Ingredients
2tbspcanola oil
4lbschuck roast,boneless
1½tspkosher salt
½tspblack pepper,ground
1yellow onion,diced
3clovesgarlic,minced
½tspdried thyme
1bay leaf
⅓cupbalsamic vinegar
1tbspbeef base,optional
½cupred wine
¼cupbrown sugar
3carrots
12potatoes
Preparation
In a large pot or skillet add 2 tablespoons of canola oil on high heat.
Season the pot roast with the salt and pepper.
Add the pot roast to the pan and brown on both sides for about 3 to 5 minutes on each side.
Add the meat to the slow cooker.
Add the onions into the pan you browned the beef in and cook for 1 to 2 minutes.
If you have space around the meat in the slow cooker add in some small potatoes and carrots.
Top the beef with the onions, garlic, thyme, and bay leaf.
In a small cup, add the beef base to the balsamic vinegar and whisk together.
Top the beef with the balsamic mixture, red wine, and brown sugar.
Cook on Low for 6 to 8 hours.
Remove the bay leaf before serving.
Strain the liquid out after it is done cooking.
Spoon off the fat and discard.
Add the remaining sauce to a small pan and cook on medium heat until thickened for about 8 to 10 minutes.
