POT ROAST WITH BALSAMIC ONIONS
Delicious pot roast and onions in a savory sauce in the slow cooker.
Provided by Gina Izzy Shores
Categories 100+ Everyday Cooking Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Season roast with salt, pepper, and garlic powder.
- Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
- Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
- Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g
BALSAMIC POT ROAST WITH ONIONS AND MUSHROOMS
Make and share this Balsamic Pot Roast With Onions and Mushrooms recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If this has not been done already, tie the meat around its "waist" with cooking twine so it doesn't fall apart during cooking.
- Heat oven to 350°F Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes.
- Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside.
- Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil in a roasting pan or large Dutch oven over medium-high heat.
- Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.
- Reduce heat to medium, add the remaining oil, onions, cremini mushrooms, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes.
- Return the meat to the pot and add the porcini, strained broth, vinegar, and sugar. Over high heat, bring to a boil.
- Cover (with aluminum foil if using a roasting pan). Transfer to the oven and cook until the meat is very tender, about 2 1/2 to 3 hours.
- Transfer the meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove the vegetables and reserve.
- Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, and season to taste with salt and freshly ground pepper.
- To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.
Nutrition Facts : Calories 1396.6, Fat 103.6, SaturatedFat 37.9, Cholesterol 314, Sodium 6309.2, Carbohydrate 23.4, Fiber 3, Sugar 10.8, Protein 90.6
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