This tender, juicy beef pot roast is flavored with optional red wine, beef broth, and a tangy tomato sauce and vinegar combination. Use a boneless chuck roast in this slow cooker pot roast or another cut suited to long, slow cooking.
- 1 3 to 4 lb. beef chuck roast (boneless)
- 2 teaspoons Hungarian paprika
- Garnish: salt and pepper sprinkled
- 2 tablespoons olive oil
- 1/2 cup broth (beef)
- 1/2 cup wine (red, such as cabernet or pinot noir, or more beef broth)
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey (or brown sugar)
- 1 8-ounce can tomato sauce
- 1 onion (large, quartered and sliced)
- 1 carrot (large cut into 1/2-inch slices)
- 3 garlic cloves (thinly sliced)
- Heat the olive oil in a skillet over medium-high heat.
- Generously sprinkle the roast all over with salt and pepper. Rub the paprika into all sides.
- Sear the roast in the hot olive oil for about 5 minutes on each side to brown.
- Meanwhile, combine the broth, wine, tomato sauce, vinegar, and honey; set aside. Put the sliced onions, carrots, and garlic in the bottom of a 5 to 7-quart slow cooker.
- Remove the roast from the heat and place it on the vegetables in the slow cooker. Pour the broth and wine mixture into the hot skillet and use a spatula to scrape up any browned bits; pour over the roast in the slow cooker.
- Cover and cook on HIGH for 1 hour. Reduce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 1/2 to 4 1/2 hours longer.
- Serve with hot mashed potatoes and green beans or corn for a delicious and satisfying family meal.
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|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||13 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||2 g|