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

1. Oven 300° Large Dutch oven Sprayed with Oil
2. 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.
3. 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.