Ingredients:
- 2 to 3 pounds beef chuck roast
- 1 large onion, peeled and sliced into chunks
- 1-2 sweet potatoes, peeled and cut into chunks
- 3-4 white potatoes, peeled and cut into chunks
- 1 cup baby carrots
- 2 cups beef stock
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- Salt, freshly ground black pepper, garlic powder, and dried oregano, to taste
Pat the beef dry with paper towels and season generously with salt, pepper, garlic powder, and oregano.
Set a large Dutch oven or heavy skillet over medium-high to high heat.
Add a bit of olive oil and the beef, searing both sides until golden brown, about 5 minutes per side, and transfer the meat to the bowl of the slow cooker.
Add the onions, sweet potatoes, white potatoes, and carrots to the slow cooker, scattering the pieces around the meat.
In a separate bowl, whisk the beef stock, mustard, balsamic vinegar, and maple syrup until combined.
Pour the liquid mixture over the roast. Close the lid and cook on LOW heat until the meat falls apart and is meltingly tender, about 8 hours.
You can eat it like this and sop up that broth with some crusty bread. Alternatively, you can pour the cooking liquids into large saucepan, bring to a boil, and cook until the gravy is reduced to desired thickness. read more words!
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