Onion Balsamic Pot Roast… Code name DELICIOUS

27 05 2012

My mother use to make this sweet savoury pot roast when I was a child. I wanted something that replicated that recipe without the use of Lipton’s Onion Soup mix and sugar. Seriously neither of those two things are primal, and it is a shame to de-paleo a decent piece of meat.

Speaking of meat, this doesn’t require a good cut-o-beef. I used a 2 lbs beef chuck (forward end over the shoulder), but the round (the back side of the cow) or brisket would also work. Don’t use some fabulous tenderloin or sirloin for this or you’ll upset the meat gods. The balsamic will break down the chewy fibres of the meat, as well as sweeten it slightly with the onions. This pot roast is a tangy good time!

So this recipe is an amalgamation of my mom’s recipe, and a crock pot pot roast recipe. Feel free to use your crock pot for this as long as you promise to brown your meat first so you seal in all the meaty goodness.

Onion Balsamic Pot Roast

2 lbs of beef, cut is up to you
1 large sweet onion, cut in strips

8 ounces of tomatoe sauce
1/2 cup of balsamic vinegar
1/2 cup of water
2 tbsp white wine OR white wine vinegar

2 tbsp of coconut oil or FOC

Seasonings: smoked paprika, garlic powder, black pepper

So I did this in a dutch oven on the stove, but you could easily do this in a crock pot. Throw in your coconut oil-fat of choice. Get out your meat and rub the meat with above spices. Wait until fat is hot and then sear each side of the meat. about 3 to 4 minutes per side, until completely browned. Take out of pot.

Whatever vessel you are using to cook this in, layer the cut up onions at the bottom of the pan. Add the meat sitting on top of onions like so.

Mix the water, vinegars, and tomatoe sauce together and pour over the beef and onions. If you are using the same pot as you used to brown, then make sure all those browned flavoured bits at the bottom of the pan get worked in.

Either set your crock to low, or pop the lid onto your dutch oven on medium stovetop for 6 to 8 hours, flipping the roast once if you can. Take roast out, and boil down the liquid to use as a gravy OR add a tablespoon of potato starch if you need/want to thicken it up. SO SO DELICIOUS
We served ours with some mashed curried butternut squash.





One response

3 01 2014
Pot Roast: An Oldie but a Goodie | Antics of a Museum Girl

[…] knew I needed an easy ready-when-I-got-home meal. I love this balsamic onion pot roast recipe, so much so I am re-posting it for all those who may have missed it the first time. Am I a […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: