Rosemary Balsamic Roast
Rosemary Balsamic Roast has been served for Sunday lunch, more often than not, throughout the years in our family. I decided to add a bit more flavor to the traditional pot roast.
Needing to make use of a batch of croissants one afternoon, I simply thickened the already yummy gravy and served roast beef sandwiches! You may need to play with your thickening agents a bit, as well as add a few more seasonings of choice, but either way you'll have a delicious meal.
Elements
1 CHUCK ROAST
1-1/2 CUPS ALL-PURPOSE FLOUR
1/4 CUP VIRGIN OLIVE OIL
1 TABLESPOON LAWRY’S® SEASONED SALT
1 TABLESPOON SEA SALT
1 TABLESPOON BLACK PEPPER
2 CUPS RED WINE
1 CUP BALSAMIC VINEGAR
6 CARROTS, PEELED AND QUARTERED
8-10 FINGERLING POTATOES, WASHED AND HALVED
3 SPRIGS FRESH ROSEMARY, STEMMED
Directions
Set a slow cooker to warm and add red wine and balsamic vinegar.
In a 12” cast iron skillet over medium heat, add the olive oil for preheating.
Add the flour, seasoned salt, sea salt, and black pepper to a paper or plastic bag; seal and shake.
Add the roast to the bag, seal, and shake to thoroughly coat the roast.
Test the oil with a pinch of flour; if it sizzles, the oil is ready. if not, give it more time and test it again.
Once the oil is ready, turn on your ventilation, and add the roast to the skillet.
Sear the roast until it’s golden brown on all sides.
Add the roast to the slow cooker, pour the water into the cooker, and set the temperature to high for 4 hours.
After the roast has cooked for 2 hours, add the carrots, potatoes, and rosemary; cover and cook for 2 more hours.
Once the internal temperature of the roast reaches at least 145-degrees fahrenheit (for medium) or 160-degrees fahrenheit (for well-done), turn off the slow cooker.
Add the roast to a cutting board and slice or shred.
Return the meat to the slow cooker and set the temp to warm or serve immediately.