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Balsamic Chuck Roast

1 package Halladay's Garlic Tomato Basil Seasoning
3 lbs. boneless beef chuck roast
2 Tbsp. olive oil
1 onion, sliced
1 cup red wine
⅓ cup balsamic vinegar
1 (14.5 oz.) can beef broth
1 small bag baby carrots
2 medium potatoes, cut into 1-inch pieces
1 (14.5 oz.) can crushed tomatoes
3 Tbsp. cornstarch

Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.

SIMILAR RECIPES
Garlic Rosemary Balsamic Meatballs

Garlic Rosemary Balsamic Meatballs

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning


3 Tbsp. hot water
1 lb. ground beef
1 egg
¼ cup of bread crumbs
⅛ tsp of salt
2 Tbsp. olive oil
½ cup of balsamic vinegar

Add Halladay's Seasoning to hot water and let hydrate for several minutes. Combine the hydrated seasoning with the ground beef, egg and breadcrumbs. Form into desired sized meatballs.

Heat the olive oil in a skillet over medium/high heat. Brown the meatballs on all sides, until the meatballs are about half cooked through. Add balsamic vinegar to the meatballs and cook on med/high heat until the meatballs are caramelized and cooked through.

Roasted Cauliflower Bruschetta

½ head large cauliflower, cut into bit size pieces


¼ cup olive oil
2 Tbsp. capers, drained and rinsed
1-2 Tbsp. Halladay's Garlic Tomato Basil Seasoning, rehydrated in 1 Tbsp. hot water
12 thin baguette slices
¼ cup basil, chopped

Place rack in upper third of oven; preheat to 400˚F. Combine cauliflower and olive oil. Roast 15-25 minutes, shaking the pan once. Remove from oven and add capers and seasoning; salt and pepper to taste. Heat a skillet to medium high. Brush both sides of baguette slices with olive oil. Grill each side for 3-5 minutes, until golden and crisp. Spread cauliflower mixture on baguette slices and garnish with basil.

Seared Tofu with Bok Choy

1 (14 oz.) package extra firm tofu


½ cup cornstarch
3 Tbsp. rice wine vinegar
2 Tbsp. low sodium soy sauce
1 Tbsp. honey
1 Tbsp. Halladay's Garlic Chipotle Seasoning
2 heads bok choy, quartered lengthwise and steamed
2 Tbsp. sesame oil
1 cup red onion, sliced

Cut tofu in half horizontally and place halves on a dish towel on a plate; let sit 15 minutes. Cut tofu into 3/4-inch pieces and toss with cornstarch to coat; shake off excess. Heat a large nonstick skillet over medium high. Add oil and cook tofu until all sides are browned, about 5 minutes. Remove tofu and add onion; cook slightly, about 4 minutes. Combine vinegar, soy sauce, honey and seasoning; toss with tofu, onion and bok choy.

Brussel Sprouts with Italian Balsamic Glaze

Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussel sprouts, trimmed of ends and halved


3 Tbsp. olive oil
½ cup balsamic vinegar
1 tsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 400�F. Toss Brussel sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.