Slow Cooker Pot Roast | Recipe Cart | Recipe Cart

Ingredients

• 4 pounds beef chuck roast, cut into 3 chunks
• Kosher salt and black pepper
• 2 tablespoons vegetable oil
• 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
• 6 garlic cloves, smashed and peeled
• 1 1/2 cups dry red wine
• 1 tablespoon red wine vinegar
• 5 fresh woody herb sprigs, such as thyme, sage or rosemary (or 1 teaspoon dried thyme, sage or rosemary)
• 1 to 1 1/2 pounds peeled root vegetables, such as a mix of carrots and parsnips, cut into 2-inch chunks
• 2 tablespoons unsalted butter, at room temperature (optional)
• 2 tablespoons flour (optional)
• 1 cup red wine vinegar
• 2 tablespoons granulated sugar
• 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)
• Kosher salt