- 1 boneless beef chuck roast, about 3 to 4 lbs.
- 2 teaspoons Hungarian paprika
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1/2 cup red wine, such as cabernet or pinot noir, or more beef broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or brown sugar
- 1 can (8 ounces) tomato sauce
- 1 large onion, quartered, sliced
- 1 large carrot, cut in 1/2-inch slices
- 3 cloves garlic, thinly sliced
Heat olive oil in skillet over medium-high heat. Generously sprinkle roast all over with salt and pepper, then rub paprika into all sides. Cook roast for about 5 minutes on each side to brown. Meanwhile, combine broth, wine, tomato sauce, vinegar, and honey; set aside. Put sliced onions, carrots, and garlic in bottom of a 5 to 7-quart slow cooker. Remove roast from heat and place it on vegetables in slow cooker. Pour broth and wine mixture into hot skillet and use spatula to scrape up any browned bits; pour over roast in slow cooker. Cover and cook on HIGH for 1 hour. Reduce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 1/2 to 4 1/2 hours longer. Serve with hot mashed potatoes and green beans or corn to complete the meal. Serves 8.
This flavorful pot roast is so easy to prepare. Use more beef broth in place of red wine if you prefer.
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