Balsamic and Onion Pot Roast (serves 8) 1 3-4lb brisket or chuck roast (remove any extra fat off

the meat) 2 Tbl. olive oil 3 onions, thickly sliced 5 carrots, cut roughly salt and pepper 3 parsnips, cut roughly 8 garlic cloves, peeled 1 28 oz can crushed tomatoes 1 C. beef broth ½ C. balsamic vinegar

Browning the meat: Salt and pepper the meat. Heat the oil over medium heat in your braising pan. When you know it is hot, but before it starts to smoke, add the brisket, making sure it is brown before you turn it over. When both sides are brown, transfer to a plate, turn off burner. Sautéing the aromatics: Drain out the oil from the pan, add in olive oil and heat over medium heat. Add in the onions and cook for about 5 minutes as they soften. Add in the garlic. Saute for an additional few minutes. Pour on the bottom of the crock pot. Put the meat on top. Top with the carrots, the parsnips, the crushed tomatoes, the beef broth, the balsamic vinegar and the salt and pepper to taste. CROCK POT COOKING: Cook for 8-10 hours on low, or 6-8 hours on high, depending on your schedule.

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