I’ve got a lot of irons in the fire right now. Mid semester and spring break are coming soon. This means every class has some kind of project, essay, lab, test, etc that are due before break. Lots of work now but at least the break can actually be used to relax. Since my kitchen time has been reduced I’ve busted out the crockpot to make supper a bit easier. This recipe is fast and easy plus the leftovers taste great.
Balsamic Pot Roast with Onions and Carrots
3 to 4 pound beef roast….I used a chuck roast
1 lb of baby carrots
1-2 medium or 1 large onion, peeled and sliced
2 tablespoons olive or coconut oil
1 cup of beef broth
1/2 cup of tomato sauce
1/2 cup balsamic vinegar
1 teaspoon garlic powder
salt and pepper
Penzey’s Sandwich Sprinkle (optional)
Place the baby carrots in the bottom of your crockpot. Place the slices of onion on top of the carrots.
Drizzle the olive oil inside a large stockpot or pan. Turn the heat to medium and while the pan heats up sprinkle the roast with the salt, pepper and garlic powder. If you have the Penzey’s sandwich sprinkle you can add that as well. Place the roast in the pan and brown it on both sides. It will take a few minutes to do each side.
Remove the roast and place on top of the onions. Keep the heat on the pan used to brown the roast. Add 1/4 to 1/3 of a cup of water and deglaze the pan. Use a spoon or spatula to get all the bits stuck to the bottom of the pan up. In a bowl mix the beef broth, tomato sauce,balsamic vinegar and the water used to deglaze the cooking pan. Mix well and pour over the roast. Set the crockpot to low and cook for 6 to 8 hours or until the meat is tender.
Remove the roast from the crockpot. The onion slices and carrots will have turned a bit brown from the balsamic vinegar and they will taste delicious. Remove them and then skim some of the fat off the top off the liquid that remains in the crockpot. Once removed pour the liquid out and use as a sauce to top your roast and veggies. It tastes great over cauliflower mashed faux-tatoes.
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