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Slow Cooker Balsamic Pot Roast

Judy Kim
  • 495 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Chuck, boneless roast

1

Bay leaf

3

Carrots

5 cloves

Garlic

1

Onion, cut into 1" cubes, large

2 tbsp

Parsley, fresh

5

sprigs Thyme, fresh

3

Yukon gold potatoes, peeled and cut into 1" chunks

2 cups

Chicken stock, low-sodium

1/4 cup

Balsamic vinegar

1

Black pepper, Freshly ground

3 tbsp

Brown sugar

1

Kosher salt

1

Olive oil, extra-virgin

1 cup

Red wine, dry