1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried thyme
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups unsalted beef stock
2/3 cup balsamic vinegar
Spray slow cooker bowl with non-stick cooking spray. Season roast with salt, thyme and black pepper. Place in bottom of slow cooker.
Scatter onion, carrots, celery and garlic over roast. Pour stock and balsamic vinegar over top. Cover and cook on LOW for 10 hours.
Remove roast and allow to rest 15 minutes before slicing. Skim fat off cooking liquid and thicken if desired. Serve sauce over roast.
Serves 6
Prep Time 15 minutes
Cook Time 10 hours
This recipe is a keeper for my house. I had to work late so the sauce wasn't made. It cooked a little longer (okay two whole hours longer) than recommended so it couldn't be sliced as it fell apart. I will can the broth for later use. Possibly in vegetable soup or something of the like. Two Thumbs Up!!
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