extra-virgin olive oil
1 1/2 lb. boneless chuck roast, trimmed
Freshly ground black pepper
5 cloves garlic, minced
1 large onion, cut into 1" cubes
1/4 c. balsamic vinegar
3 tbsp. brown sugar
3 carrots, peeled and chopped into 1" pieces
3 Yukon gold potatoes, peeled and cut into 1" chunks
5 sprigs of fresh thyme
1 bay leaf
2 c. low-sodium chicken stock
1 c. dry red wine
2 tbsp. chopped fresh parsley
In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. 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 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.