Balsamic Pot Roast

 

On my way to 365 recipes in 365 days  Here is recipe 48.

My husband loves pot roast.  He prefers the traditional recipe, I prefer to spice it up.  He has now requested that all pot roasts are made with this recipe.

This roast is only cooked with onions, not the usual carrots and potatoes.  I really enjoyed how sweet these onions got.

Very juicy and perfect for leftover roast sandwiches.

Balsamic Pot Roast

3-4 lb chuck roast

3 sweet yellow onions, chopped in large rings

2 Tbsp seasoning salt

2 tsp onion powder

2 tsp garlic powder

1 tsp ground black pepper

2 Tbsp olive oil

1/4 cup water to deglaze pan

1 cup beef stock, reduced to 1/2 cup (instructions to follow)

1/2 cup balsamic vinegar

1/2 tomato sauce

1. Rub meat well with seasoning salt, onion powder, garlic powder, and black pepper

2. Brown 2 sides of roast in a skillet with olive oil

3. Layer onions in crock pot.  Top with browned roast.  Use 1/4 cup water to deglaze the hot pan and transfer juices to medium mixing bowl.

4. In a small sauce pot, reduce 1 cup beef broth to 1/2 cup.  *low boil until it evaporates to half the liquid volume.  this really enhances the flavor*

5. Mix the broth with balsamic vinegar and tomato sauce with the deglazed pan drippings.

6. Pour sauce over roast and cook on low 6-8 hours until cooked.  The roast will be submerged about half way in liquid.  Serve with mashed potatoes and salad.  Enjoy!