Tonight I tried a new recipe for pot roast. It was delicious, super easy, and made quite a bit so we will be able to eat it for leftovers. Everyone in the house liked it too! (Even the little boys!) I served this with Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pinenuts.
Balsamic Onion Pot Roast
Recipe adapted from www.shecookshecleans.net
3 lb. chuck beef roast
sea salt/pepper to taste
1 strip bacon, crumbled
1 yellow onion, thinly sliced
1 shallot, thinly sliced
5 garlic cloves, minced
1/2 c. balsamic vinegar
3 Tbsp. tomato paste
4 c. beef broth
In a large crock pot, combine all ingredients except the beef roast. Stir well to combine. Add roast and turn crock pot on to low. Cook for 8-10 hours until beef is tender (can be cut with a fork). About 20 minutes before serving, remove 2 c. of the cooking liquid. Skim as much fat off the top as possible and place liquid in a small pot. Bring to a boil and simmer 10-15 minutes to reduce to a thicker consistency. Serve roast with reduced sauce.
Husband Rating: 9 out of 10 (when served with the Roasted Cauliflower with Red Pepper, Green Olives, and Pinenuts.)
Food for Thought: This would be an easy meal to prepare ahead of time and toss in the freezer. Simply combine all the ingredients and store in a freezer bag. Thaw in the fridge the night before cooking.