Serves: 4 Servings
1 tbsp Flying Olive Gremolata, Garlic, Thyme, Herbs de Provence, or Tuscan Herb Extra-Virgin Olive Oil
1 1/2 lb. bonesless chuck roast, trimmed of fat
Freshly ground black pepper
5 garlic cloves, minced
1 large onion, cut into 1-inch dice
1/4 c. Flying Olive Dark Aged Traditional Balsamic Vinegar of Choice such as 18 Yr Traditional, Dennisimo, or Neopolitan Herb ( I used 2 Tbsp 18 Year and 2 Tbsp Neapolitan)
3 carrots, peeled and chopped into 1-inch pieces
3 Yukon gold potatoes, peeled and cut into 1-inch chunks
5 sprigs of fresh thyme or 1 tsp dried
1 bay leaf
2 c. low-sodium chicken stock
1 c. dry red wine
2 tbsp. chopped parsley (which I forgot to add before I took the photo)
In a large sautĂ© pan over high heat warm 1 tbsp Flying Olive Extra Virgin Olive Oil of Choice. Dry meat with paper towels and season generously with salt and pepper. Sear on all sides until a deep golden crust forms, about 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
Return pan to medium heat. SautĂ© onions for 2 minutes. Add the garlic and sautĂ© for an additional 30 seconds. Deglaze with the Flying Olive Balsamic Vinegar(s) of Choice. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in a slow cooker.
Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.