Balsamic & Brown Sugar Braised Beef Roast

Ingredients

• 3–4 lb beef chuck roast

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 garlic cloves, minced

• ½ cup The Anointed Olive’s Traditional Dark Balsamic

• ⅓ cup brown sugar

• 1 cup beef broth

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tsp dried thyme

• 1 tsp dried rosemary

• Salt and black pepper, to taste

• 2 tbsp butter, optional

Directions

1. Season the roast with salt and pepper. Heat the olive oil in a large skillet and sear the roast for 3–4 minutes per side. Transfer it to the slow cooker.

2. In the same skillet, cook the sliced onion for 4–5 minutes. Add the garlic and cook for 30 seconds.

3. Add the balsamic, brown sugar, beef broth, Worcestershire sauce, Dijon, thyme, and rosemary. Scrape up the browned bits from the bottom of the skillet and simmer for 2–3 minutes.

4. Pour the sauce and onions over the roast. Cover and cook on LOW for 8–9 hours, until the beef is fork-tender.

5. Transfer the roast to a platter. Pour the cooking juices into a saucepan and simmer for 8–12 minutes to reduce. For a richer sauce, remove the pan from the heat and whisk in the butter.

6. Slice or shred the beef and spoon the onions and balsamic sauce over the top.

Serving Note
Serve over mashed potatoes, creamy polenta, or egg noodles. Leftovers make a good hot sandwich on toasted rolls with a little warmed sauce for dipping.