Balsamic Pot Roast with Caramelized Onions + Potatoes

• Gluten free

• Meat

  • 2 lbs Beef chuck, roast

• Produce

  • 1 lb Carrots
  • 6 cloves Garlic
  • 1 Onion
  • 1 lb Potatoes
  • 2 sprigs Rosemary
  • 3 sprigs Thyme

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 lbs beef chuck roast
• 1 lb potatoes
• 1 lb carrots
• 1 onion
• 6 cloves garlic
• 1/2 cup balsamic vinegar
• 1 cup beef broth
• 2 sprigs rosemary
• 3 sprigs thyme
• Salt and pepper to taste
• 1 tablespoon oil
• 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

Directions

• 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