Balsamic Pot Roast

• 1 cup Beef Stock
• 3 whole Medium Sweet Onions, Peeled And Cut Into Thick Slices
• 2 cups Carrots, Peeled And Cut Into Large Pieces
• 3 pounds Boneless Chuck Roast
• 2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Dried Parsley
• 18 teaspoons Cayenne Pepper
• 1/4 teaspoons Dried Thyme
• 1 Tablespoon Olive Oil
• 1/4 cups Water
• 1/2 cups Balsamic Vinegar
• 1/2 cups Tomato Sauce

1. In a saucepan, bring the beef stock to a simmer; allow to simmer until it has reduced to 1/2 cup.
2. Set aside.
3. Place onions and carrots in the bottom of the slow cooker.
4. Trim as much fat as possible from the roast and trim it as necessary to fit in the slow cooker.
5. In a small bowl, combine salt, pepper, garlic powder, parsley, cayenne and thyme.
6. Rub each side of the roast well with the seasoning mixture.
7. Meanwhile, heat a heavy pan with the oil over high heat.
8. Brown the roast well on both sides.
9. When thoroughly browned, remove from the pan and place in the slow cooker on top of the vegetables.
10. Pour the water into the pan to deglaze it.
11. Add this to the beef broth, along with the balsamic vinegar and tomato sauce.
12. Pour mixture over the beef and vegetables in the slow cooker.
13. Cook on low for 6-8 hours or until meat is tender.
14. Remove the meat and vegetables from the slow cooker and cover with foil to keep warm.
15. Pour the liquid into a saucepan (if desired, use a fat separator to remove some of the fat before doing so); bring to a simmer and reduce by 1/3.
16. Serve the sauce with meat and vegetables.
17. If desired, you can thicken the sauce with a slurry of cornstarch and water to make a gravy.
18. Recipe adapted from Kalyns Kitchen.

beef, sweet onions, carrots, kosher salt, freshly ground black pepper, garlic, parsley, cayenne pepper, thyme, olive oil, water, balsamic vinegar, tomato sauce

Taken from tastykitchen.com/recipes/main-courses/balsamic-pot-roast/ (may not work)