4 lbs beef chuck roast
6 small to medium potatoes, scrubbed (I prefer red or yukon gold for this dish)
4 medium to large carrots, ends trimmed and cut into 2″ pieces
1/2 of a red onion, cut into wedges about 6 segments
1-1/2 tsp Celery Salt
1 tsp Roasted Garlic Powder
1 tsp N.Y. Steak & Burger Seasoning
1 tsp Onion, Granulated
1 tsp sea salt, fine
3 Tbsp tomato paste
2 Tbsp Traditional Balsamic Vinegar or Espresso Balsamic Vinegar
2 tsp Worcestershire Powder
3 tsp of beef bouillon (I use the Better Than Bouillon brand)
2 Tbsp cornstarch
1/4 Cup boiling water
1 Bay Leaf
Place roast in the bottom of the slow cooker. In a small dish mix together the celery salt, roasted garlic powder, N.Y. Steak & Burger Seasoning, granulated onion, and salt. Sprinkle spice mixture over the roast.
Re-use the same small dish to combine the tomato paste, balsamic vinegar, Worcestershire powder, bouillon, cornstarch and water. Stir ingredients to make a slurry that is about the consistency of a tomato bisque. Pour this mixture over the spice-coated roast, and top with the bay leaf.
Cut your potatoes in half or quarters, depending on their size and your preferences. Arrange the onions, prepared carrots and potatoes around the roast in the slow cooker. Liberally salt and pepper everything before placing lid on the slow cooker.
Set the slow cooker to low heat setting and allow to cook for 7 hours (or for the duration of a work or school day — an extra hour or two of cooking will not harm the recipe).
Remove the cooked vegetables to a serving platter, using a slotted spoon. Gently transfer the roast to the serving platter, with the vegetables arranged around the main dish. Put any remaining juices from the slow-cooked roast in a gravy boat and serve alongside the roast.
Rory says: I have been known to save the pan-juices and use them later in the week to cook stew meat and mushrooms, served over egg noodles or mashed potatoes.