This slow cooker meal requires very few ingredients and even less work!  Meals this effortless feel like cheating. But I love ‘em. Using the slow cooker is a great way to cook cuts of meat, like top round, which are low in fat and can end up being too dry for other cooking methods. As an added bonus, the leanest cuts of meat can be among the most affordable, so it’s a win-win-win: get that slow cooker out if you’re lazy, cheap, or want to eat less fat. All three? What are you waiting for?

I put this together one night in just a few minutes, and kept it in the fridge until morning. Then, all I had to do was set the crock to cook on Low, and when I came home… I was welcomed by a delicious aroma filling my home, and a tender, flavorful beef dinner.

The first night I ate it with some plain cooked carrots, but by the second night I had a new idea: to soak up the flavorful broth (which reminded me of French Onion soup) I stirred in half a cup of barley, and let it cook for about 40 minutes. I’ll admit, that was one of my better ideas, because it was perfect. The barley added some whole grain goodness, hearty texture, and filling complex carbs to recharge me after a tough run.

Balsamic and Sweet Onion Pot Roast

Season beef on both sides with steak seasoning, garlic, and paprika. Heat the oil in a large pan until very hot, and brown beef on both sides. Slice the onion into thick rings, and place in bottom of slow cooker. Place meat on top. In a small bowl, stir together tomato sauce, balsamic vinegar, and water. Pour over beef. Place lid on crock and cook for 6-8 hours on low or 4 hours on high.

If desired, add 1/2 cup barley for the last 30-45 minutes. (Stir it into the liquid.)

Makes 6 servings

Nutrition facts (without barley): 290 calories, 7 g fat (2 g saturated fat), 7 grams carbohydrate, 1 g fiber, 48 grams protein