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Slow Cooker Pot Roast

Ingredients

  • 12 ounces carrots, (340g) peeled and cut into 1 1/2-inch pieces
  • 1 pound Yukon Gold potatoes, (454g) cut into 1 1/2-inch pieces
  • 5 sprigs thyme
  • 3 pounds chuck roast, (1.4kg) or chuck roll, excess fat trimmed
  • 2 teaspoons kosher salt, (12g) divided
  • 1 teaspoon black pepper, (2g)
  • 2 tablespoons olive oil, (30 ml)
  • 1 1/2 cups yellow onions, (200g) 1-inch pieces
  • 1 tablespoon minced garlic, (10g)
  • 2 tablespoons balsamic vinegar, (30ml)
  • 2 tablespoons tomato paste, (30g)
  • 3 tablespoons unsalted butter, (45g)
  • 3 tablespoons all-purpose flour, (17g)
  • 1 tablespoon soy sauce , (15ml)
  • 1 1/2 cups unsalted beef stock, (480ml)
  • 1 teaspoon chopped parsley

Instructions

  • Add potatoes, carrots, and thyme to the slow cooker.
  • Dry surface of the chuck roast with a paper towel.
  • Season with 1 1/2 teaspoons salt and 1 teaspoon pepper, evenly seasoning all sides.
  • Heat a large saute pan over medium-high heat. Add oil, once hot, add the beef to the pan. Sear the until golden brown, about 5 minutes per side. Transfer to the slow cooker and reserve the pan and drippings. 
  • Heat pan to medium and add onions, saute until lightly golden and tender, 2 minutes. Add garlic and saute for 30 seconds.
  • Add balsamic vinegar and saute until reduced and coats the onions, about 1 minute.
  • Add tomato paste, stir and cook for 1 minute. Transfer onion mixture to the slow cooker.
  • Heat pan over medium-high heat, add butter and flour, whisk to combine, cook for 30 seconds.
  • Gradually add beef stock, vigorously whisking to create a smooth and lightly thickened sauce, about 1 to 2 minutes. The liquid should be near a boil to thicken, increase the heat if needed once all of the stock is added.
  • Add soy sauce and 1/2 teaspoon salt to the sauce, taste and adjust seasoning as needed. Add sauce to the slow cooker.
  • Place the lid on the slow cooker and cook on "High" setting for 4 to 5 hours, or "Low" Setting for 7 to 8 hours. The vegetables should pierce easily with a fork and meat should be tender when sliced.
  • Serve with vegetables, sauce, and garnish with parsley.

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