Slow Cooker Pot Roast

It's Crock Pot Monday and I couldn't think of a better meal to make than a good old pot roast. I have been making the same old pot roast recipe for some time, so I decided to change it up a bit by adding a few different ingredients. I had never added brown sugar, ketchup or red wine vinegar to my pot roast before and both my husband and I loved the addition! This is a great recipe with amazing flavor.

Ingredients:

• 3 to 4 lbs top or bottom roast {rump roast}, or chuck roast
  
• 1 tbsp olive or grapeseed oil oil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 2 cups beef broth
• 1/4 cup brown sugar
  
• 1/3 cup ketchup
• 1/3 cup apple cider vinegar or red wine vinegar
• 6 small golden potatoes, washed and cut into fourths {unpeeled}
• 1 cup yellow pearl onions, peeled
  
• 3 carrots, peeled and cut into 1/2 inch pieces
• 3 celery stalks, cut into 1/2 inch pieces
• 1/2 tsp kosher salt
• 1/4 tsp pepper

1. In a large skillet over medium-high heat, combine oil, 1/2 tsp salt and 1/4 tsp pepper. Rinse roast and add to skillet, browning on all sides {about 1 - 2 minutes on each side}.
   
2. In a 5 quart or larger Crock Pot, combine potatoes, onions, carrots, celery. Place browned roast on top of vegetables in Crock Pot.
   
3. In a small mixing bowl, mix together beef broth, brown sugar, ketchup, red wine vinegar, 1/2 tsp kosher salt and 1/4 tsp pepper. Whisk until blended.
   
4. Pour evenly over roast and vegetables in Crock Pot.
   
5. Cover and cook on Low for 8 to 10 hours.
6. Serve. Season with salt and pepper if desired.
   

Enjoy!

{Tip!} If you would like a thicker broth, add 1 to 2 tbsp cornstarch to thicken broth. Serve with warmed butter rolls.