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Healthy Tools and Tips

Slow Cooker Pot Roast with Balsamic Caramelized Onions

Slow Cooker Pot Roast with Balsamic Caramelized Onions

Ingredients

  • 3.5 lb boneless roast
  • 3 Tbsp favorite spice rub
  • 2 Tbsp butter
  • 1 cup beef stock, reduced to 1/2 cup
  • 1/2 cup balsalmic vinegar
  • 1/4 cup water or good red wine to deglaze your skillet
  • 4 large white onions, peeled and thickly sliced about 1/2 inch rings
  • 2 cup baby carrots
  • 1/2 cup 4 oz tomato paste
  • *3 sprigs fresh rosemary for garnish

Find it at Sunny Bridge!

  • Local roasts from Logan Family and Kananga Farms

Instructions

  1. Preheat a cast iron skillet over medium high heat and just prior to adding your seasoned roast add in the butter.
  2. Season the roast all over with your seasoning.
  3. Brown the roast on all sides in your cast iron skillet (cast iron skillets really are the only thing for true, delicious browning).
  4. 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 C.
  5. Remove from the heat and allow to cool while you slice the onions and deal with the browning roast.
  6. Place the sliced onions and carrots on the bottom of the slow cooker.
  7. Top with the seasoned, browned roast.
  8. Use 1/4 cup water or red wine to deglaze your skillet—because as we all know, that’s where some serious flavor and yumminess resides.
  9. Mix the 1/2 cup balsamic vinegar and 1/2 cup tomato paste with the cooled beef stock and deglazed pan drippings until well blended; pour over the roast
  10. Cover and cook over low for 6 to 8 hours (or 8 to 10 hours) depending upon your slow cooker’s settings.h