BALSAMIC BEEF ROAST AND VEGGIES

BALSAMIC BEEF ROAST AND VEGGIES 3-4 pound beef roast (either chuck or bottom round) 1/2 tsp. salt 1/4 tsp. pepper cooking oil 1.5 pounds red potatoes, quartered 1 small white onion 1- 1.5 pounds carrots, peeled (cut up if the are large carrots) 1 garlic clove, minced 1 tsp. dried thyme 1 tsp. dried oregano 1/3 cup balsamic vinegar Slow Cooker Size: 6-quart oval or larger Sprinkle the roast with the salt and pepper. Set a large pan over medium-high heat on the stove top. Coat the pan with cooking oil. When the oil is hot, brown the meat on all sides. Place the roast into the slow cooker. Arrange the potatoes and onion around the roast, sprinkle over the garlic, oregano, and thyme. Drizzle over the balsamic vinegar. Add the carrots on top of the roast. Cover and cook on LOW for 8 hours without opening the lid during the cooking time. Slice or shred the meat, serve with the potatoes, carrots and onion. Drizzle over juices.