minutes. Slice the roast and serve alongside the vegetables and mashed potatoes. Drizzle with the sauce.
**I bought my roast on sale. You can use a chuck roast if that is on sale though. The veggies can be swapped for whatever you enjoy and/or can find on sale, and I always have balsamic vinegar in my pantry.
Nutritional Value*:: Servings: about 10; Serving Size: approx. 6 ounces; Calories: 327.9; Fat: 16.8 g; Carbohydrates: 2.4 g; Fiber: 0 g; Protein: 39.7 g:: Points+: 8
*Nutritional Value estimated based on the remaining liquid not used. Mashed potatoes not included in calculations.