It’s another Crock Pot Monday!
I have made this recipe twice now and found it too good NOT to share! This roast is cooked with thick onions to keep it juicy and flavorful and quite honestly… it couldn’t taste better. My father-in-law “appreciates” his food a lot more than some and he was a huge fan of this recipe and even went for seconds! {boom… Successssss 
} Thanks to Kalyn’s Kitchen our family will be enjoying this recipe for years to come!
{{Makes 6 servings}}
INGREDIENTS:
- 3-4 pound boneless chuck roast
- 1-2 T steak rub
- black pepper to taste
- 1-2 T olive oil (depends on your pan)
- 1/4 cup water to deglaze pan
- 2-3 large onions, peeled and thickly sliced
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1/2 cup tomato sauce
DIRECTIONS:
- Trim as much fat as you can from roast, and cut if necessary to fit into crock pot.
- 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 the roast browns, combine beef broth, balsamic vinegar and tomato sauce in a mixing bowl.
- Peel onions and cut into thick slices and place in the bottom of crock pot.
- Put meat on top of onions and pour beef stock mixture over.
- Set crock pot to low and cook 6-8 hours, until beef is tender.
{Serve with cooked carrots and potatoes.}
ENJOY! 
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