{Balsamic Pot Roast} Crock Pot

I love trying new Pot roast recipes. I have some roast recipes that I just love and I make them over and over. This one just made it on that list. I loved it. It had a really good flavor, and the gravy was delicious poured over the meat and veggies.

3 lbs beef chuck roast
garlic salt and pepper for seasoning
2 Tbs olive oil
1 onion, sliced
2 sprigs fresh rosemary
2 bay leaves
1 tsp powdered sage
2 cloves garlic, chopped
1 cup red cooking wine
1/3 cup balsamic vinegar
1 (14.5oz) can beef broth
3 Tbs corn starch
salt and pepper
a bag of baby carrots
4-5 red potatoes, quartered

  Sprinkle garlic salt & pepper seasoning all over the meat.  Heat olive oil on medium-high in a large skillet.  When nice and hot, sear the roast on all sides – couple of minutes on each side.  Remove from pan and place in the bowl of your slow cooker.  Top with the sliced onion, chopped garlic and balsamic vinegar, and all the herbs. Cover pot and put in fridge overnight.  
Add the red wine and beef broth, add the carrots and potatoes.  Cover and turn slow cooker on low and cook for 6 hours.  Turn the slow cooker up to high heat and cook for another 3-4 hours.  Once everything is done to your desired tenderness, pour the liquid into a large measuring cup.  Let it settle, then skim off the fat.  Add about half of it to a bowl and mix in the corn starch until it’s nice and smooth.  Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil.  Add the cornstarch liquid to the saucepan and stir to combine.  Heat until it gets hot and thickens up a bit.  Once you’ve got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies.  Serve hot.

Recipe Source: Little B Cooks

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