Tangy Slow Cooker Pot Roast

By Shelly17

We usually add 3 russet potatoes (in large chunks) to this recipe.

Ingredients

• 1 boneless beef chuck roast, about 3 to 4 pounds
• 2 teaspoons Hungarian paprika
• Salt and pepper
• 2 tablespoons olive oil
• 1/2 cup beef broth
• 1/2 cup red wine, such as cabernet or pinot noir, or more beef broth
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or brown sugar
• 1 can (8 ounces) tomato sauce
• 1 large onion, quartered, sliced
• 1 large carrot, cut in 1/2-inch slices
• 3 cloves garlic, thinly sliced

Details

Servings 8
Adapted from southernfood.about.com

Preparation

Step 1

Heat the olive oil in a skillet over medium-high heat.
Generously sprinkle the roast all over with salt and pepper, then rub the paprika into all sides. Cook the roast for about 5 minutes on each side to brown.

Meanwhile, combine the broth, wine, tomato sauce, vinegar, and honey; set aside. Put the sliced onions, carrots, and garlic in the bottom of a 5 to 7-quart slow cooker.

Remove the roast from the heat and place it on the vegetables in the slow cooker. Pour the broth and wine mixture into the hot skillet and use a spatula to scrape up any browned bits; pour over the roast in the slow cooker.

Cover and cook on HIGH for 1 hour. Reduce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 1/2 to 4 1/2 hours longer.