Crockpot Balsamic Roast
2 lb top round roast
1 large sweet onion, sliced
8 ounces tomato sauce
1/2 cup balsamic vinegar
1/2 cup water
2 tbsp white wine
2 tbsp olive oil
3lbs small red potatos
For Rub: Salt, Smoked Paprika, Garlic Powder, Onion Powder and Black Pepper
Season your roast on both sides generously with the spices listed above to your liking.
Heat your olive oil in a large pan over medium-high heat, once warm sear each side of your roast for 3-4 minutes.
Place your sliced onions in the bottom of your crock pot and put your seared meat on top of the onions.
Combine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock pot.
Add your water and white wine to your pan and de-glaze it and pour this mixture in your crock pot as well.
Place the lid on, set to low and cook for 6-8 hours.
Serve with steamed green beans and and optional boiled small red potatoes
Optional Boiled potato recipe:
- 3 pounds very small red potatoes
- 5 large garlic cloves, peeled
- 1 tablespoon plus 1 teaspoon fresh lemon juice, or to taste
- 4 tablespoons olive oil
- 3 tablespoons chopped fresh parsley leaves, or to taste
Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.
Serve potatoes warm or at room temperature