Despite the name, there is not an overpowering flavor of vinegar in this roast. The flavor turns sweet over the long cooking period. I used a London Broil since I like how it holds up when using a crock pot. Simple meal once the prep is done and a favorite with mashed potatoes.
- 4 lb boneless chuck roast
- 2 tbsp steak rub
- black pepper to taste
- 1 tbsp olive oil
- 1/4 cup water to deglaze pan
- 2 large onions, peeled and thickly sliced
- 1 cup beef stock, reduced to 1/2 cup
- 1/2 cup balsamic vinegar
- 1/2 cup tomato sauce
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. 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.
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. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.
Place onions in bottom of Crockpot. Put meat on top of onions.
Pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender.
The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice).
Remove meat from crockpot and cover with foil to keep warm.
Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.