Tuesday, May 28, 2013

Balsamic Glazed Pot Roast

Do you ever have those moments when you look at your kids and think, "they just grew up so much!"  Recently, I was looking through some photos on the computer and couldn't believe how huge my 3 girls seemed.  It happened right in front of my face!  Since my next recipe doesn't have any photos (I bet you can close your eyes and picture a pot roast), here are the ones that made me think my girls are changing again and growing up too fast:

Big lost her first two baby teeth!

Who is this big sister??
I know she's still really little but she's changing so much so fast.
Everything here makes me smile - crazy hair, their own accessories, baby girl's expression
And, on to the food.  I love a good pot roast - slow cooked vegetables, tender beef . . . I could probably make it once a week.  These days it's a good meal to put together before my running to swim lessons, gymnastics, and Target begins.  Then, my house smells awesome and I can spend nap time actually napping (or sitting still).

My favorite way to make pot roast has been with  Lipton Onion soup mix but I'm trying to be more aware of the msg and other nasty stuff that I've been feeding my family (more in another post) so I tried this version with broth, tomato sauce, and vinegar.  It was delicious and easy.  I didn't always brown my roast before putting it in the crockpot but I really like how it turns out - worth the extra few minutes.

Balsamic Glazed Pot Roast

3 lb chuck roast
1 onion
2 russet potatoes
some carrots
1 cup beef stock or broth
1/2 cup tomato sauce
1/2 cup balsamic vinegar
salt, pepper, garlic powder, other spices

Sprinkle the meat with whatever seasonings you want.  Heat a pan over medium high heat and add a little olive oil.  Add the roast and brown it on all sides.  It'll take a few minutes - don't turn it too soon.  You want a nice dark crust on all sides of the roast.

While you're doing this, slice the onion into thick rings, peel the potatoes and slice them into quarters.  Put the onions on the bottom of the crockpot and then put the potatoes and carrots in a layer on top.

Remove the roast from the pan and put it on the potatoes and carrots.  Deglaze the pan with the beef broth and let it cook until it's reduced by half.  Stir in the tomato sauce and balsamic.  Pour the glaze over the roast.  Cook on low for 6-8 hours.


  1. Cute pictures!! I've using the crock pot also on school days so I don't have to think about dinner. Much harder to find new veggie slow cooker recipes.

  2. OMG I love pot roast. Joy of Cooking recommends serving with potato pancakes--sublime. Or use that Neue Galerie recipe for potatoes rosti (not that YOU need any recommendations)

  3. You're the one who got me started on crock pot cooking. And I swear, you have the prettiest children.

  4. aww.. i love the last picture of the 3 girls! Can't wait to see them this summer :)

  5. Great photos! Love the one of all 3 especially! And yes, I do have those moments, in fact this week, when I look at my kids and wonder "where did the time go, and how is one the mother of 3 kids who are growing so fast?" This crock pot roast beef is also going to be tried, likely this week. Do you think there's a way to take the tomato out so I can make it for family dinner? I can't think of a substitute. Probably not.

  6. What about sweet potato purée instead of the tomato sauce? And then maybe upping the acid a little? (More vinegar?)