Balsamic and Onion Pot Roast

Recipe by

Ingredients

• 2-3 lb boneless chuck roast
• sea salt, to taste
• 1 tbsp onion powder
• 1 tbsp garlic powder
• black pepper, to taste
• 1 tbsp ghee
• 1/4 cup filtered water (to deglaze pan)
• 1 large onions, thickly sliced
• 1 cup beef broth
• 1/2 cup balsamic vinegar (reduced to 1/2 cup)
• 1/2 cup tomato, diced
• 4 cups Swiss chard or collard greens

Directions

• Rub meat well with salt, onion powder, garlic powder and black pepper.
• Heat heavy pan with small amount of oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.
• While roast browns, put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomatoes.
• Peel onions and cut into thick slices.
• When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.
• Place onions and greens in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over.
• Cook on low for 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.
• Remove meat from slow cooker and cover with foil to keep warm.
• Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer.
• Cook down liquid by about 1/3, and serve sauce with meat and onions.

Serving Size
6-10 servings

Posted To: Entree