Chefs, Home cooks, regular every day people seem to love Balsamic Vinegar
many years, I was simply NOT a fan.
the smell alone could bring me to my knees.
But, when I got serious about this cooking thing some 13 years ago…
I had to make friends with my vinegar
& I did…best friends.
So lesson folks…
never Pass-Over things quickly just because they might frighten or intimidate you…
face them head on…
because you might have missed out on something really great!
Talkng about GREAT…
this Onion Balsamic Chuck Eye Roast is mouthwatering good!
The use of balsamic vinegar mixed with the crushed tomatoes gives the meat this delicious
not too tangy sour taste that blends perfectly with the sweetness of the honey & onions
There are really just no words to describe it…
YOU MUST MAKE IT!!
It is another great recipe for Pesach – Easy, Simple & One Pot!
Mouth-Watering Onion Balsamic Pot Roast
1 3-4 lb Chuck Eye Roast
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. kosher salt
2 tsp. pepper
4 Large White Onions, sliced into large pieces
1/2 cup sweet white wine
1/2 cup Balsamic Vinegar
2 cups crushed tomatoes
1 cup water
1/4 cup honey
Pre-heat oven to 300F.
In a bowl, mix together all the spices. Using your hands rub the spice mixture all over your roast, entirely coating it.
In a large frying pan or in a dutch oven, heat up 2 tbsp. olive oil. Using tongs, sear your roast on all sides for about 1 minute on each side all over. Remove the roast from pan and set aside for a few minutes.
Deglaze your pan with the white wine, using a wooden spoon to scrape the bottom and mix all the leftover juices from the roast. Let the wine cook down for about 4-5 minutes and then remove from flame.
In another bowl, mix together the balsamic, crushed tomatoes, water, sugar and pour it into the wine pan and combine.
Place your sliced onions into the bottom of your pan. Lay your roast on top of the onions. Pour the balsamic tomato mixture over the entire roast, making sure to coat it well.
Cover the pan tightly with foil and cook in the oven for up to 4-5 hours, until tender to the fork.
To Freeze: Let the roast cool completely. You can then slice if desired and place into clean pan with the reserved juices or just freeze whole making sure it is tightly covered with saran wrap & foil.
To Reheat: Let defrost in fridge over night. Slice first, and then reheat in low temp oven for 45 minute to an hour covered.
(since I lost all my pics I took this past weekend – this photo is from pinterest which linked to this website. It is a Similar recipe to one that I had created.)