I usually make very plain, straightforward pot roast. This version has a really nice tang from the balsamic vinegar.
Balsamic Pot Roast in a Crockpot
1 (3-4 lb) boneless beef chuck roast
salt and pepper to taste
2 Tbs olive oil
1 lb baby carrots
3 stalks celery, chopped into large pieces
1 onion, sliced
1/2 cup balsamic vinegar
1 cup tomato juice
2 cups beef broth
3 garlic cloves, minced
1 tsp thyme
1/2 tsp sage
2 bay leaves
3 Tbs corn starch
3 Tbs 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.
Cover roast with carrots, onions, and celery. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, sage and bay leaves. Pour over the roast and cover. Cook on low for 9-10 hours or on high for 6-7 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.