Balsamic Pot Roast with Onions and Carrots
|September 13, 2012||Filled under Recipes: Beef, Recipes: Crockpot Cooking||
I’ve got a lot of irons in the fire right now. It may just be the start of the school semester but I’ve got a busy one this time around. With only 3 semesters left until graduation most of my classes are now nutrition based. There’s lots of work and multiple projects scheduled. 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.
Summary: A few minutes of prep time and you can come home from work to this delicious pot roast with balsamic gravy, 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.
TIPS: Don’t have time to brown the meat? Start by placing the carrots and onions into the bottom of the crockpot. Add the roast to the top of the pile. In a bowl mix the beef broth, tomato sauce and basalmic vinegar and then pour over the top of the roast. Cook as directed.
Diet tags: Reduced carbohydrate, High protein
This post shared with: Real Food Wednesday,