Nutritional Wisdom with Carly Pollack

Balsamic and Onion Pot Roast

Balsamic and Onion Pot Roast Balsamic and Onion Pot Roast

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 the pan)
2 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

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.

6-10 Servings