"I found this recipe on Pinterest. The original came from HERE and she adapted it from HERE. I did not change anything. The roast fell apart, which is awesome, but not awesome for a pretty photo of it. It had a very unique taste and I would make it again. I added carrots so I would not have to prepare a separate vegetable, and they were yummy as well."
3-4 pound boneless chuck roast
Seasoning Salt
Seasoning Salt
Onion Powder
Garlic Powderblack pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce
DIRECTIONS:
Rub meat well with seasoning salt, onion powder,
garlic powder and black pepper. Heat heavy pan with small amount of
olive oil and brown roast well on both sides. This will take a few
minutes; don't rush the browning step.
While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.
While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.
When the meat is brown on all sides, remove the
meat and then deglaze pan with 1/4 cup water. Add the pan drippings to
sauce mixture.
Place onions in bottom of slow cooker. Put meat on top of onions and
pour beef stock mixture over. Cook on low for 6-8 hours, until beef is
tender. The meat might be partly submerged in liquid after this much
time.
Remove meat from slow cooker 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.
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