This was incredibly delicious. I used a 3-pound chuck roast (which was fatter than I expected) and browned it on all sides. After I put the roast in the slow cooker, I looked at the bits in the pan and decided to deglaze it with a little (maybe 3-4 Tbsp) balsamic vinegar. Next I poked 4 peeled and smashed garlic cloves in the roast and poured the thickened balsamic on it. Then I put a large sliced white onion on top and sprinkled the onion soup mix over that. Finally, I poured the water over everything and put it in the fridge.
Around midnight, I took it out of the fridge and put it in the cooker on low. When I woke up at 7, I added 3/4 pound of baby carrots and another large white onion (sliced). After about another hour, I noticed the roast was falling apart, so I took it out and covered it with foil while everything else cooked another 2 hours. Then I drained off the liquid and let it separate (because my roast was so fatty). I skimmed off as much of the fat and put the roast, carrots, and onions back in the pot, followed by the skimmed liquid and left it on warm until it was ready to serve.
The roast was fork tender and full of flavor. I served it with rice, carrots, and onions. I look forward to eating the leftovers. I will make this again! Thanks for sharing, Marie.
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This was incredibly delicious. I used a 3-pound chuck roast (which was fatter than I expected)...