|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|
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
2 russet potatoes
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.