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:
- 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.
How much Brown Sugar is added to the pan? It is not listed in the ingredients list.
It needs to be 1/4 cup light brown sugar. Thank you for your comment!