Balsamic Pot Roast Crock Pot Food

SLOW COOKER BALSAMIC POT ROAST

Steps:

• In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
• Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
• Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
• Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.

BALSAMIC POT ROAST (CROCK POT)

Steps:

• In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
• Scatter the onion, carrots and garlic around the beef.
• In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
• Pour the tomatoes on top.
• Season with pepper.
• Cover the slow cooker, and cook on low for 8 hours.
• When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
• Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

CROCK POT BALSAMIC ROAST (PALEO)

Steps:

• Mix dry spices and season all sides of the roast generously. (The amounts of each spice in the rub are a general measure, adjust to your tastes).
• Heat coconut oil in a large pan over medium-high heat.
• Once it's warm, sear each side of your roast for 3-4 minutes or until browned.
• Place your sliced onions in the bottom of your crock pot and put your seared meat on top of the onions.
• Combine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock pot.
• Add your water and white wine to your pan and de-glaze it.
• Pour this mixture in your crock pot as well.
• Place the lid on, set to low and cook for 6-8 hours.

BALSAMIC POT ROAST WITH RED WINE GRAVY

Steps:

• Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
• Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
• Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
• In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
• Cook on low for 6-8 hours.
• Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
• In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
• Deglaze the pan with your red wine. Make sure you continuously whisk!
• Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
• Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!