Ingredients
- 1 Large Onion, Very Thinly Sliced
- 1 Small Bag of Baby Carrots
- 1 Small Bag of Fingerling Potatoes
- 3 Pounds Boneless Beef Chuck Roast
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 4 Large Cloves Garlic, Very Thinly Sliced
- 1 Cup Balsamic Vinegar
- 2 (14.5 Ounce) Cans Diced Tomatoes, Undrained
- 2 Cup Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Dried Rosemary
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Basil
- 2 Teaspoons Dried Thyme
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Black Pepper
Directions
- Oven 300° Large Dutch oven Sprayed with Oil
- Place half the sliced onions into the bottom of a Dutch Oven. Then layer of carrots and layer of potatoes. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the vegetables. Place the remaining onions and garlic on top of the roast.
- In a large bowl, mix the vinegar, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
Serve with Crusty Bread and butter and a spring side salad.
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