Balsamic Pot Roast with Onions
3-4 lb. boneless chuck roast 1-2 Tbl. steak rub (I used McCormick Grill Mates Montreal Steak) black pepper to taste (I will leave this out next time. The steak seasoning was enough.) 1-2 Tbl. olive oil 1/4 cup water 2-3 large onions, cut into thick rings. 1 cup beef stock that you then cook down to 1/2 cup 1/2 cup balsamic vinegar 1/2 cup tomato sauce
Rub meat on both sides with steak seasoning (and black pepper, if desired). Add olive oil to a heavy skillet and brown both sides of the roast. Searing the meat will help to develop the flavor. The sugars and proteins on the surface undergo a change (called Maillardâ€™s Reaction) that creates a richer, more nutty flavor. I browned each side for about 8-10 minutes.
Add the onion slices to your crockpot. The onions will help to hold the meat up out of the liquid for most of the cooking time, which is why you want to cut them so thick.
When the meat is done, add it to the slow cooker on top of the onions. In the pan where you browned the meat, deglaze the pan with 1/4 cup of water, scrapping off all of the browned bits. Add the reduced beef stock, balsamic vinegar, and tomato sauce to the beef stock. Pour on top of the pot roast and cook on low for 6-8 hours, until meat is tender.