I had another full day of cookie baking for eBay customers. I'd planned to make a pot roast in the oven, but it was full of cookies so I decided to make it in the crockpot instead. And, I really didn't have time to fool around with searing meat or sautéing veggies first! (Besides, my common sense told me that searing the outside of meat that I'm slow-cooking wouldn't allow the liquid to penetrate and get it all moist and tender ~ doesn't that make sense to you too?) Anyways, I just put everything into the crockpot, as-is, and it was perfectly wonderful for dinner!
BALSAMIC Herb POT ROAST
2-3 lb Beef Chuck Roast
1 TB flour……………………………...….........1/2 (16oz) bag baby carrots
3 TB garlic, chopped or minced.......................1-2 Russet potatoes, cut into chunks
1/2 white or yellow onion, sliced thin
3-4 cups beef broth…………………...............1 cup red wine
2 TB balsamic vinegar……………….…......….1 tsp. dried thyme leaves
1 tsp. dried sage leaves……………..........…...1 bay leaf
1 TB fresh parsley, chopped………...........…...1 fresh rosemary sprig
Kosher salt & black pepper, to taste
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Preheat OVEN to 275 degrees. Line a roasting pan with foil and set aside. ~or~ spray your CROCKPOT with non-stick cooking spray.
Season the roast with salt & pepper on both sides and put into the roasting pan/crockpot. Scatter the carrots around the roast and put the onions on top of the roast and the carrots.
Mix together the rest of the ingredients and pour over the roast and the veggies. Cover the pan tightly with foil and roast for 5-8 hours, or until the meat falls apart with a fork. ~or~ cook on HIGH in your crockpot for about 4-5 hours, or on LOW for about 5-8 hours. (You really can’t roast/cook it too long ~ an extra hour or so won’t hurt it, so don’t worry.)