Ingredients:

  • 3 lbs (1.36 kg) chuck roast, or brisket
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (approximately 1 cup, 150g)
  • 2 carrots, peeled and chopped (approximately 1 cup, 125g)
  • 2 celery stalks, chopped (approximately ½ cup, 75g)
  • 3 cloves garlic, minced (approximately 1 tablespoon)
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) dried rosemary
  • 4 cups (950ml) beef broth (low sodium preferred)
  • 2 tablespoons (30ml) balsamic vinegar
  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 lb (450g) baby carrots (or chopped regular carrots)
  • 2 tablespoons (30ml) all-purpose flour (optional, for thickening the gravy)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon cornstarch
  • 2 Tablespoons of Kosher Salt
  • 1 Tablespoon freshly ground Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Paprika

Instructions:

  1. Pat the roast dry with paper towels and season generously on all sides with the salt and pepper mix.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned (about 3-4 minutes per side).
  3. Remove the roast from the skillet and set aside. Add the chopped onion, carrots, and celery to the skillet and sauté until softened (about 5-7 minutes). Add the minced garlic and tomato paste and cook for 1 minute more.
  4. Pour in a small amount of beef broth to deglaze the skillet, scraping up any browned bits from the bottom. Transfer the vegetables and broth to the slow cooker.
  5. Place the seared roast on top of the vegetables in the slow cooker. Pour in the remaining beef broth and balsamic vinegar. Add the dried thyme and rosemary.
  6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the roast is fork-tender.
  7. During the last 2-3 hours of cooking (on low) or 1-1.5 hours (on high), add the potatoes and baby carrots to the slow cooker.
  8. Remove the roast and vegetables from the slow cooker and set aside, covering them to keep warm. Spoon off any excess fat from the cooking liquid. In a small bowl, whisk together the flour and a small amount of cold water to make a slurry. Whisk the slurry into the cooking liquid in the slow cooker. Cook on high for 15-20 minutes, or until the gravy has thickened to your desired consistency.
  9. Shred the roast with two forks. Serve hot with the vegetables and gravy.