Slow cooker Balsamic Pot Roast

I'm cooking again!! Sort of.  Sometimes.  Putting this into the crockpot took most of my energy for the day but I had a sweet little helper, so I can't complain too much. :)

I got the original recipe off Six Sister's Stuff but altered it slightly.   Their recipe is great, but I am too pregnant/lazy/tired/insert other excuse here, to go to the store when I don't have things.  I compromised.  

My alteration of their recipe:

Slow Cooker Balsamic Pot Roast

Ingredients:

Boneless chuck roast, 2-3 pounds

Salt, pepper, and garlic powder to season roast

3-5 carrots, peeled and cut in thirds (I used even more because we love pot roast carrots!)

3-4 ribs of celery, cut into large chunks

1 medium onion, sliced into rings

1/2 of a 6 oz can tomato paste

1/2 cup balsamic vinegar

1 packet of beef flavoring or 1 cube beef bouillon 

1 1/2 teaspoon dried thyme (I used a cube of fresh frozen)

1 teaspoon dried sage

4 cloves of garlic, minced 

2 cups water

You CAN sear the roast before you put it in your crockpot, but I personally don't.  I know people swear by it tasting better.. But this mama doesn't have that kind of time.  I usually just throw it in frozen or partially thawed.   I also use one of these bags for the crockpot (mine is a 6 quart) so I don't have to do dishes.

Season the roast with salt, pepper, and garlic powder.  You could even use something like lawry's for this step.  Throw it in the slow cooker.  Put the celery, carrots, and onion in on top.  Mix the tomato paste, vinegar, beef flavoring, thyme, sage, garlic, and water.  Pour over the top.  

You can either cook it on high for 6 hours (that's what I did) or cook it on low for 9-10 hours.  Since I rarely have it done and on the base before 10am, I usually cook it on high for a few hours and then switch it over to low.  Remember that 1 hour on the high setting equals about 2 on low.  

To make a gravy from the drippings: 

I skimmed about enough fat & juice off the top before removing the meat from my slow cooker to fill my 1 quart sauce pan about 1/3 of the way.  In a small cup I mixed 1/3 cup cold water and 2-3 tablespoons cornstarch (depending on how thick you want it.. More cornstarch makes it thicker!).  Bring the fat & juice to a boil, then add water/cornstarch mixture.  Bring to a boil again and wait for it to get nice and bubbly and thick.  Done! Super easy.  

Mine looked like this. 

This recipe turned out amazing.  I am not a gravy person (at all) but it was really delicious.  The meat was very tender and the veggies were cooked just right.  I am trying to figure out if I can find a way to freeze it all for newborn mayhem meals :)  I thought there would be plenty of leftovers but the boys gobbled up most everything!  Adding this to the rotation for sure!