Slow Cooker Pot Roast with Balsamic Caramelized Onions
Balsamic Vinegar and Onions make this post roast, sweet, tangy, savory and a must not miss slow cooker dish inspired by and moderately adapted from Kaylyn's Kitchen
Print Recipe
Ingredients
- 3.5 lb boneless roast
- 3 Tbsp favorite spice rub
- 2 Tbsp butter real butter, please
- 1 C beef stock reduced to 1/2 C
- 1/2 C 4 oz balsalmic vinegar
- 1/4 C water or good red wine to deglaze your skillet
- 4 Large white onions peeled and thickly sliced about 1/2 inch rings
- 2 C baby carrots
- 1/2 C 4 oz tomato paste
- *3 sprigs fresh rosemary for garnish
Instructions
- Preheat a cast iron skillet over medium high heat and just prior to adding your seasoned roast, add in the butter
- Season the roast all over with your seasoning
- Brown the roast on all sides in your cast iron skillet (cast iron skillets really are the only thing for true, delicious browning - says this southern girl)
- While the roast is browning, bring the beef stock to a boil, once the beef stock has boiled - lower the heat a tad and allow it to reduce to 1/2 C.
- Remove from the heat and allow to cool while you slice the onions and deal with the browning roast.
- Place the sliced onions and carrots on the bottom of the slow cooker
- Top with the seasoned, browned roast
- Use 1/4 C Water or Red Wine to deglaze your skillet - because as we all know, that's where some serious flavor and yumminess resides...
- Mix the 1/2 C balsamic vinegar and 1/2 C tomato paste with the cooled beef stock and deglazed pan drippings until well blended, pour over the roast
- Cover and cook over low for 6 to 8 hours (or 8 to 10 hours) depending upon your slow cooker's settings.
Notes
Serve with fresh rosemary and a green salad for a healthy, filling and memorable meal.