Balsamic Beef Roast with Polenta

This is a two part recipe that needs to be done as one post so forgive my format issues. With Husband back to school and late church we are now looking at three possible slow cooker nights a week. I had no choice but to buy the magazine I saw called "Skinny Slow Cooker". This was our first recipe from the magazine and I have to say I am now so excited to try the others! The beef was perfect once you poured the juice over it and the polenta was a good "mashed potato" type side. The beef definitely out shined the polenta big time though. I was nervous about this recipe for some reason but it was a yummy, easy dinner with lots of leftovers. Thing 1, my one year old, devoured it and couldn't stop using the sign for "more" which we have been trying to teach him forever. I give the beef 4 stars and the polenta 3 stars out of 5.

Source: Skinny Slow Cooker

Serves: 6

Ingredients

• 1 2 to 2 1/2 lb boneless beef chuck pot roast
• 1 (16 ounce) package frozen small whole onions
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon ground black pepper
• 1 cup lower sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons quick-cooking tapioca
• 3 cloves garlic minced
• 1 teaspoon dried italian seasoning crushed
• 1 recipe Soft Polenta
• fresh italian flat leaf parsley snipped
• Parmesan cheese shaved

Directions

1. 1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. Place frozen onions in cooker. Place meat on top of onions. Sprinkle meat with salt and pepper. In a small bowl combine the broth, vinegar, tomato paste, tapioca, garlic, and italian seasoning. Pour mixture over meat.
2. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. 3.Transfer meat to a serving platter. Skim off fat from cooking liquid. Serve meat with soft polenta and cooking liquid. Sprinkle with parsley. If desired, garnish with cheese.

Amount Per Serving

Calories: 399

Fat: 18g

Cholesterol: 75mg

Sodium: 498mg

Carbohydrate: 31g

Fiber: 3g

Protein: 26g

Soft Polenta

Source: Skinny Slow Cooker

Course: Main Course

Serves: 6

Ingredients

• 3 ³⁄₄ cups water divided
• 1 cup yellow cornmeal
• ¹⁄₂ teaspoon salt

Directions

1. In a medium saucepan bring 2 3/4 cups water to boiling. Meanwhile, in a medium bowl stir together 1 cup yellow cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook for 10 to 15 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil.
2. To be served with Balsamic Beef Roast with Polenta