Ina’s Pot roast
Ina's Pot Roast
No, not Ina garten, but my Ina. Kari, my good friend, that I have lovingly nicknamed Ina, due to her amazing culinary skills. I usually don't like pot roast, but had one bite of her recipe, and it was a game changer. Balsamic, honey, garlic and other goodies and oh my, taste bud heaven. Fantastic as leftovers, reprurposed into a roast beef sandwich, toasted with provolone.
Ingredients
- 1 Boneless chuck roast 3 lbs.
- 1 tsp Pepper
- 1/2 tbsp Salt
- 1/2 Onion Diced
- 1/4 cup Balsamic Vinegar
- 1 cup Beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Honey
- 1 tbsp Soy sauce
- 4 cloves Garlic Minced
- 1/2-1 tsp Red pepper flakes To taste
Instructions
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Set slow cooker to high. I like to make life easier and use a slow cooker liner, and clean up is so simple.
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Dice onion, set aside.
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Mince garlic, set aside.
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Season roast with salt and pepper, evenly rubbing both sides.
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Place on in slow cooker, and top with the roast.
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In a bowl, whisk remaining ingredients and pour over roast.
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Cook 4 hours. More time may be added, if need be unit roast is fork tender.
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Remove roast. On to a cutting board or or serving platter, break roast into chunks.
Au jus
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After removing roast, skim fat off of the top of liquid. Ladle remaining liquid in to a sauce pan and boil until reduced by half. Serve over roast and/or mashed potatoes.
