Pot Roast

• 2 lbs. boneless chuck roast
• 1 tbs. olive oil
• 1 tsp. garlic powder
• ½ tsp. onion powder
• 1 tsp. sea salt
• ½ tsp. black pepper
• ½ cup balsamic vinegar
• 2 tbs. honey
• 1 tbs. honey mustard
• 1 cup low-sodium beef broth
• 1 tbs. cornstarch

Roasted Potatoes and Carrots

• 1 ½ lbs. creamer potatoes, cut in half
• 4 large carrots, peeled and cut
• 1/3 cup olive oil
• 1 tbs. minced garlic
• 1 tsp. dried parsley
• 1 tsp. salt
• ½ tsp. dried thyme
• ¼ tsp. black pepper
• Optional: fresh parsley

Pot Roast

1. Prepare your slow cooker or crockpot by lining the inside with a little bit of grease.
2. In a small bowl, mix garlic powder, onion powder, sea salt and black pepper then set aside your rub.
3. In a medium bowl, whisk balsamic vinegar, honey, mustard and beef broth then set aside your sauce.
4. Place roast into slow cooker and coat with olive oil. Evenly sprinkle the rub, pressing into the roast.
5. Pour sauce over and cook on low for 8 to 10 hours.
6. Occasionally spoon sauce over roast until its easy to shred with a fork. When its ready to shred do so and cooking for 1 more hour on low.
7. Remove the meat and strain sauce into a large bowl.
8. Place the leftover sauce into a saucepan and add 1 tbs. cornstarch. Cook on medium heat until sauce is thick.
9. Pour ¼ upon serving and save the rest for the table.

Roasted Potatoes and Carrots

1. Preheat oven to 400 degrees Fahrenheit.
2. Combine cut carrots and potatoes into a large bowl
3. In a small bowl, mix olive oil, minced garlic, parsley, thyme salt and pepper
4. Pour mixture over carrots and potatoes and stir until vegetables are coated
5. Spread over baking sheet and bake for 35 to 45 minutes until desired tenderness