Sunday Pot Roast Dinner

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Ingredients:

• 1 lb. baby red potatoes
• 1 lb. carrots peeled and cut into 1-inch pieces
• 5 sprigs thyme
• 3 lb. chuck roast
• 2 tsp. kosher salt divided
• 1 tsp. black pepper
• 2 T. extra virgin olive oil
• 1 ½ c. diced yellow onions
• 3 cloves garlic minced
• 2 T. balsamic vinegar
• 2 T. tomato paste
• 3 T. unsalted butter
• 3 T. all-purpose flour
• 1 T. soy sauce
• 1 ½ c. beef stock
• 1 tsp. chopped parsley for garnish

Method:

1. Add potatoes, carrots, and thyme to the slow cooker.

1. Pat dry the chuck roast with a paper towel. In a small bowl, combine 1 1/2 teaspoons salt and 1 teaspoon pepper; evenly season all sides of the roast.

1. Heat a large sauté pan over medium-high heat. Add olive oil, once hot, add the beef to the pan. Sear the until golden brown, about 5 minutes per side. Transfer to the slow cooker and reserve the pan and drippings.

1. Heat pan to medium and add onions, sauté until lightly golden and tender, about 2 minutes. Add garlic and sauté for 30 seconds.

1. Add balsamic vinegar and sauté until reduced and coats the onions, about 1 minute.

1. Add tomato paste, stir and cook for 1 minute. Transfer onion mixture to the slow cooker.

1. Heat pan over medium-high heat, add butter and flour, whisk to combine, cook for 30 seconds.

1. Gradually add beef stock, vigorously whisking to create a smooth and lightly thickened sauce, about 1 to 2 minutes. The liquid should be near a boil to thicken, increase the heat if needed once all of the stock is added.

1. Add soy sauce and 1/2 teaspoon salt to the sauce, taste and adjust seasoning as needed. Add sauce to the slow cooker.
2. Place the lid on the slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.

1. Carefully remove the roast to a cutting board and cut into slices. Serve with vegetables, gravy, and garnish with parsley.