- 1 tablespoon vegetable oil
- 3 lb chuck roast, cut into 2 pieces
- 2 Tbsp Balsalmic Vinegar
- 4 Tbsp minced Garlic
- 2 Tbsp minced dried Parsley Flakes
- 2 teaspoons dried Thyme
- 2 teaspoon dried Rosemary
- 1 teaspoon salt, 3/4 teaspoon pepper
- 1 cup beef broth, low sodium preferred
- 3 cups cubed Potatoes
- 1 cup sliced Carrots- I used the big baby carrots cut in half
- 1 cup chopped Celery- Somehow my celery got shoved to the back of the fridge, and died of hypothermia. So used 2 cups Broccoli instead
- 1-2 chopped Onions
Directions
1. Put roast in a 5-7 quart crock pot.
2. Brush roast with balsamic vinegar.
3. Make a paste with remaining ingredients (not including broth, carrots, potatoes, celery & onions) and apply to meat.
4. Add broth.
5. Cover and cook on Low 5 hours.
6. Add potatoes, carrots, onions and celery.
7. Cover and cook 2 hours or until vegetables are tender.