But then I was playing around on Pinterest and the veggies in the picture caught my attention. Plus with the BOY being so supportive these last few months of marathon training, I thought it’d be fun to make him some meat.
And.. I didn’t have to work too hard because the crockpot cooked the meat until it was soft and pull apart tender while the BOY and I cleaned closets and found fall clothes on Sunday afternoon.
Which makes this the perfect start of fall meal. The BOY loved his meat and I was a HUGE fan of the flavorful veggies.
This dish reheats with even more flavor, so save some for leftovers! We had our first big flakes of snow arrive in Chicago today. Thankfully, they didn’t stick, but the cold weather to come makes hearty leftovers even more exciting!
*Total Bummer that my photos didn’t turn out too well. I blame the steam and the BOY’s fast moving hands carrying his plate. Check out A Southern Fairy Tale for some beautiful roast photos.
Slow Cooker Pot Roast with
Balsamic Caramelized Onions
Ingredients
3.5 lb boneless roast
3 Tbsp favorite spice rub (the BOY chose Cavender’s Greek Seasoning)
2 Tbsp butter
1/4 cups water or good red wine to deglaze your skillet
4 Large white onions, peeled and thickly sliced about 1/2 inch rings
2 cups baby carrots
1 cup beef stock, reduced to 1/2 C
1/2 cup (4 oz) balsalmic vinegar
*3 sprigs fresh rosemary for garnish
1/2 C (4 oz) tomato paste
Instructions
Season the roast all over with your seasoning.
Preheat a cast iron skillet over medium high heat and just prior to adding your seasoned roast, add in the butter
Brown the roast on all sides in your cast iron skillet.
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 1/2 cup. 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 1/4 cup Water or Red Wine to deglaze your skillet. Mix the balsamic vinegar and tomato paste with the cooled beef stock and deglazed pan drippings until well blended, pour over the roast.
Cover and cook over low per crockpot instructions.
YUM! Making this this weekend…. I bet it would be perfectly cooked during the time I am volunteering at MCM. Bravo!
Yes…let me know what you think of it! I don’t often cook red meat so I don’t have much to compare but the flavor is AWESOME!
That looks delicious – apparently I make a mean pot roast cause there’s never any left- I make a tomato & thyme based broth, but otherwise pretty similar. Maybe you or your mom could help me with this one though- my hubby’s been askin for brisket which I have never made well- got any fool proof brisket recipes to share? BTW – i always luv your photos!
Thanks Clara!
I am not the one to ask about brisket however, my parents have it down to a science. Definitely ask my mom about it (and they will def share some leftovers next time they make it)!
Love the idea of adding thyme!
I should probably make a pot roast for MY boy! He would love it. This sounds a little fancier/updated than the one he had growing up! 🙂
It tastes super fancy! Hope he enjoys!
This would be the perfect cozy weekend meal! Like Emily’s hubs, my boy would love it, too 🙂
Maybe I should retitle it…a meal made for the men : )
I am not a big roast eater but I could eat every last one of those onions! YUM!! Gotta love the crock pot!!
I was thinking this would be good if I were having people over and serving it with something like chicken. It tastes very gourmet. Thank you crockpot!!!