Chef Kurt shared this one with us this week --sounds delicious!

Chef Kurt’s Slow Cooked Balsamic Beef

4 pounds beef chuck roast

Salt and pepper for seasoning

2 Tablespoons olive oil

1 medium onion sliced

2 carrots peeled and rough cut

1 package of baby bella mushrooms quartered

1½ cups large cut pieces of rutabaga

8 oz. Tomato Sauce

¼ cup Balsamic Vinegar

½ cup chicken broth

3 Tablespoons red wine

¼ cup chopped flat leaf Italian parsley

Zest of one lemon

1 clove of garlic minced

Generously season both sides of the roast with salt and pepper

Heat the oil in a large skillet over medium-high heat and sear each side of the roast for about 3-5 minutes.

Add broth and wine to the hot skillet to de-glaze it, scraping up the brown bits on the pan remove from heat and reserve.

Place sliced onions, carrots, mushrooms then rutabaga in the bottom of the slow cooker and put the seared meat on top.

Pour the deglazed sauce mixture on top of the meat in the slow cooker.

Combine balsamic vinegar and tomato sauce in a small bowl and pour over meat in the crock pot.

Cover & Crock on Low for 6-8 hours.

Remove and serve with lemon/garlic/parsley topping (gremolata)