Full-Flavored Pot Roast
- One 2- to 3-lb. boneless chuck roast
- 2 tsp. kosher salt
- Olive oil
- 2 tsp. cumin
- 1/4 cup balsamic vinegar
- 1 medium onion, coarsely chopped
- 4 cloves garlic, crushed
- 1 tsp. black pepper
- 1 bay leaf
Adapted from ehow.com
The fried bacon and onion flavor starts this pot roast off right.
The balsamic vinegar adds more flavor and tenderizes the roast.
Rub a 3- to 5-lb. beef roast with finely minced garlic and seasoning salt and set it aside.
In a large, oven-safe heavy pot fry 4 to 6 slices of bacon that are cut into quarters, along with 1 cup of chopped onions.
Remove the bacon and onions from the pot when the bacon is approximately 2/3 done and set them aside.
Return the roast to the pot and brown it on all sides in the bacon fat.
Lift up the roast, lay the bacon and onions under it, and add approximately 10 oz. each of balsamic vinegar and canned beef broth.
Cover the pot tightly and cook in an oven preheated to 225 degrees Fahrenheit for 8 to 10 hours.
Set the slow cooker for 10 hours and enjoy the aroma all day long.