Balsamic and Onion Pot Roast

This is a modified version of a recipe I found at http://www.kalynskitchen.com/. It's South Beach Diet Phase One appropriate (if you don't use carrots), but more than that, it's just really delicious! Everyone in our family loves this - even Midge!

3-4 lbs boneless beef roast, I usually buy chuck
1-2 Tbsp steak rub
black pepper to taste
1-2 Tbsp olive oil (how much depends on the size of your pan, you really just don't want the meat to stick)
1/4 C water to deglaze the pan
2-3 large onions, peeled and thickly sliced
1 C beef stock, reduced to 1/2 C
1/2 C balsamic vinegar
1/2 C tomato sauce (or a can of very well drained diced tomatoes)

Trim as much fat as possible from the roast and cut to fit your crock pot, if necessary. Rub both sides of meat with steak rub and pepper. Heat a large, heavy pan with a bit of olive oil and brown meat on both sides. This step takes a few minutes, but makes a big difference - don't skimp on the browning step.

While the roast is browning, reduce the beef broth by bringing it to a boil and letting it cook down. Cool the broth for a few minutes, then add the balsamic and tomato sauce. Deglaze the pan the meat browned in and pour the water and any bit from the bottom of the pan into the sauce.

Dump all those beautiful onion slices into the bottom of your crock pot, just make a relatively even layer. There's no need to be fancy here. Lay the browned meat on top of the onions and pour the sauce over the top. Set the slow cooker to low, pop the lid on and walk away. Come back in 6-8 hours for a delicious, tender roast.

If you're feeling feisty, remove the roast (cover it with foil to keep it warm) and drain the liquid out into a pan (save the onions!) and cook it down by 1/3 or so and serve the sauce over the meat and onions.

You can also throw some carrots into the pot with the onions, if you like.

Serves 6-8, depending on how big the appetites are...