Slow Cooker Pot Roast with Romaine and Red Onion Salad
This recipe from Real Simple is so easy to throw together in a crock pot and it turns into a delicious Fall or Winter meal. A Romaine and red onion salad with a tangy red wine vinaigrette balances the richness of the pot roast and vegetables.
Makes 4 servings
Ingredients as listed in recipe. Note that we omitted the cornstarch and parsley and reduced the amount of potatoes to 1/2 lb and chuck roast to 2 lbs to make 4 servings rather than 6. Substituting baby carrots also allows this dish to come together quickly.
5 oz baby romaine or romaine hearts
1 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/2 small red onion, sliced thinly
Olive oil, salt and pepper
Follow instructions in recipe to start the pot roast and vegetables cooking in the crock pot.
Follow instructions in recipe to allow the meat to rest and to serve it with the vegetables.
While the meat is resting, prepare the salad as follows: in a small jar, combine 3 tbsp olive oil, red wine vinegar and Dijon mustard along with salt and pepper to taste. Shake until well blended. Toss romaine and red onion slices with dressing and serve alongside pot roast.