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

From A Southern Fairy Tale

 

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.