Ingredients
- 3 lb. organic, grass-fed beef chuck roast, boneless
- 2-3 organic sweet potatoes, cut into large pieces
- 4 organic carrots, cut into one-inch pieces
- 1 organic onion, sliced
- 2 sprigs of fresh organic rosemary
- 2 organic bay leaves
- 2 cloves organic garlic, minced
- 1 cup organic red wine (optional)
- 1/3 cup organic balsamic vinegar
- 1 1/2 cup organic grass-fed beef stock
- 2 tablespoons cooking fat
- Redmond Real Salt and freshly ground organic black pepper to taste
Instructions
- Season the roast on all sides with salt and black pepper.
- Melt cooking fat over medium-high heat and sear the roast for 2-3 minutes on each side.
- Place the meat in the slow cooker and top with the onion, minced garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs, and red wine.
- Cover the slow cooker and cook on low for 6 hours.
- Add the carrots and sweet potatoes, set the slow cooker to high, and cook for another 3 hours or until the vegetables are soft and the meat is fork-tender.
- Remove and discard the 2 bay leaves and rosemary sprigs.
- Pour the liquid from the slow cooker into a saucepan and bring it to a slow boil over medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
- Pour the sauce back into the slow cooker and serve with the meat and vegetables.
Recent Comments