Balsamic and Onion Pot Roast

By cook_kjacook_kja

Ingredients

• 3-4 lb boneless chuck roast
• Seasoning salt
• Onion Powder
• Garlic Powder
• Black pepper to taste
• 1-2 Tbsp EVOO
• 1/4 C water to deglaze pan
• 2-3 lg onions, peeled and thickly sliced
• 1 c beef stock, reduced to 1/2 c (or use a can of beef broth and reduce)
• 1/2 c balsamic vinegar
• 1/2 c tomato sauce

Preparation

Step 1

Rub meat well with seasoning salt, onion powder, garlic powder, and black pepper. Heat a heavy pan with small amount of EVOO 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 a saucepan, bring to a boil and cook until reduced to 1/2 cup, then let it cool slightly and mix in balsamic vinegar, and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

Place onions in bottom of slow cooker. Put meat on top of onions and pour beef 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 and onions fron the slow cooker and cover with foil to keep warm. Drain liquid from slow cooker and remove as much of the fat as you can with a fat separator or skimmer. Cook down liquid by about 1/3, and serve with meat and onions.