Michigan State University Executive Chef Kurt Kwiatkowski shared with us his Slow Cooked Beef Roast recipe:

4 pounds beef chuck roast
Salt and pepper for seasoning
2 TBSP olive oil
1 medium onion sliced
2 carrots peeled and rough cut
1 package of baby bella mushrooms quartered
1½ c. large cut pieces of rutabaga
8 oz. Tomato Sauce
¼ c. Balsamic Vinegar
½ c. chicken broth
3 TBSP red wine
¼ c. 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)

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