Slow Cooker Balsamic Pot Roast

I love an easy weekend dinner with minimal amount of work and this one is one of Bill and my favorites. It made a lot for just the 2 of us, but it freezer well and will be just as good next go-around.

Ingredients: (serves 6-8)
• 2 TBLS vomFASS Sun Meadow Oil
• 3 pound beef chuck roast
• ⅔ cup coarsely chopped celery
• 4 large carrots, peeled and cut into 2 inch pieces carrot
• 1 large sweet onion, coarsely chopped
• 1 pound Yukon gold potatoes, cut in half if large
• 2 TBLS minced garlic
• ¼ cup vomFASS Aceto Balsamico Platinum
• 2 TBLS Dijon mustard
• 1 TBSL brown sugar
• 2 TBLS vomFASS Herbs de Provence Spice Blend
• 1 cup beef broth (low sodium)
• 1 beef bouillon cube
• 2 TBLS flour
• Salt and Pepper to taste

Directions:
1. Heat Sun Meadow in a large deep skillet. Generously salt and pepper both sides of roast, Sear roast on both sides until browned (about 5-6 minutes on each side). Transfer roast to the bowl of 6-quart crock pot.
2. To the crock pot, add the celery, carrots, onions, potatoes, garlic, balsamic, brown sugar, Dijon mustard and Herbs de Provence spice blend.
3. Dissolve the bouillon cube in the broth, whisk in the flour and pour over roast. Do not worry about lumps, they will cook out.
4. Cook on low setting 7-8 hours, or until meat is tender, falling apart and veggies are soft.
5. Adjust to taste by adding additional salt, pepper, balsamic vinegar or brown sugar
6. Slice roast, arrange veggies on plate and drizzle with gravy.

Submitted by

Julie Ginsler-vomFASS-Cary