No Fuss Sunday Slow-Cooker Balsamic Pot Roast

Ingredients

• 1  Large Onion, Roughly Chopped
• 1 whole 2-2 ½ Pound Size Boneless Beef Chuck Roast
• 1 cup Low Sodium Beef Broth
• 3 Tablespoons Balsamic Vinegar
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Quick Cooking Tapioca Powder
• 3 cloves Large Garlic Cloves, Minced
• 1 teaspoon Italian Seasoning- Store Bought Or Homemade
• Salt And Pepper, to taste

Preparation Instructions

Place onions into your slow cooker. (I used half of a red onion and half of white because I had them and they needed to be used—but use whatever you prefer, totaling 1 onion).

Place roast on top of the onions. Season meat with salt and pepper.

In a small bowl whisk together broth, vinegar, tomato paste, tapioca, garlic and Italian seasoning. Pour mixture over the meat.

Set cooker on low and cook for 8-10 hours. If you’re short on time set cooker to high and cook 4-5 hours.

Let the roast cook without disturbing or checking on it. Every time you open the lid it lets all of that precious hot air out. I was bummed to come home and find that my lid somehow and fallen in and created a constant leak. But it all worked out just fine in the end.

Once roast is cooked and is tender to the point of falling apart transfer to a serving dish.

Use juice and onions in crockpot as gravy. Transfer liquid to a gravy boat. Plate it up! ENJOY!