Balsamic Pot Roast

Balsamic Pot Roast
Serves: 6
  • 3 lbs. beef chuck roast, boneless
  • garlic salt
  • 2 T. olive oil
  • medium onion, chopped
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 fresh sage leaves
  • 2 cloves garlic, chopped
  • 1 cup red wine
  • ⅓ cup good balsamic vinegar
  • 15-oz. beef broth
  • baby carrots, about a bag
  • 2 medium potatoes, cut into small pieces
  1. Sprinkle garlic salt and ground pepper on the roast. Heat olive oil on medium-high in a large skillet. When nice and hot, sear the roast on all sides, a couple of minutes on each side. Remove from pan and place in the slow cooker.
  2. Top the roast with chopped onions, rosemary, bay leaves, sage, garlic, and balsamic vinegar. Cover and refrigerate overnight.
  3. After marinating, add the red wine and beef broth. Cover and cook on low in slow cooker for 6 hours. Add the carrots and potatoes. Turn the slow cooker up to high and cook for another 3 – 4 hours.