Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup balsamic vinegar
  • 1/2 cup low-sodium beef broth
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 lb carrots, cut into 2-inch chunks
  • 1 lb Yukon Gold potatoes, quartered
  • 1 large yellow onion, wedged

Instructions:

  1. Pat the 3 lb beef chuck roast dry with paper towels and season generously with 1 tsp salt and 1 tsp black pepper.
  2. Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering; sear the meat for 5–7 minutes per side until a dark, dark golden crust forms, then transfer the beef to the slow cooker.
  3. In the same skillet, sauté the wedged yellow onion for 2 minutes to pick up the browned bits, then transfer the onions to the slow cooker.
  4. Whisk together 1/2 cup balsamic vinegar, 1/2 cup low-sodium beef broth, 2 tbsp brown sugar, 1 tbsp Dijon mustard, 4 cloves minced garlic, and 1 tsp dried rosemary in a small bowl, then pour the mixture over the beef and add 2 bay leaves.
  5. Arrange the 1 lb quartered Yukon Gold potatoes and 1 lb carrots, cut into 2-inch chunks, around the meat.
  6. Secure the lid and set the slow cooker to Low for 8 hours; remove meat and let it rest for 3 minutes.
  7. Remove the meat and vegetables to a serving platter.
  8. Pour the remaining liquid from the slow cooker into a saucepan and simmer over medium heat for 5–10 minutes until the sauce thickens into a glossy glaze, then pour over the sliced beef.