Italian Pot Roast with Potatoes & Carrots
¼ cup tomato paste
2 tablespoons balsamic vinegar
2 tablespoons flour
2 ½ lb. Beef chuck roast, tied
salt and pepper
1 lb. Carrots, cut on an angle into thick pieces
1 lb. Small red-skinned potatoes
8 oz. Small mushrooms
6 cloves garlic, halved
1 sprig rosemary (or use dried)
Stir together tomato paste, vinegar and flour in a slow cooker until blended. Season the beef generously on all sides with salt and pepper, then add to the slow cooker and turn to coat. Scatter the carrots, potatoes, mushrooms, garlic and rosemary around the meat; season generously with salt and pepper. Cook on low heat until the meat is tender, about 8 hours. Discard fresh rosemary. Transfer meat to a cutting board and thinly slice. Using a slotted spoon, transfer vegetables to a platter. If desired, transfer cooking juices to a saucepan and reduce slightly to make a sauce.
