Low-Carb Balsamic and Onion Pot Roast (and How to Make Pot Roast in a Slow Cooker)

How to Make Pot Roast in a Crockpot and Low-Carb Balsamic and Onion Pot Roast found on KalynsKitchen.com

INGREDIENTS:

• 3-4 pound boneless chuck roast
• 1-2 T steak rub (see notes)
• black pepper to taste
• 1-2 T olive oil (depends on your pan)
• 1/4 cup water to deglaze pan
• 2-3 large onions, peeled and thickly sliced
• 1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
• 1/2 cup balsamic vinegar (see notes)
• 1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. I might puree the tomatoes.)

DIRECTIONS:

1. Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper.
2. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don’t rush the browning step.
3. While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce.