Slow Cooker Balsamic Pot Roast - Plan to Eat

Name: Slow Cooker Balsamic Pot Roast - Plan to Eat
Prep time: 10 min
Total time: 8 h 25 min
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields Serves: 4 Servings originally Serves: 4 Servings extra-virgin olive oil 1 1⁄2lb.bonesless chuck roast trimmedkosher salt Freshly ground black pepper 5garlic cloves minced1largeonion cut into 1-inch dice1⁄4c.balsamic vinegar 3tbsp.brown sugar 3carrots peeled and chopped into 1-inch pieces3yukon gold potatoes peeled and cut into 1-inch chunks5sprigsfresh thyme 1bay leaf 2c.low-sodium chicken stock 1c.dry red wine 2tbsp.chopped parsley Save; extra-virgin olive oil 1 1⁄2lb.bonesless chuck roast trimmedkosher salt Freshly ground black pepper 5garlic cloves minced1largeonion cut into 1-inch dice1⁄4c.balsamic vinegar 3tbsp.brown sugar 3carrots peeled and chopped into 1-inch pieces3yukon gold potatoes peeled and cut into 1-inch chunks5sprigsfresh thyme 1bay leaf 2c.low-sodium chicken stock 1c.dry red wine 2tbsp.chopped parsley

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Prep Time: 10

Total: 505

Slow Cooker Balsamic Pot Roast - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields Serves: 4 Servings originally Serves: 4 Servings extra-virgin olive oil 1 1⁄2lb.bonesless chuck roast trimmedkosher salt Freshly ground black pepper 5 gramsarlic cloves minced1largeonion cut into 1-inch dice1⁄4c.balsamic vinegar 3tbsp.brown sugar 3carrots peeled and chopped into 1-inch pieces3yukon gold potatoes peeled and cut into 1-inch chunks5sprigsfresh thyme 1bay leaf 2c.low-sodium chicken stock 1c.dry red wine 2tbsp.chopped parsley Saveextra-virgin olive oil 1 1⁄2lb.bonesless chuck roast trimmedkosher salt Freshly ground black pepper 5 gramsarlic cloves minced1largeonion cut into 1-inch dice1⁄4c.balsamic vinegar 3tbsp.brown sugar 3carrots peeled and chopped into 1-inch pieces3yukon gold potatoes peeled and cut into 1-inch chunks5sprigsfresh thyme 1bay leaf 2c.low-sodium chicken stock 1c.dry red wine 2tbsp.chopped parsley

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Instructions

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In a large sauté pan over high heat warm 1 tbsp olive oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, about 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.Return pan to medium heat and add 1 tsp olive 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, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.