I really need to look into more recipes involving my slow cooker. While it is really perfect to use in the summer time since it doesn’t heat up the kitchen, I think mostly think of using it this time of year when the weather is cooling down. Something about coming home on a cool fall day to a house that smells amazing and dinner waiting, is very inviting!
My husband is a big roast beef lover. I have made it in the oven or in the slow cooker using onion soup mix/mushroom soup, but thought I’d try something different this time. I know it is an extra step, but you will get MUCH better flavor if you take the time to brown your meat before slow cooking. (Regardless of what recipe you are using). Also, you can cook this on high and take a couple of hours off, but cooking lower & slower makes this meat exceptionally tender.
While I thought I’d have enough leftovers to put in a vegetable soup, I waited a day too long. When I got up this morning, there was an empty bowl in the sink. Guess I’d better hide those leftovers better next time!
- 1 (3-4 lb) boneless beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound carrots sliced into 1 inch pieces
- 3 stalks celery, chopped into 1 inch pieces
- 1 onion, cut into chunks (about 1 inch)
- 1/2 cup balsamic vinegar
- 1 cup tomato sauce
- 1 (14.5 oz) can beef broth
- 3 garlic cloves, minced
- 1/2 teaspoon ground sage
- 2 bay leaves
- 3 tablespoons corn starch
- 3 tablespoons cold water
In a large saucepan heated to medium-high, heat olive oil.
Place roast in pan and sear on all sides.
Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (I used a 6 quart slow cooker).
Cover roast with carrots, onions, and celery.
In a bowl, mix together balsamic vinegar, tomato sauce, beef broth, garlic, and sage. Pour over the roast.
Place 2 bay leaves on top and cover with lid. Cook on low for 9-10 hours.
When done cooking, remove roast and vegetables and keep warm.
Skim the fat off the liquid and pour liquid into a saucepan.
In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well.
Place saucepan on stove top and heat over medium high heat until it starts to boil.
Let cook for about 2 minutes or until it starts to thicken.
Serve gravy with pot roast and vegetables.
Adapted from: Taste of Home