This slightly elevated twist on a classic pot roast incorporates the richness of red wine and an herb-infused broth for a deeper, more complex flavor. It’s a comforting meal that’s both rustic and refined.

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Ingredients

• 1–2 tbsp olive oil or avocado oil
• 3-pound chuck roast
• 1 large onion, finely diced (about 3 cups)
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1/2 cup red wine (or an additional 1/2 cup beef broth)
• 1 tbsp whole-grain mustard (instead of Dijon for added texture)
• 2 stalks celery, thinly sliced
• 2 pounds baby Yukon gold potatoes, halved
• 1 pound parsnips, peeled and cut into 3″ lengths (swap for half the carrots for a sweeter twist)
• 1 pound carrots, peeled and cut into 3″ lengths
• 1 sprig fresh rosemary and 2-3 sprigs fresh thyme (or 2 tsp Herbs de Provence for a floral note)
• 1 tsp sea salt (adjust to taste, see notes)
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika (optional, for added depth)

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Instructions

1. Heat a large 9-10″ skillet over medium-high heat. Add 1 tablespoon of oil and sear the chuck roast for 4-5 minutes per side, ensuring a deep golden-brown crust. Transfer the roast to the slow cooker.
2. Add another tablespoon of oil to the skillet if needed. Sauté the diced onion and garlic for 3-4 minutes until fragrant. Pour in the balsamic vinegar, red wine (or broth), and whole-grain mustard. Scrape up the browned bits from the bottom of the pan and pour the mixture over the roast.
3. Add the remaining beef broth to the slow cooker. Layer the sliced celery, halved baby potatoes, parsnips, and carrots over the roast. Nestle the fresh herb sprigs or sprinkle the Herbs de Provence on top. Season with sea salt, black pepper, and smoked paprika if using.
4. Cover and cook on low for 8 hours, or until the roast is fork-tender. (Alternatively, cook on high for 4-5 hours, though low heat yields better results.)
5. Once done, discard the herb sprigs. Taste the cooking liquid and adjust seasoning with salt and pepper as needed.

Notes

• For a zesty twist, add 1-2 tablespoons of grated horseradish to the gravy or directly over the roast before serving.
• Parsnips lend a sweeter profile to this dish, complementing the tangy balsamic notes.
• If you prefer a stronger herb flavor, add an additional sprig of rosemary or thyme.

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