1 tbsp J. Olive Co. Garlic Olive Oil
1 1/2 lb. boneless chuck roast, trimmed of fat
Freshly ground black pepper
5 garlic cloves, minced
1 large onion, diced
1/3 c. J. Olive Co. Neapolitan Herb Balsamic
1/4 light brown sugar
3 carrots, peeled and chopped into 1-inch pieces
3 Yukon gold potatoes, peeled and cut into 1-inch chunks
5 sprigs of fresh thyme or 1 tsp dried
1 bay leaf
2 c. low-sodium chicken stock
1 c. dry red wine
2 tbsp. chopped parsley
In a large sauté pan over high heat warm 1 tbsp Garlic Olive Oil. Dry meat with paper towels and season generously with salt and pepper. Sear on all sides until a deep golden crust forms, about 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
Return pan to medium heat. Sauté onions for 2 minutes. Add the garlic and sauté for an additional 30 seconds. Deglaze with Neapolitan Herb Balsamic. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in a slow cooker.
Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.