Crock Pot Pot Roast

I am sitting here in the most boring lecture in the history of lectures, so I decided that it would be an excellent time to post about this amazing crock pot recipe. I broke my crock pot a couple months ago (don't ever try to re-heat something in the pot on the stove.. bad life choice), but this is a regular in my rotation. The recipe is originally from Crepes of Wrath. Naturally I do not use potatoes in my recipe. Instead, I throw in a bag of fresh green beans. I'm also not sure whether to file this under Main Courses or Soup. It eats like an main course, but at the same time, you're going to want to serve this in a bowl with a spoon!

Ingredients

• 3 to 4 lb boneless chuck roast
• 32 oz low-sodium beef broth or stock
• 1 6-ounce can tomato paste
• 1/4 cup balsamic vinegar
• 1 tbsp. honey (I know it's carbs, but 1 tbsp=17 carbs... But this recipe yields 4-6 servings).
• 2 tsp. paprika
• 3 tsp. allspice
• 2 tsp. rosemary
• 5 large sized carrots, coarsely chopped
• 1 large onion, sliced thinly
• 1 bag of fresh green beans
• Salt and pepper to taste

Instructions

• Spray your crock pot generously with Pam or line it with a crock pot liner.
• Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, rosemary, salt and pepper to taste.
• Toss in half of the vegetables and place your chuck roast on top of everything. Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth.
• Set the crock pot on low and cover. Let it cook for 6-8 hours on low. If you can, check on it every so often and give it a little stir (this isn’t necessary if you are away from the house).
• When ready, move the roast to a cutting board and slice to serve. Mine pretty much just fell apart right in the crock pot. Serve with the vegetables and juices from the meat and broth.