This dish immediately caught my eye on Pinterest because I thought my babe would probably love it because a.) it was meat and b.) he likes both balsamic and onions. So I made it this past weekend for Sunday night dinner and thankfully, he did enjoy it and so did I!
The "sauce" was definitely a bit more liquidy (even after reducing it) than other pot roasts but we didn't mind it. I suppose you could thicken it up a bit with a roux if you wanted to or sop that delicious sauce up with some mashed potatoes or egg noodles. We were eating paleo so we didn't do that.
Oh, that's the other great thing about this - it is paleo approved! :)
Balsamic and Onion Pot Roast (in crock pot)
2 or 3 large sweet onions
3 to 4 pound boneless chuck roast
Onion powder, garlic powder, salt, and pepper (or whatever seasonings you wish to use)
1 to 2 tablespoons of olive oil
1 1/4 cup beef broth, divided
1/2 cup good quality balsamic vinegar
1/2 cup tomato sauce
1. Peel and thickly slice the onions. Place on the bottom of crock pot.
2. Rub the meat with your seasonings. Heat the olive oil in a heavy pan and, when hot, brown both sides of the roast. Remove and place on top of the onions. Deglaze the pan with 1/4 cup beef broth (or maybe even wine?!). Set aside.
3. In a small saucepan, bring the remaining 1 cup of beef broth to a boil and cook until reduced to 1/2 cup. Stir in the deglazing drippings, balsamic, and tomato sauce. Pour this over the onions and roast.
4. Cook on low 6 to 8 hours, or until the roast is tender.
5. Remove the roast and onions and cover with foil to keep warm. Drain the sauce from the crock pot and skim any fat. Place in small saucepan and reduce by 1/3. Serve over meat and onions.