Ingredients:
- 1/2 TBL Paprika
- 1 TBL Fresh Chopped Rosemary
- 2 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 lbs Boneless Chuck Roast
- 1 TBL Extra Virgin Olive Oil
- 2 cups Whole Baby Carrots
- 1 medium Onion, diced
- 2 stalks Celery, chopped
- 8 Red New Potatoes, quartered
- 2.5 cups Beef Bone Broth
- 2 TBL Balsamic Vinegar
- 1 TBL Garlic, minced
- 2 Bay Leaves
Instructions:
Mix the paprika, rosemary, garlic powder, salt and pepper in a small bowl and set to the side. Pat the roast dry with a paper towel. Season well with the rub and allow to rest 15-20 minutes, before searing 2-3 minutes on both sides in a large skillet with the olive oil over high heat.
After seared, transfer the roast to a slow cooker along with the carrot, onion, celery and potatoes. Whisk the broth, vinegar, garlic & bay leaves together then pour over meat and vegetables in the slow cooker. Cover and cook for 6 hours on medium.
