Balsamic Pot Roast (Slow Cooker)
Source: The Olive Cellar, Northland Ave., Appleton
A ton of flavor, with little work.
Ingredients
- 1-1/2 lb. – 2 lb. boneless chuck roast, trimmed
- extra virgin olive oil
- kosher salt and coarse black pepper, to taste
- 5 cloves garlic, minced
- 1 large onion, cut into 1-inch cubes
- ¼ good quality balsamic vinegar (18 yr. or older)
- 3 Tbls. brown sugar
- 3 carrots, peeled and chopped into 1-inch pieces
- 3 large Yukon gold potatoes, peeled and cut into 1-inch chunks
- 5 sprigs fresh thyme
- 1 bay leaf
- 2 c. chicken stock (Kitchen Basics)
- 1 c. dry red wine
- 2 Tbls. fresh parsley chopped
Instructions
In a large sauté pan over high heat, warm 1 tablespoon of oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all side until deep golden crust forms (2-3 minutes per side). Transfer to slow cooker.
Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes.
Deglaze with balsamic vinegar. Simmer on low until slightly reduced (about 5 minutes). Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
Add carrots, potatoes, thyme sprigs, chicken stock and red wine. Cook on LOW for 6 to 8 hours, until potatoes and carrots are tender.
Remove bay leaf and thyme sprigs. Garnish with parsley and serve immediately.
NOTE: Serves 4.