I felt like yesterday was the first REAL rainy day this Fall. It was stormy and cold outside, but inside I felt warm and cozy. Partly because I was in the kitchen making some yummy Crock Pot Pot Roast The aroma filled the house through the afternoon and by suppertime my mouth was watering.
I found this recipe on Crepes of Wrath and I think I’ll use it again. Usually I don’t put allspice in my pot roast, but it gave it a nice aroma. Next time I think I’ll use a tad less allspice, it was a bit much for my tastebuds.

Things you’ll need:
3 lbs boneless chuck roast (I browned each side before setting in the pot)
32 ounces beef broth
6 ounces tomato paste
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons paprika
3 teaspoons allspice (next time I’ll cut this to 1 or 2 tsp)
2 large sprigs fresh rosemary
3 medium sized carrots, chopped (I used 4)
1 large onion, chopped
4 medium potatoes (I used two red and 3 white)
Salt and pepper to taste

Directions:

Spray your crock pot with Pam or line it with a crock pot liner.
Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, salt and pepper.
Toss in half of the vegetables and place your chuck roast on top. (I browned each side of the roast beforehand.) Toss in the rest of the vegetables and stir everything all together as best you can, making sure the beef is mostly submerged in the broth. Top with rosemary.
Cover the crock pot and cook for 8-10 hours on low.
Enjoy the aroma
The roast should be tender enough to cut with a fork. Dish out the meat and veggies and serve!