Balsamic Pot Roast

 
The balsamic vinegar really makes a huge difference in flavor AND  it helps to tenderize the meat as well.  This is one the best pot roast I've  made, if I do say so myself.  I know pot roast isn't exciting, but give this version a try - you won't be disappointed!  It is a great Winter Comfort Food

Balsamic Pot Roast

3 lbs beef chuck roast, boneless 
Garlic Powder & Pepper seasoning (You can find this mix in the spice section, if not, just combine 3 parts garlic powder to 1 part ground pepper)
2 tbsp olive oil
1 onion, sliced
2 sprigs of fresh rosemary
2 bay leaves
2 fresh sage leaves
2 cloves garlic, chopped
1 cup red wine
1/3 cup GOOD balsamic vinegar
2 cups beef stock or broth
3 tbsp corn starch
Salt & Pepper
Baby carrots, about a bag
2 medium potatoes, cut into mouth sized pieces

Whether or not you prefer to cook my pot roast in a crock pot, or dutch oven,  I do think it's essential to sear the meat first.  If you have the time, do this the night before:  

Sprinkle garlic powder & pepper seasoning all over the meat.  Heat olive oil on medium-high in a large skillet.  When nice and hot, sear the roast on all sides - couple of minutes on each side.  Remove from pan and place in the bowl of your slow cooker.  Top with the sliced onion, chopped garlic and balsamic vinegar. I use a piece of cheesecloth and placed all the herbs in it, tie it up with kitchen string and place it into the pot - this way you don't need to fish all the herbs out later.  Cover pot and put in fridge overnight.  

In the morning, add the red wine and beef stock/broth.  Cover and turn slow cooker on low and cook for 6 hours.  Add the carrots & potatoes, turn the slow cooker up to high heat and cook for another 2 hours, or until desired tenderness of the vegetables.  Personaly, I prefer them with a bit of a bite to them rather than mushy.

Once everything is done to your desired tenderness, remove the liquid into a large measuring cup or bowl.  I find it easier to remove the meat and vegetables to a plate first, the remove liquid, returning meat and vegetables back to pot.   Let the liquid settle, then skim off the fat.  Put the corn starch into a small bowl or cup, and add COLD water, just enough to cover, and stir until smooth.  Add the beef liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil.  Add the cornstarch liquid to the saucepan and stir to combine.  Heat until it gets hot and thickens up a bit.  Once you've got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies.  Serve hot.