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Balsamic and Onion Pot Roast


  • 3-4 lb. boneless chuck roast I tend to lean towards a rump roast but any cut I've used has been wonderful
  • 1-2 tbsp steak seasoning use less if your roast is under 3 pounds
  • 1-2 T olive oil
  • 1/4 cup water
  • 2-3 large onions thickly sliced
  • 1 cup beef stock or broth
  • 1/2 cup balsamic vinegar
  • 1 can 14.5 oz fire-roasted tomatoes (puree the contents in the food processor)


  • Begin by trimming as much visible fat as you can from the roast.
  • Rub meat well with steak seasoning.
  • Heat a Dutch oven or heavy pan with the olive oil on medium-high and brown roast well on all sides. This will take a few minutes but be patient and don't skip this 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.
  • Mix in balsamic vinegar and pureed tomatoes.
  • Place onion slices in the bottom of the crockpot. Place browned roast on top of onion slices.
  • This is another step not to skip. Deglaze the pan you browned the roast in with 1/4 cup water and then add to tomato-balsamic sauce mixture.
  • Pour the sauce mixture over the roast and onions.
  • Cook on low for cook 6-8 hours, until beef is tender. If desired, you can turn the roast over a couple of times during the cooking time but it is not necessary. I do it if I am home but otherwise I don't.
  • About 30 minutes before the roast is finished, you can opt to thicken the juices in the crockpot by removing about 1/2 - 1 cup of the juices and thicken with a tablespoon of cornstarch. Whisk well to remove any lumps. Pour back into crockpot, give a stir and let thicken for about 30 more minutes. Serve with the sauce and onions over the roast.
  • If you opt to not thicken the juices, you can serve the roast as is with the juices and onions in the crockpot drizzled over the roast.
  • When making this roast, I'll serve it with Mashed Potatoes and roasted vegetables.