Slow Cooker Balsamic Pot Roast

• servings: 6
• active time: 15 minutes
• total time: 6 h 15 min

Ingredients

2 tablespoons canola oil

4 pound chuck roast (boneless)

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 yellow onion (diced)

3 cloves garlic (minced)

1/2 teaspoon dried thyme

1 bay leaf

1/3 cup balsamic vinegar

1 tablespoon beef base

1/2 cup red wine

1/4 cup brown sugar

3 big (or 6 small) carrots (chopped into 1" pieces)

12 baby gold potatoes

Directions

In a large pot or skillet add 2 tablespoons of canola oil on high heat.

Season the pot roast with the salt and pepper.

Add the pot roast to the pan and brown on both sides, 3-5 minutes on each side.

Add the meat to the slow cooker.

Add the onions into the pan you browned the beef in and cook for 1-2 minutes.

If you have space around the meat in the slow cooker add in some small potatoes and carrots.

Top the beef with the onions, garlic, thyme and bay leaf.

In a small cup add the beef base to the balsamic vinegar and whisk.

Top the beef with the balsamic mixture, red wine and brown sugar.

Cook on low for 6 to 8 hours.

Remove bay leaf before serving.

To make the sauce into a glaze, strain the liquid out after it is done cooking.

Spoon off the fat and discard.

Add the remaining sauce to a small pan and cook in a saucepan on medium heat until thickened, about 8-10 minutes.

If you want a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.

Nutrition

• Calories: 522 kcal
• Total Fat: 23 g
• Saturated Fat: 9 g
• Cholesterol: 125 mg
• Sodium: 653 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 40 g