Balsamic Pot Roast

This pot roast is a savory alternative to traditional pot roast and of course your can make it in your crock pot.

Balsamic Pot Roast

3 pounds beef or venison roast (thawed or frozen)
2 carrots, peeled and chopped
4 potatoes, chopped (keep the skins on)
1 small onion, chopped
2-3 cups beef broth
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 Tablespoon onion powder
1 Tablespoon garlic powder
1/2 teaspoon pepper

Place roast into the center of the crock pot. Pour broth, balsamic vinegar, soy sauce and Worcestershire sauce over roast.
Place chopped carrots, potatoes and onion around pot roast.
Sprinkle roast with onion powder, garlic powder and pepper.
Cook roast in crock pot on low for 8 hours if thawed. If the roast is frozen, cook in crock pot for 6 hours on high.

Serve the roast by pulling the meat apart and with a side of the vegetables.

Homemade Mashed Potatoes

Homemade mashed potatoes are easier than you think. The taste is incomparable to instant potatoes. Make this easy recipe for your next family gathering.

Homemade Mashed Potatoes:

6 cups potatoes, peeled and cubed (about 11 medium sized potatoes)
1/3 cup milk
4 tablespoons unsalted butter

Optional Add-Ins:
salt and pepper, to taste
4 cloves of garlic, minced and cooked
1/2 cup yellow or white onion, diced fine and cooked
4 ounces cream cheese or Neufchâtel cheese
1/2 cup sour cream

Optional Toppings:
shredded cheese
crispy bacon, broken into small pieces
sour cream
diced chives

Bring large pot of water to a boil. Add potatoes and continue to heat for 25 minutes at a rolling boil. Strain potatoes and return to pan. Mash potatoes with potato masher or fork. Add butter to potatoes, stir until melted and combined. Add any add ins at this point. Pour in milk and whip vigorously.
Add any toppings and enjoy!