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
1 c. dry red wine
2 tbsp. chopped fresh parsley
- 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.