Whenever we take “driving vacations” I always try to talk Hubby into letting me bring things from home that I feel are necessary, he does not. Things like my professional knives (hey, they have a carrying bag), or better yet a crock pot. Just think of all the meals that can be made in a crock pot. We can be out all day exploring, come back to the hotel and have a home-cooked meal.
Okay, for this roast dinner, I would need to bring more than just a crock pot. I’d need one of my cast iron skillets, too. And seasonings . . . and a cutting board . . . and the list goes on. I guess that’s why Hubby has always said no. He knows me well enough to know if I bring the crock pot, I’m packing the whole kitchen to go with it. I guess I should be happy that when we take road trips, he lets me bring my picnic suitcase. It has just about everything I need to serve up a picnic lunch for four.
Picnics are lovely. Pot Roasts are grand . . .
Balsamic Pot Roast with Pearl Onions and Red Potatoes
1 Beef Chuck Roast, 4 to 5 pounds
2 tablespoons Salt
1 tablespoon Black Pepper
1 tablespoon Olive Oil
2 cups Beef Stock
½ cup Balsamic Vinegar
1 cup Pearl Onions, peeled
4 Garlic Cloves, peeled
6 medium Red Potatoes, halved
1 sprig Thyme
Additional Thyme for garnish, if desired
Season chuck roast with salt and pepper. Set aside.
Heat a large sauté pan, add oil and brown roast on both sides.
Place roast in the bowl of a large crock pot.
Mix together the beef broth and balsamic vinegar. Set aside.
Peel pearl onions, scatter around the roast. Peel garlic, scatter around the roast.
Scrub potatoes, cut in half and tuck around roast.
Lay thyme sprig on to of roast. Pour beef-balsamic mixture around the side of the bowl. Set to low and cook for 6-8 hours.
Remove roast to a serving platter and surround with the contents of the crock pot. Ladle liquid over everything. Garnish with additional thyme if desired and serve.