Rosemary Balsamic Roast

Rosemary Balsamic Roast has been served for Sunday lunch, more often than not, throughout the years in our family. I decided to add a bit more flavor to the traditional pot roast.

Needing to make use of a batch of croissants one afternoon, I simply thickened the already yummy gravy and served roast beef sandwiches! You may need to play with your thickening agents a bit, as well as add a few more seasonings of choice, but either way you'll have a delicious meal.

Essentials

1 Organic Chuck Roast

1-1/2 C Flour

1/4 C Extra-Virgin Olive Oil

1 Tsp Sea Salt

1 Tsp Black Pepper

1 T Lawry's Seasoned Salt

2 C Red Wine

1 C Alessi Balsamic Vinegar

6 Carrots, peeled and quartered

3 Sprigs Fresh Rosemary

1 C Water

1 Large Plastic Bag

Directions

1. In a large slow cooker set to warm (mine is 7 quarts in capacity), add red wine and balsamic vinegar.

2. In a large skillet over medium heat, add olive oil.

3. Add flour, salt and pepper to a plastic bag, insert roast, seal and toss until roast is completely coated.

4. Add a pinch of flour to the heated oil and look for it to sizzle, meaning it's ready for searing.

5. Add roast to skillet and sear until golden brown on each side, sprinkling with Lawry's Seasoned Salt before flipping.

6. Once roast is nicely seared on both sides, add water and roast to the slow cooker and set on High for 4 hours.

7. After roast has cooked for two hours, add carrots and rosemary. Additional water may be added if needed, but do not fully submerse roast in liquid.

8. Allow roast to finish cooking, place on cutting board, slice and serve!

xo, Melissa