Slow Cooker Balsamic Pot Roast

By TNcook

Ingredients

• Ingredients:
• Slow Cooker Balsamic Pot Roast Recipe
• 1(3-4 lb)1 (3-4 lb) boneless beef chuck roast
• salt and pepper to taste
• 2tablespoons2 tablespoons olive oil
• 1pound1 pound baby carrots
• 3stalks3 stalks celery, chopped into large pieces
• 11 onion, sliced
• 1/2cup1/2 cup balsamic vinegar
• 1cup1 cup tomato juice
• 1(14.5 oz) can1 (14.5 oz) can beef broth
• 33 garlic cloves, minced
• 1teaspoon1 teaspoon dried thyme
• 1/2teaspoon1/2 teaspoon ground sage
• 22 bay leaves
• 3tablespoons3 tablespoons corn starch
• 3tablespoons3 tablespoons cold water

Details

Servings 1
Preparation time 15mins
Cooking time 555mins
Adapted from sixsistersstuff.com

Preparation

Step 1

Directions:

In a large saucepan heated to medium-high, heat olive oil. Place roast in pan and sear on all sides. Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (I used a 6 quart slow cooker).

Cover roast with carrots, onions, and celery. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast. Place 2 bay leaves on top and cover with lid. Cook on low for

When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well. Place saucepan on stove top and heat over medium high heat until it starts to boil. Let cook for about 2 minutes or until it starts to thicken. Serve gravy with pot roast and vegetables.