This balsamic slow cooker beef turns chuck roast, potatoes, carrots and onion into a full dinner with very little work once the lid goes on. Our 18-Year Traditional Dark Balsamic Vinegar gives the broth a sweet-tart depth, while our Garlic Infused Olive Oil adds savory flavor at the beginning and a fresh finish at the table. Serve it in deep bowls with bread for the juices, and save any extra beef for tomorrow's lunch.

Serves 8. Prep: 20 minutes. Cook: 8–10 hours on LOW.

I N G R E D I E N T S :

• 3 lb boneless beef chuck roast, trimmed and cut into 2-inch pieces
• 1½ lb Yukon Gold potatoes, cut into 1½-inch pieces
• 1 lb carrots, cut into thick pieces
• 1 large yellow onion, sliced
• 2 tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil, plus 2 teaspoons for finishing
• ⅓ cup Rocky Mountain Olive Oil 18-Year Traditional Dark Balsamic Vinegar
• 1½ cups reduced-sodium beef broth
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional

I N S T R U C T I O N S :

1. Pat the beef dry and season with salt and pepper. Heat the 2 tablespoons oil in a skillet over medium-high heat and brown the beef in batches; transfer it to a 6-quart slow cooker.
2. Add the potatoes, carrots, onion, garlic and thyme. Pour a little of the broth into the skillet and scrape up the browned bits, then add this liquid, the remaining broth and balsamic to the slow cooker.
3. Cover and cook on LOW for 8–10 hours, until the beef is easily pierced with a fork and the vegetables are tender.
4. For a thicker sauce, transfer some cooking liquid to a saucepan. Whisk in the cornstarch slurry and simmer until thickened, then stir it back into the cooker.
5. Taste and adjust the seasoning. Divide among bowls and finish with the remaining 2 teaspoons Garlic Olive Oil.

Chuck roast needs time to become tender. Keep cooking if it still resists a fork; the clock is a guide.

N U T R I T I O N A L   I N F O :

Estimated per serving: 460 calories • 34g protein • 27g carbohydrate • 24g fat.

Nutrition estimates vary with ingredient brands, trimming and portion size. Serves 8.

Find more slow cooker pairings in our Crocktober guide to olive oil, balsamic and honey.