Balsamic Pot Roast

• 1 (3 -4 lb) boneless beef chuck roast
• salt and pepper
• 2 tablespoons olive oil
• 1 lb baby carrots
• 3 stalks celery, chopped into large pieces
• 1 onion, sliced
• 12 cup balsamic vinegar
• 1 cup tomato juice
• 1 (14 1/2 ounce) can beef broth
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 12 teaspoon ground sage
• 2 bay leaves
• 3 tablespoons cornstarch
• 3 tablespoons cold water

1. In a large saucepan heated to medium-high, heat olive oil.
2. Place roast in pan and sear on all sides.
3. Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (I used a 6 quart slow cooker).
4. Cover roast with carrots, onions, and celery.
5. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage.
6. Pour over the roast.
7. Place 2 bay leaves on top and cover with lid.
8. Cook on low for at least 9-10 hours (you can cook it on high for 6-7 hours, but I highly recommend the low and slow method!
9. ).
10. When done cooking, remove roast and vegetables and keep warm.
11. Skim the fat off the liquid and pour liquid into a saucepan.
12. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well.
13. Place saucepan on stove top and heat over medium high heat until it starts to boil.
14. Let cook for about 2 minutes or until it starts to thicken.
15. Serve gravy with pot roast and vegetables.

boneless beef chuck roast, salt, olive oil, baby carrots, stalks celery, onion, balsamic vinegar, tomato juice, beef broth, garlic, thyme, ground sage, bay leaves, cornstarch, cold water

Taken from www.food.com/recipe/balsamic-pot-roast-520609 (may not work)