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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Balsamic & Onion Pot Roast Recipe

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This recipe for Balsamic & Onion Pot Roast is from From One Kitchen to Another 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lbs. roast, fat and bones removed (or a prime piece from local butcher)
Season Salt
Onion Powder
Garlic Powder
Black Pepper
1/4 c. water to deglaze pan
2-3 large onions, peeled and quartered
1 c. beef stock
1/2 c. balsamic vinegar
1/2 c. tomato sauce
1-2 tbsp. oil
Directions:
Directions:
Rub meat well with seasons, after puncturing the meat all over with knife tip or meat tenderizer. If meat is too thick, slice lengthwise or cut slices through with scissors. Heat oil in large, heavy pan or Dutch Oven and brown meat well on both sides. This will take awhile; don’t rush the browning step. While roast is browning, put 1 c. beef stock in saucepan, bring to boil and cook until reduced to 1/2 c., then let cool slightly and mix in balsamic vinegar and tomato sauce. When meat is browned, remove meat and deglaze pan with 1/4-1/2 c. water. Then, add onions to Dutch Oven, then meat, and pour stock reduction mixture over the top. Cover and cook on low 3-4 hours, until beef is tender and falls apart when pulled with a fork. The sauce will be much reduced.

 

 

 

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