We love to cook together, when we have the time! This week’s blog post is dedicated to one of our favorite recipes, the Balsamic Onion Pot Roast!
I married a meat man, and even though I don’t eat much red meat, I love cooking it for him! One of his most requested fall meals is my balsamic onion pot roast. Typically, you use carrots and potatoes, however you’ll be surprised to find that you don’t even miss them!! Enjoy 🙂
1 roast (Chuck, Round, Rump, whatever’s your favorite)
2-3 onions (We like sweet vidalias when they are in season!)
1/2 cup of balsamic vinegar
1 tbs of coconut oil (you can use Evoo, but those who know me, know I love this product so much and use it for everything!)
1/4 cup of fresh rosemary (More if you LOVE it like we do!!)
1 tbs fresh sage
2 cups water
1 packet of savory pot roast (any brand)
2 tbs soy sauce
1/2 cup of red wine
Salt & Pepper for meat seasoning
First, you need to season your meat. Meat needs salt to tenderize, so don’t be stingy! Add half of your Rosemary, and all of the sage. You can allow it to sit in the fridge for a few hours prior to cooking or just go for it!
Using a large Dutch oven over medium heat, add the Coconut oil. Once melted, make sure to coat the bottom of your pan and then add your seasoned meat. You’ll want to brown all sides, which typically takes about 3-5 minutes on each side. We like ours super brown and yummy so I leave it for the full 5 minutes or more if needed. It’ll look something like this when done. Now, you can put it aside on a clean cutting board or plate to cool.
While your roast browns put 2 cups water in saucepan along with your packet of Savory Pot Roast seasoning, bring to a boil and cook until reduced to 1 cup. Let cool slightly and mix in your balsamic vinegar and soy, put aside. Deglaze pan with Red wine (or water if you don’t have this on hand). This is what your deglaze pan will look like.
Take out your Red Wine deglazing liquid and put to the side. Peel onions and cut into thick slices. Add to your Dutch Oven pan, and cook until slightly translucent. Add your deglazing liquid on top of the onions, and toss slightly. They will look something like what you see below. I also added a tad more rosemary because it’s yummy 🙂
Make a pocket in the middle of your onions for your roast, and place it in the pan. Add your Pot Roast liquid, and simmer on the oven for 5-7 minutes, then cover and place in the oven. You’ll want to leave it at 275 for an hour, and then bring it down to 250 for 2 hours. It’ll look something like this when you put it into the oven.
Once cooked, remove meat & onions from the pan and cover with foil to keep warm. Drain liquid awesomeness. Cook down liquid by about 1/3, and serve sauce with meat and onions and mashed potatoes if you’d prefer.
Doesn’t this look amazing? Well, it is! Enjoy and leave comments, we love to hear your feedback!!!