Raise your hand if you’re sick!
Oh dear. It’s like…all of you, isn’t it.
Now, do me a favor if your hand is raised. Back away from the computer. Cover your mouth. Go wash your hands. Then find some Lysol and spray the heck out of your keyboard.
I’m going to go choke down some airborne, green tea with honey, and orange juice then wash my hands for 20 minutes because I REFUSE to get sick!
Family, friends, and coworkers are slowly being picked off by the cold and flu monster. I hear the sniffling turned congestion turned hacking cough turned bronchitis, and I DON’T WANT IT.
I’m walking around like someone being chased by the CIA right now. Is that a cough I heard behind me? Better walk faster. Is that a discarded tissue on the table? Better get my HazMat suit. Is my throat scratchy? Is that a hint of soreness I feel? Better down a couple more vitamins.
The only logical thing for me to do is lock myself in the house and live on this crockpot roast until flu season is over.
I wouldn’t even be sad about it. I’ve got a season of Parenthood to catch up on, laundry to fold, and enough butter and sugar to make at a least 4 batches of chocolate chip cookies.
And I could totally eat this roast for a month straight. It’s suuuper tender, savory, and just a tad tangy. It’s rich enough for a special occasion (we had this for our Christmas Eve meal), but simple enough to make for a weeknight supper. The roast goes great with potatoes, but leftovers also make a delicious sandwich–especially piled high with those balsamic soaked onions!
And—BONUS!—it makes your house smell amazing! Not anything like cough drops and hot taddies.
There’s more than one way to stay healthy this year. And I’m choosing the pot roast and hibernation plan.
*Note: For gluten free, make sure the beef stock you are using says gluten free on the label.
- 3-4 lb. pot roast
- 2 Tablespoons steak rub (I used McCormick’s Montreal)
- 2 Tablespoons olive oil
- ¼ cup water
- 2 large onions, cut in thick slices
- 1 cup beef stock
- ½ cup balsamic vinegar
- ½ cup tomato sauce
- Leftover broth from crockpot
- 1 Tablespoon cornstarch dissolved in 2 Tablespoons water
- Rub steak seasoning into both sides of the roast.
- Heat oil in a heavy bottomed pan over medium heat. Once oil is hot, add roast and brown for 4-5 minutes on each side.
- While the roast browns, Place the beef stock in a medium saucepan and bring to a boil. Allow to boil until stock is reduced by half. Remove from heat then mix in balsamic vinegar and tomato sauce.
- After the roast is browned on all sides, remove it to a plate. Add the ¼ cup of water to the pan and use a spatula to scrape up all the delicious meaty bits from the bottom. Add the water and browned bits to the sauce mixture.
- Place onion slices on the bottom of the crockpot. (When I made this I doubled the recipe so my crockpot was full, but if it weren’t, I would also add carrots and maybe even potatoes to the bottom).
- Place roast on top of the onions, then pour the sauce mixture over. Cook on low for 6-8 hours or until beef is fall apart tender.
- Remove roast to a plate and cover with foil to keep warm.
- For the gravy, place 2 cups of the sauce mixture in the crockpot in a small saucepan over medium high heat. Add dissolved cornstarch and bring to a boil. Once boiling, reduce heat to medium and allow sauce to cook, stirring occasionally, until thickened. Serve gravy over meat and onions.
Recipe adapted from Kaylyn’s Kitchen