I know I said I wasn't going to tackle a pot roast recipe for a while with my crock pot, but it seemed the perfect thing to make this week when the BF was in long rehearsals and needed a hearty meal late at night. I used this recipe for Balsamic and Onion Pot Roast.
I enjoyed making this a lot--you have to sear the outside of the roast, so you still get to have some fun in the kitchen, and then you leave it to simmer away unattended for hours, dreaming about what it will taste like when you get home. I could hardly stand it--I rushed home to see how my roast was doing after the allotted six hours.
Well... all I can say is that it's not fair to my crock pot to keep inflicting such uninteresting and not-so-great recipes on it. I was very disappointed with this recipe. The sauce just came out sour--there was nothing very interesting about it, and the onions weren't as delicious as I hoped, either. They just tasted like I had pickled them, and pickled onions are not very delicious. Plus, my BF doesn't really like pickled things, so I had done all this work to feed him well and he wasn't going to even like it.
In this case I had a very clear expectation of what I thought this recipe was going to taste like. So I decided to try to figure out what would actually make it taste like I wanted it to taste. So I give you the first-ever original recipe on my blog: Spiced Balsamic Pot Roast. This is what I dreamed my pot roast would be--complex and interesting with a twist.
Spiced Balsamic Pot Roast (adapted from A Cook's Quest)
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| Spiced Balsamic Pot Roast |
3-4 lb. beef roast
3-5 large carrots
1 tsp seasoning salt
1 tsp garlic powder
1/2 tsp pepper
1-2 tbs olive oil
3 large onions
1/4 c water
1 c beef broth or stock, reduced
1/2 c balsamic vinegar
1/4 c molasses
1/4 c brown sugar
1/2 c tomato sauce
1/2 tsp ground cloves
1. Heat the olive oil in a heavy pan. Rub the meat with garlic, pepper, and salt. Brown roast in oil on all sides, about 1 minute per side.
2. Peel the onions and cut into thick slices; line the bottom of your crock pot with them.
3. Remove the meat and layer it in the crock pot on top of the onions.
4. Deglaze the pan with the water. Add remaining ingredients to make a sauce and pour over the roast and onions.
5. Cook on low heat for 6-8 hours. Serve and enjoy!
Other Crock Pot on Trial posts:
In other news, I don't expect this to happen to you, but I broke out in hives shortly after eating this dish. I thought I was allergic to cinnamon. The data that leads me to this conclusion is that my tongue swells up when I eat red-hots, and my whole body was itching after I ate a cinnamon roll yesterday at church. But my symptoms had died down and only flared up again today when I ate this, which has no cinnamon, only cloves. Unless there was cinnamon in my ground cloves... I guess I will just have to do a test to figure out if I'm allergic to cloves, or cinnamon, or both. Yeah, food allergies are the pits.
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