Balsamic Pot Roast

Classic pot roast with a tangy-sweet balsamic edge that keeps it from tasting one-note. Shred or slice, and freeze in its gravy.

Ingredients

• 3–4 lb beef chuck roast
• Salt and pepper
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 cup beef broth
• ⅓ cup balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp tomato paste
• 1 tsp dried thyme

Instructions

1. Season the roast with salt and pepper (a quick sear first is optional but adds depth). Place in the slow cooker with the onion and garlic.
2. Whisk the broth, balsamic, Worcestershire, brown sugar, tomato paste, and thyme, and pour over.
3. Cook on low 8 hours until fork-tender.
4. Shred or slice and stir through the gravy.

Make-Ahead & Storage

Freeze in its gravy up to 3 months; vacuum-seals well. Serve over mashed potatoes, polenta, or egg noodles.

Notes

Add carrots and potatoes to the cooker to make it a one-pot meal. Reduce the gravy on the stovetop if you want it thicker.