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INGREDIENTS

extra-virgin olive oil

1 1/2 lb. boneless chuck roast, trimmed

kosher salt

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. Swanson Chicken Broth

1 c. dry red wine

2 tbsp. chopped fresh parsley

DIRECTIONS

  • 1. 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.
  • 2. 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.
  • 3. Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
  • 4. Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.