A few weeks ago, my Aunt’s father passed away. The wake was on a miserably rainy, chilly day – the first like that we’d had in a while. My parents and grandmother came over for dinner after the wake so I wanted something warm and comforting that would be ready soon after we walked in the door.
This slow cooker dish hit the spot. I did all of the prep earlier in the day and when we walked in after the wake, the house smelled awesome and dinner was pretty much ready – I just had to reduce the gravy a bit. It got rave reviews from the crowd. My parents made fun of me for snapping pictures of it before we ate, but I’d bet anything that my Mom makes this in the future!
Balsamic and Onion Pot Roast
(From Kalyn’s Kitchen)
3-4 lb. boneless chuck roast
1-2 T. steak rub
Black pepper to taste
1-2 T. olive oil
1/4 c. water to deglaze pan
2 large onions, peeled and thickly sliced
1 c. beef stock, reduced to 1/2 cup
1/2 c. balsamic vinegar
1/2 c. tomato sauce
Trim as much fat as you can from roast, and cut if necessary to fit into your slow cooker. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides.
While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Deglaze pan with 1/4 cup water and add to sauce mixture. Peel onions and cut into thick slices.
Place onions in bottom of the slow cooker. Put meat on top of onions and pour beef stock mixture over. Set slow cooker to low and cook 6-8 hours or high for 3-4 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.
Remove meat from slow cooker and cover with foil to keep warm. Drain liquid from slow cooker and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.