Tuesday, March 6, 2012

Balsamic Pot Roast

We had a good laugh a couple of months ago while watching a morning show.  A chef was making a roast and "stuffed" the roast.  The audience was in awe of "stuffing" a roast. 
We looked at each other and shook our heads. 
At the same time we asked how do they cook their roast? 

As a little girl I remember pulling up a chair to the counter and watched Mama Jeanne cooking Sunday roast.  She would make holes in the meat and stuff the hole with chopped onion and garlic. 
I asked her why she did that?
Her answer was very simple.
 To make sure every bite is tasty.

Balsamic Pot Roast with Onion & Carrot

3-4 pound boneless chuck roast
3 garlic clove minced
Cajun Seasoning
Onion Powder
Garlic Powder
1-2 T olive oil

1/4 cup water to deglaze pan
3 large onions thickly sliced

2 cup carrot sliced
1 cup beef stock, reduced to 1/2 cup
1/3 cup balsamic vinegar
1/2 cup tomato sauce
Rub roast well with seasoning, onion powder, garlic powder and stuff with garlic. In a cast iron skillet or heavy pan heat olive oil and brown roast well on all sides. 
This step will take a few minutes, but will give you a wonderful taste to your finished roast.  Remove roast.
Deglaze skillet with 1/4 cup water.
 Boil stock and cook until it is reduced to 1/2 cup, cook slightly.  Mix together vinegar and tomato sauce in deglazed skillet and add to stock.
Place onion slices and carrots in crock pot.  Place the roast on top of  the veggies and pour stock mixture over roast.
Cook on low for 6-8 hours, until beef is tender.
You do not need to add more liquid.  Gravy will form while cooking.
Serve over mashed potatoes.

The roast is so tender it will pull apart.

My family really likes this recipe as leftovers.
Serve on top of french fries and cover with shredded cheddar cheese.
"I am not a glutton -
I am an explorer of food"
~Erma Bombeck

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