I made pot roast last night because I found a nice one on sale at the grocery. It went in the crock pot as usual but with some different-than-normal accompaniments. This is based on a recipe that I found in one of those checkout aisle books but I didn’t have some of the ingredients it called for so I substituted and here is what I came up with.
Onion Pot Roast
about a 1.5 lb beef roast (I had a 2.5+ lb roast, trimmed it down to fit in my 4 qt crock pot and cut the extra roast up into stew meat)
2 large sweet yellow onions sliced into rings and the individual rings separated
2 carrots, peeled and cut into 1-2″ lengths
1 c. low sodium beef broth
1 c dark beer
1/2 c. brown sugar
2 tsp balsamic vinegar
Salt, pepper, and garlic powder to taste
Place onions in crock pot.
Heat up a skillet or grill pan over medium high heat. Sprinkle roast with salt, pepper, and garlic powder. Sear the roast on both sides for less than 1 minute per side. Place roast on top of onions.
Place carrots around roast.
Mix remaining ingredients together until brown sugar dissolves and pour over roast.
Cook on low for 6-10 hours.
When you are ready to eat, drain off the liquid and place in a sauce pan. Add a slurry of 1 tbs corn starch mixed with a bit of cold water. Stir well and keep stirring as you bring the liquid up to a boil. Let it boil for just a minute to thicken the gravy then turn the heat off. The gravy will be slightly sweet from the brown sugar.
Serve with mashed potatoes.