Balsamic Pot Roast with Pearl Onions
Compliments of Nugget Markets
Let your slow cooker do the work on this delicious pot roast flavored with balsamic vinegar and pearl onions. Perfect heart meal for cool Autumn and Winter nights.
Ingredients
- 1 grass-fed chuck roast (4–5 pounds)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon olive oil
- 4 cups beef broth
- ½ cup balsamic vinegar
- 1 cup pearl onions, peeled
- 4 cloves garlic, peeled
- 4 red potatoes, halved
- 1 sprig thyme
Preparation
Season chuck roast with salt and pepper. Add oil to a large sauté pan over medium-high heat, and brown roast on both sides. Place roast and all remaining ingredients into a Crock-Pot or slow cooker. Set to low and cook for 6–8 hours.
When roast has finished cooking, remove from slow cooker and place on a serving tray, topped with the potatoes and onions. Tent with foil to keep meat warm and prevent it from drying out.
Strain the cooking liquid into a sauce pot and reduce by about half until it is just beginning to thicken. Be sure to taste the sauce while it is reducing to make sure that it is not becoming too salty. Skim off any fat that rises to the top. Pour finished sauce over the pot roast and vegetables before serving.
