Balsamic Pot Roast with Caramelized Onions + Potatoes
Balsamic vinegar, caramelized onions, and plenty of other veggies make this tender pot roast unbelievably flavorful and the ultimate easiest weeknight winter dinner!
Servings 8 servings
Calories 509kcal
Ingredients
- 1 2 lbs beef chuck roast
- 1 lb russet potatoes quartered
- 1 lb carrots cut into 2-in cubes
- 1/2 cup balsamic vinegar
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 6 cloves garlic
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/4 cup white whole wheat flour
- 1 large onion thinly sliced
- 1 tablespoon vegetable oil
Instructions
- Place chuck roast, potatoes, and carrots in a 4-qt slow cooker. In a small bowl, whisk vinegar, broth, Dijon, and salt and pepper to taste. Pour over beef roast and arrange garlic cloves, thyme, and rosemary on top.
- Cook pot roast on low 7-8 hours until beef is fall-apart tender and vegetables are tender. Remove 1 cup liquid and whisk flour into liquid. Return all to crockpot and keep warm.
- In a medium skillet over medium heat, caramelize onion in vegetable oil, stirring occasionally until onions are a deep golden brown. Spoon over pot roast and serve pot roast warm. Enjoy!
Nutrition
Calories: 509kcal | Carbohydrates: 17.3g | Protein: 32.1g | Fat: 33.6g | Saturated Fat: 13g | Polyunsaturated Fat: 20.6g | Cholesterol: 117mg | Sodium: 234mg | Fiber: 3.3g | Sugar: 4.4g