Balsamic Pot Roast

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 4
• 1 (3 -4 lb) boneless beef chuck roast
• salt and pepper
• 2 tablespoons olive oil
• 1 lb baby carrots
• 3 stalks celery, chopped into large pieces
• 1 onion, sliced
• 1/2 cup balsamic vinegar
• 1 cup tomato juice
• 1 (14 1/2 ounce) can beef broth
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 2 bay leaves
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Recipe

• 1 in a large saucepan heated to medium-high, heat olive oil. place roast in pan and sear on all sides. remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (i used a 6 quart slow cooker).
• 2 cover roast with carrots, onions, and celery. in a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. pour over the roast. place 2 bay leaves on top and cover with lid. cook on low for at least 9-10 hours (you can cook it on high for 6-7 hours, but i highly recommend the low and slow method!).
• 3 when done cooking, remove roast and vegetables and keep warm. skim the fat off the liquid and pour liquid into a saucepan. in a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well. place saucepan on stove top and heat over medium high heat until it starts to boil. let cook for about 2 minutes or until it starts to thicken. serve gravy with pot roast and vegetables.