The Classic Kitchen: Balsamic Pot Roast

I used radishes instead of potatoes to keep it lower carb. You could also use things like turnip or rutabaga. I saw this recipe and had yo try it with my own twist.

The ingredients:

3-4lb chuck roast

Salt and pepper

Olive oil

Quartered radishes

Baby carrots

3 cloves garlic crushed or minced

2 C beef broth

Onion powder

Garlic powder

Rosemary 

Thyme

2 TBSP balsamic vinegar

The recipe:

Sear the roast on both sides in olive oil after patting dry and seasoning with salt and pepper.

In a crockpot, add the garlic, radishes, and carrots. Add the seared roast to the crockpot arranging the veggies around it. 

Combine the broth, onion powder, and garlic powder. Then, add to the crockpot.

Add the rosemary and thyme.

Add the basalmic vinegar.

Slow cook on LO 7-8 hours or HI 4-5 hours. Check and if needed add an additional hour.

Remove the roast and let rest for 10 min. While thats being done, you can thicken the liquid if desired. 

Notes:

Use fresh herbs for best favor but i used dry.

To combine the broth with the garlic and onion powder I used a large mason jar and shook it up to combine. I also used a broth mix from bare bones. 

Make sure you sear the meat 1st and let it rest after for the best flavor.

To thicken the liquid I would use xanthum gum but you can cook down to reduce as well.