Slow Cooker Balsamic Red Wine Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large carrots
3 large shallots
1 tbsp EVOO
1 boneless chuck roast (3-4 lbs)
1 tsp salt
½ tsp pepper
¾ c dry red wine
3 tbsp balsamic vinegar
2 tbsp packed light brown sugar
1 tbsp jarred beef base, such as Better than Bouillon
1 tbsp tomato paste
4 sprigs fresh thyme
1 sprig fresh rosemary
1½ tbsp flour
3 tbsp cold water
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Directions: |
Directions:Peel and cut carrots into 3 inch chunks
Peel shallots and cut in half through the root
Heat oil in a large frying pan. Sprinkle roast with S&P and brown on all sides.
Transfer roast to 6 qt slow cooker and top with carrots and shallots
Pour red wine into the pan you seared the meat in scraping any brown bits from the bottom of the pan. Stir in vinegar, brown sugar, beef base, and tomato paste. Pour mixture over roast in slow cooker
Cover and slow cook on low setting about 6 hours
Transfer roast to cutting board and vegetables to a serving platter
Whisk together the flour and cold water in small saucepan. Measure 1 cup of the cooking liquid and strain into the saucepan. Bring to a boil whisking often. Reduce heat and simmer until gravy thickens
Slice meat, add vegetables and spoon gravy on top. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Note from Auntie Kathy: I looked up beef base which is one of the ingredients. I'm sure it's sold lots of places, but I definitely saw that Target has it for $3.99
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