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!
Prep Time 10minutes
Cook Time 8hours
Total Time 8hours10minutes
Servings 8servings
Calories 509kcal
Ingredients
12 lbs beef chuck roast
1lbrusset potatoesquartered
1lbcarrotscut into 2-in cubes
1/2cupbalsamic vinegar
1cupbeef broth
1tablespoonDijon mustard
Salt and pepper to taste
6clovesgarlic
4sprigs fresh thyme
2sprigs fresh rosemary
1/4cupwhite whole wheat flour
1large onionthinly sliced
1tablespoonvegetable 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!