Pot roast has long held the top position for “Ultimate Comfort Food,” but getting it to the table can be a bit cumbersome if you don’t have hours to devote to the long cook time. Enter: the slow cooker. This slow-cooker twist on a classic will allow you to set it and forget it so you can enjoy pot roast without all the fuss.
Ingredients
3
lb Beef Chuck Roast
2
Tablespoons olive oil
7
Garlic cloves, peeled
3
Onions, quartered
7-10
Small carrots (cut into chunks if they are larger)
4
Sweet potatoes, cut into wedges
1
Cup of beef broth
1/4
Cup of balsamic vinegar
2
Tablespoons maple syrup
1
Tablespoon dijon mustard
10
Sprigs thyme
2
Bay leaves
1
Tsp black pepper
1 1/2
Tsp kosher salt
1/4
Cup parsley, roughly chopped
Steps
- In a bowl, mix together the beef broth, balsamic vinegar, maple syrup and Dijon mustard and set aside.
- Place the carrots, onions and sweet potatoes, garlic, thyme sprigs and bay leaves into a large slow-cooker.
- Pat the roast dry with paper towels. Season the roast very well with salt and pepper. Coat the entire roast lightly in olive oil.
- Preheat a large pan on medium-high heat. When the pan is hot, add the roast to brown nicely on all sides. It’ll take a couple of minutes on each side.
- Transfer the roast and juices to the slow-cooker on top of the vegetables, and then pour the balsamic broth mixture on top of everything.
- Cook on low for 8 hours or until the beef and vegetables are both tender.
- Top with fresh parsley before serving.
To thicken the gravy if desired, make a slurry using water and a teaspoon or two of tapioca flour or cornstarch. Stir it to the slow cooker a few minutes before serving.
