Crockpot Pot Roast with Balsamic Onions
(from SallyV’s recipe box)
I’ve made many pot roasts, but this one really got the raves from my husband. I served it with roasted vegetables.
Source: Kalyn's Kitchen Web Site
Prep time: 20 minutes
Cook time: 480 minutes
Serves 6 people
Categories: Crockpot
Ingredients
- 3 pound roast
- 1-2 T steak rub
- Black pepper to taste
- 1-2 T olive oil
- 1/4 C. water for deglazing
- 2-3 large onions
- 1 C. beef stock, reduced
- 1/2 C. balsamic vinegar
- 1/2 C. tomato sauce
Directions
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Rub meat with steak seasoning and black pepper; brown well on both sides. After browning, deglaze pan with 1/4 cup water and add to sauce mixture.
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While roast browns put 1 C. beef stock in saucepan, bring to a boil and cook until reduced to 1/2 C., then let cool slightly and mix in balsamic vinegar and tomato sauce. Add deglazing water. Cut onions into thick slices.
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Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Cook on low 6-8 hours, until beef is tender.
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Remove meat from Crockpot and cover with foil to keep warm. Drain liquid from Crockpot 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.