This Crock Pot Balsamic and Onion Pot Roast is incredibly tender with a rich flavor. This is comfort food at its finest.
Raise your hand if you’re sick!
Oh dear. It’s like…all of you, isn’t it.
Now, do me a favor if your hand is raised. Back away from the computer. Cover your mouth. Go wash your hands. Then find some Lysol and spray the heck out of your keyboard.
I’m going to go choke down some airborne, green tea with honey, and orange juice then wash my hands for 20 minutes because I REFUSE to get sick!
Family, friends, and coworkers are slowly being picked off by the cold and flu monster. I hear the sniffling turned congestion turned hacking cough turned bronchitis, and I DON’T WANT IT.
I’m walking around like someone being chased by the CIA right now. Is that a cough I heard behind me? Better walk faster. Is that a discarded tissue on the table? Better get my HazMat suit. Is my throat scratchy? Is that a hint of soreness I feel? Better down a couple more vitamins.
The only logical thing for me to do is lock myself in the house and live on this crockpot roast until flu season is over.
I wouldn’t even be sad about it. I’ve got a season of Parenthood to catch up on, laundry to fold, and enough butter and sugar to make at a least 4 batches of chocolate chip cookies.
And I could totally eat this roast for a month straight. It’s suuuper tender, savory, and just a tad tangy. It’s rich enough for a special occasion (we had this for our Christmas Eve meal), but simple enough to make for a weeknight supper. The roast goes great with potatoes, but leftovers also make a delicious sandwich–especially piled high with those balsamic soaked onions!
And—BONUS!—it makes your house smell amazing! Not anything like cough drops and hot taddies.
There’s more than one way to stay healthy this year. And I’m choosing the pot roast and hibernation plan.
*Note: This recipe was updated 10/10/17. I now add carrots and parsnips to the roast and made this even easier to make.
- 2 large onions, cut in thick slices
- 4 large carrots, cut into 3 inch pieces
- 1 parsnip, cut into 1 inch pieces
- 2-3 lb. pot roast
- 2 Tablespoons steak rub (I used McCormick's Montreal)
- 2 Tablespoons olive oil
- 1 1/4 cup beef stock
- 1/2 cup balsamic vinegar
- 1/2 cup tomato sauce
For the gravy
- Leftover broth from crockpot
- 1 Tablespoon cornstarch dissolved in 2 Tablespoons water
- Place the onions, carrots, and parsnips in the bottom of the slow cooker. Season with salt and pepper.
- Rub steak seasoning into both sides of the roast.
- Heat oil in a heavy bottomed pan over medium heat. Once oil is hot, add roast and brown for 4-5 minutes on each side. Remove the roast and put it in the slow cooker on top of the vegetables. Pour 1/4 cup of the beef broth into the pan and use a spatula to scrape up all the brown bits. Pour the broth and bits into the slow cooker.
- Whisk together the remaining beef broth, balsamic vinegar, and tomato sauce and pour it over the beef in the crock pot.
- Cook on low for 6-8 hours or until beef is fall apart tender.
- Remove roast to a plate and cover with foil to keep warm. Serve the beef as is or use the following steps to make a gravy.
- For the gravy, place 2 cups of the sauce mixture in the crockpot in a small saucepan over medium high heat. Add dissolved cornstarch and bring to a boil. Once boiling, reduce heat to medium and allow sauce to cook, stirring occasionally, until thickened. Serve gravy over meat and onions.
Amount Per Serving: Calories: 834Total Fat: 43gSaturated Fat: 17gCholesterol: 265mgSodium: 488mgFiber: 4gSugar: 10gProtein: 89g