I am sure that I have mentioned to you that I am a new Grandmother. I have heard people talk about how great it is, but I never entirely understood it until now. I am so in love with my little guy!
I am so thankful that I can watch him while his parents work during the week. I still can’t figure out how I could clean the house, shop, or cook meals when my kids were small, though. All I can chalk it up to is the age difference. Lord only knows what I will do when he is mobile!
My slow cooker has been getting a workout since babysitting started. I love the old standby meals I have made for years, but I have tried a few new recipes lately. This delicious Balsamic Pot Roast is one I will be making again.
Chuck roast is the only cut I will buy. It always cooks up tender and delicious. I even cube chuck roasts for stews and shred for tacos. Chuck worked beautifully in this easy-to-prepare recipe also. The roast was fork-tender, and the balsamic glaze gave the roast a rich, fantastic flavor.
Balsamic Pot Roast
Equipment
- Slow Cooker
Ingredients
- 2 tablespoons Vegetable oil
- 4 pound Chuck roast
- kosher salt and freshly ground black pepper
- 1 medium onion diced
- 3 cloves garlic minced
- a few sprigs of fresh thyme (or 1/2 tsp. dried thyme)
- 1 bay leaf
- 1/3 cup balsamic vinegar
- 1 tablespoon Beef flavored Better than Bouillion
- 1/2 cup red wine
- 1/4 cup light brown sugar lightly packed
Instructions
- In a large cast iron skillet add the oil and heat on high.
- Season the roast with salt and pepper, to taste. Add the roast to the hot pan and sear on all sides.
- Add the roast to the slow cooker.
- Add the onions, garlic, thyme and bay leaf.
- Mix the balsamic vinegar, beef base, wine and brown sugar together and pour over the roast.
- Cook on low for 8 hours.
- Remove the roast to a serving platter. Remove bay leaf and strain liquid.
- Spoon off the fat and discard. Add the remaining sauce to a small pan and cook on over medium-high heat until thickened, about 10 minutes.
- Pour over roast and serve.
