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Irresistible Crockpot Balsamic Pot Roast Recipe with Pearl Onions Easy and Perfect for Dinner

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A comforting and hands-off slow-cooked beef chuck roast infused with tangy balsamic vinegar and sweet pearl onions, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 3 to 4 lbs beef chuck roast, well-marbled
  • Salt and black pepper, to season
  • 2 tablespoons olive oil (preferably extra virgin)
  • 4 garlic cloves, minced
  • 1 large yellow onion, sliced
  • 1 cup pearl onions, peeled (fresh or frozen peeled)
  • 1/4 cup (60 ml) balsamic vinegar
  • 1 cup (240 ml) beef broth (low sodium recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and black pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the roast and sear on each side for 3-4 minutes until a golden crust forms. Remove and set aside.
  3. In the same skillet, add the sliced yellow onion and minced garlic. Cook for about 3-5 minutes until softened and fragrant, scraping up brown bits from the pan.
  4. Place the browned roast in the crockpot. Scatter the sautéed onions, garlic, and pearl onions around it.
  5. In a small bowl, whisk together balsamic vinegar, beef broth, tomato paste, and Worcestershire sauce. Pour this mixture evenly over the roast and onions. Tuck in the fresh thyme sprigs and bay leaves.
  6. Cover and cook on low for 8 hours, or until the meat is fork-tender and falling apart. Avoid lifting the lid during cooking.
  7. Once done, remove the roast and herbs. For a thicker sauce, transfer the liquid to a saucepan and simmer gently until reduced to desired consistency. Adjust salt and pepper to taste.
  8. Slice or shred the roast and spoon the balsamic sauce and pearl onions over the top before serving.

Notes

Brown the roast before slow cooking to add depth of flavor. Peel pearl onions by blanching in boiling water then shocking in ice water for easier peeling. Cook low and slow for best tenderness. If sauce is too thin, reduce on stovetop or thicken with cornstarch slurry. Can cook on high for 4-5 hours if short on time. Leftovers keep well refrigerated for 4 days or freeze up to 3 months.

Nutrition

Keywords: crockpot pot roast, balsamic pot roast, slow cooker beef, pearl onions, easy dinner, comfort food, slow cooked beef

Find it online: https://magnetmeal.com/irresistible-crockpot-balsamic-pot-roast-recipe-with-pearl-onions-easy-and-perfect-for-dinner/