During the winter months a lot of meals include roasts-and this is one of my favorite recipes for pot roast. Stay tuned for my next recipe to find out what to do with the leftovers!
Ingredients:
3-4 pound boneless chuck roast
2 Tbsp Steak Rub (I used Montreal Steak)
2 Tbsp olive oil
2 large onions, sliced thickly
1 cup beef stock, reduced to 1/2 cup
1/2 cup balsamic vinegar
1/2 cup tomato sauce
Directions:
Trim as much fat as you can from the roast. Rub meat well with steak seasoning. Heat a heavy pan with small amount of olive oil and brown roast well on both sides.
While the roast browns, place the beef stock in a saucepan, bring to a boil and cook until reduced to 1/2 cup. Let cool slightly, then mix in balsamic vinegar and tomato sauce.
Deglaze the pan you browned the roast in with 1/4 cup water and add to sauce mixture.
Peel onions and cut into thick slices. Place onions in bottom of Crockpot. Place roast on top of the onions and pour beef stock sauce over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.
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.
Recipe slightly adapted from Kalyn's Kitchen
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