Crock Pot Balsamic Pot Roast

Ingredients:

• 1 Tbsp J. Olive Co. Garlic Olive Oil


• 1 1/2 lb. boneless chuck roast, trimmed of fat


• Kosher salt


• Freshly ground black pepper


• 5 garlic cloves, minced


• 1 large onion, diced


• 1/3 cup 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 cup low-sodium chicken stock


• 1 cup dry red wine


• 2 Tbsp chopped parsley

Directions:

1. 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.


2. 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.


3. Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.


4. Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.