Balsamic Pot Roast

  • 3-4 lbs. beef chuck roast
  • Your favorite chili powder or seasoned salt
  • 2 T. olive oil
  • 2 sprigs of fresh rosemary or 1 tsp. dried rosemary
  • 2 fresh sage leaves or 1 tsp. dried sage
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 1/2 c. balsamic vinegar
  • 1/2 c. red wine
  • 1 c. beef broth
  • 1 1/2 c. peeled, chopped sweet potatoes
  • 1 1/2 c. peeled, chopped turnips
  • 2 T. instant tapioca

To get the nicest texture for your pot roast, rub it generously with your favorite chili powder or seasoned salt and sear it in a pan over medium-high heat in the olive oil before placing it in the stoneware pot that comes with your slow cooker. Add the fresh herbs, sliced onion, chopped garlic, and balsamic vinegar to the top of the roast. If you have the time, do this the night before and store in the refrigerator overnight to save on prep time in the morning and to allow the meat to rest and absorb some of the great flavors of the vinegar, onions, garlic, and herbs.

In the morning, add the red wine and beef broth. Add the remaining vegetables and sprinkle the very top of the roast and vegetables with the instant tapioca. Cover the pot, place it in the warming sleeve, and turn the slow cooker on low and cook for 6-8 hours. Prior to serving, remove any bones and excess fat from the meat and stir the dish gently to coat everything with the flavorful gravy your slow cooker has made. Serve hot.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes plus chilling time and simmering time

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