Crock Pot Balsamic Pot Roast


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

Kosher salt

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 sauté 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. Sauté onions for 2 minutes. Add the garlic and sauté 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.