I don’t know if any meal or smell can transport me to childhood as quickly as Pot Roast made in a slow cooker..
It’s just one of those meals – the ones where the mere whiff of it sends my memory tumbling and twirling and sets my senses afire.
The scent of savory roast, sweet onions, tender baby carrots and earthly potatoes are one of the scents that define my childhood and are the true definition of comfort food for me.
Unfortunately I’m not a child anymore, and Nathan and I are trying to eat healthier – which means more veggies, more lean meat and a lot less carbs!
When I saw this Balsamic and Onion Pot Roast recipe on Kaylyn’s Kitchen – I immediately printed it out and flew to the store to buy the roast.
I made a few adjustments to her recipe – which she made as part of the Phase One of the SB Diet – so if you’re SB-ing it… go check her recipe out!
I really think that the onions are one of the keys to this pot roast
I used sweet white onions which I think pair beautifully with the rich beef stock and the slight tang of the balsamic vinegar.
Nathan and I have decided that this might be the best pot roast we’ve ever had and that’s saying a mouthful.
This recipe is so simple and delicious.
Beef Stock, Balsamic Vinegar, a bit of tomato paste, good quality lightly marbled roast, onions and baby carrots…
This is one of the healthiest, lightest, most melt in your mouth delicious pot roasts that I’ve ever had
Sweet, Savory, Juicy, Tangy and absolutely Melt In Your Mouth Delicious
This post roast is perfect for a cool fall day, a busy sports filled day or just because you enjoy walking into a house that smells like a little bit of heaven.
- 3.5 lb boneless roast
- 3 Tbsp favorite spice rub
- 2 Tbsp butter (real butter, please)
- 1 C beef stock, reduced to ½ C
- ½ C (4 oz) balsalmic vinegar
- ¼ C water or good red wine to deglaze your skillet
- 4 Large white onions, peeled and thickly sliced about ½ inch rings
- 2 C baby carrots
- ½ C (4 oz) tomato paste
- *3 sprigs fresh rosemary for garnish
- 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 ½ 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 ¼ 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 ½ C balsamic vinegar and ½ 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.