Recipes that are all gluten & dairy free

Balsamic and Onion Pot Roast


Recipe by

  • 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
  • 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


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