Slow Cooker Pot Roast

I think we can all say that I'm a big fan of pot roast. I have a very simple rule when cooking it...dump it into a crock pot, dump some onion soup mix on it, and hit go. Never screws up and is always delicious.

When I find new recipes I'm skeptical to try them, and yet I do. This recipe promised to be delicious, but it wasn't great. First I'm not a fan of balsamic vinegar cooking for longs periods of time. I'm a fan of balsamic in other ways, but not to cook with.

Also, the pot roast stuck to the bottom of the crock pot. I've never had that happen. There was a ton of moisture in the pot so can't figure out how it stuck to the bottom.

At any rate, this isn't a recipe I'll use again.

Slow Cooker Pot Roast
Recipe from Cafe Delites

1 tablespoon olive oil

4 pounds chuck roast or blade roast, boneless and trimmed of excess fat

2 yellow onions chopped

8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)

1 pound baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)

4 large carrots, cut into 2-inch pieces

2 stalks celery, cut into 1-inch pieces

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon brown sugar

2 teaspoons dried thyme

1-2 teaspoons vegetable stock powder or bullion powder

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1 cup reduced-sodium beef broth

2 tablespoons plain flour (optional -- for a thick gravy)

2 tablespoons fresh chopped parsley, to serve

Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.

Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). 

Cook on high setting for 4-5 hours, or low for 6-8 hours, OR until meat is tender and falling apart, and the vegetables are soft.