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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Slow Cooker Balsamic Red Wine Pot Roast Recipe

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This recipe for Slow Cooker Balsamic Red Wine Pot Roast, by , is from Kehoe Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nikki Bruschino Patterson


4 large carrots
3 large shallots
1 tbsp EVOO
1 boneless chuck roast (3-4 lbs)
1 tsp salt
tsp pepper
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
1 tbsp flour
3 tbsp cold water

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.

Number Of Servings:
Number Of Servings:
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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