- 3 lbs. beef chuck roast
- 3 cups beef broth
- 6 oz. tomato paste
- 1/4 cup balsamic vinegar
- 1 Tbsp brown sugar
- 2 tsp paprika
- 2 tsp alspice
- 1 sprig fresh rosemary (or 1 Tbsp dry)
- 1 lb. carrots
- 2 small onions
- 6 small red new potatoes
- 8 oz. button mushrooms
- 6 cloves garlic
- 2 Tbsp cooking oil
- 3 Tbsp all-purpose flour
- 3 cups juice from cooked roast
- 2 cups uncooked long grain rice
- In your slow cooker, combine the beef broth, tomato paste, balsamic vinegar, brown sugar, paprika, allspice, rosemary and garlic cloves (whole). Stir or whisk until everything is evenly incorporated.
- Wash/cut/peel the vegetables (carrots, onions, potatoes, mushrooms). Leave the vegetables in fairly large chunks because they will be cooking for hours and smaller pieces will disintegrate. Put half of the veggies in the slow cooker with the broth.
- Place the chuck roast on top of the veggies and broth then top with the second half of the vegetables. Secure the lid on the slow cooker and set to low heat. Let cook on low for 8 hours (perfect for while you are at work).
- After 8 hours, begin to cook the rice. Transfer the roast to a cutting board and slice or shred the meat (your preference). Remove the vegetables from the broth with a slotted spoon. Either use the remaining liquid as an au jus or continue to the next step to make a beef gravy.
- For the gravy, heat 2 Tbsp of cooking oil in a sauce pan over medium-high heat. Add 3 Tbsp of all-purpose flour and continue to stir and cook for about 2-3 minutes (this toasts the flour particles and prevents a floury taste). Whisk in 2-3 cups of the juice from the cooked pot roast. Let the mixture simmer until thickened (should only take 1-2 minutes). Pour the gravy over top of the roast, vegetables and rice.