Prep 5 mins
Cook 10 hrs
Adapted from The Crepes of Wrath
- 3 -4 lbs boneless chuck roast
- 32 ounces low sodium beef broth or 32 ounces beef stock
- 1 (6 ounce) can tomato paste
- 1⁄4 cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons smoked paprika or 2 teaspoons regular paprika
- 3 teaspoons allspice
- fresh rosemary
- 3 medium carrots, coarsely chopped
- 1 large onion, sliced thinly
- 1 -2 lb potatoes, diced or 3 medium potatoes
- salt and pepper
- Spray your crock pot generously with Pam or line it with a crock pot liner.
- Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, salt and pepper to taste.
- Toss in half of the vegetables and place your chuck roast on top of everything.
- Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth. Top with your rosemary.
- Set the crock pot on low and cover. Let it cook for 8-10 hours on low. If you can, check on it every so often and give it a little stir (this isn’t necessary if you are away from the house).
- When ready, move the roast to a cutting board and slice to serve. Serve with the vegetables and juices from the meat and broth. A salad might go well here too, but we were all about meat and potatoes that night.