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Week of 2/25/2013
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Balsamic Pot Roast
This is a great way of doing pot roast in the slow cooker.

3 to 4 lbs. boneless chuck roast
1 to 2 Tbsp. steak rub
1 tsp. freshly ground black pepper
1 Tbsp. olive oil
1/4 cup water
2 to 3 large onions, peeled and thickly sliced
1 cup beef stock
1/2 cup balsamic vinegar
1/2 cup tomato sauce


Trim fat from roast, and cut if necessary to fit into slow cooker. Rub meat well with steak seasoning and black pepper. Brown roast in olive oil on both sides.

Meanwhile, bring beef stock to a boil in a saucepan and cook until reduced to 1/2 cup, mix in balsamic vinegar and tomato sauce. Deglaze pan from browning roast with
1/4 cup water and add to beef stock mixture.

Place onions in bottom of slow cooker. Place meat on top of onions and pour beef stock mixture over. Cook on low for 6 to 8 hours, until beef is tender.

Remove meat from slow cooker and cover with foil to keep warm. Transfer liquid to a small saucepan and remove as much fat as you can with a skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.


Recipe Type - Dinner, Meat,