Ingredients
Scale
- Four pounds chuck roast, boneless, trimmed
- One pound baby potatoes halved
- Eight garlic cloves smashed
- Four carrots, large, sliced
- Two stalks of celery, chopped into large chunks
- Two yellow onions, chopped
- One cup beef broth, reduced-sodium
- Quarter cup balsamic vinegar
- Two tablespoons Dijon mustard
- One tablespoon olive oil
- One tablespoon brown sugar
- Two teaspoons dried thyme
- Two teaspoons crushed bouillon
- Salt
- Black pepper
Instructions
- Rub the roast with pepper and salt, and heat the oil high in a skillet. Then, brown the roast for six minutes per side. Set the roast aside and arrange the chopped potatoes, carrots, and celery inside the slow cooker. Then, put the roast on top and arrange the remaining seasonings, vinegar, spices, and vegetables onto it.
- Pour the broth in and add pepper and salt to taste, then cook for eight hours on LOW, or until the meat is fall-apart tender. Also, check to ensure it reaches 145F and that the vegetables are fork-tender. Then, serve the pot roast as preferred.
You should also check this video recipe for more suggestions.