Pot Roast with Balsamic Onions

Lovely flavors!!

Recipe Group Selection: 18, January 2014 ~ I was excited to try this recipe as I love the taste of balsamic vinegar. The results were just ok. I would give the onions a 5-star rating as they were terrific. I added carrots to the mix, and unfortunately the carrots soaked up all the taste of the vinegar and were inedible. The meat was tender, but the flavor just wasn't there for us. I will say, the leftovers the next day were better than the first time around. Overall, not a bad recipe, just my favorite way to flavor a roast.

Original review: I followed the recipe exactly, including the cut of meat. It resulted in a moist and tender roast that was very good, but not 5 star good. I was worried that the balsamic would over power the entire dish, but with the long cooking time, it did not. You could tell it was there and some of the flavor of that came through, but not too much. If I was to make again, I would add in some carrots and celery and would cut the vinegar by half. Update: I raised this recipe to 5 stars based on the left-overs. The left-overs are absolutely fantastic and I will probably make this again as written just for them.

Recipe Group Selection for January 18, 2014 – I like that this was an easy recipe, however I felt it was missing a little something. I wish I had added more onions and added extra seasonings to bring it up a notch.