Tom's Crockpot Pot Roast

Tom's Crockpot Pot Roast

Ingredients

• 1 (3-4 lb) boneless beef chuck roast
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 pound baby carrots
• 3 stalks celery, chopped into large pieces
• 1 onion, sliced
• 1/2 cup Celia's Traditional balsamic vinegar
• 1 cup tomato juice
• 1 (14.5 oz) can beef broth
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 2 bay leaves
• 3 tablespoons corn starch
• 3 tablespoons cold water

Directions

1. In a large saucepan heated to medium-high, heat olive oil. Place roast in pan and sear on all sides. Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (I used a 6 quart slow cooker).
2. Cover roast with carrots, onions, and celery. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast. Place 2 bay leaves on top and cover with lid. Cook on low for at least 9-10 hours.
3. When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well. Place saucepan on stove top and heat over medium high heat until it starts to boil. Let cook for about 2 minutes or until it starts to thicken. Serve gravy with pot roast, mashed potato's and vegetables.