My mom always used to make pot roast in the oven, but mine always turn out dry so I prefer to cook my pot roast in my slow cooker.
This recipe is one of the most tender and juicy pot roasts I have had in a while- and the flavor from the herbs and balsamic vinegar is delicious!
In a large saucepan heated to medium-high, heat olive oil.
Place roast in pan and sear on all sides.
Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray.
Cover roast with carrots, onions, and celery.
In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
Place 2 bay leaves on top and cover with lid.
Cook on low for 9-10 hours.
When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well.
Place saucepan on stove top and heat over medium high heat until it starts to boil.
Let cook for about 2 minutes or until it starts to thicken.