Sunday Roast dinners are always the perfect reset before starting a new week.

INGREDIENTS

• 1 tablespoon olive oil

• 4 pounds chuck roast, boneless and trimmed of excess fat

• 1 yellow onion chopped

• 4 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)

• 1 pound baby potatoes

• 4 large carrots, cut into 2-inch pieces

• 1/2 red wine or 1/4 cup of balsamic vinegar

• 3 sprigs of thyme

• 2 sprigs of rosemary (optional)

• 4-5 leaves of sage (optional)

• 1 teaspoon salt, or to taste

• 1/2 teaspoon black pepper

• 2 cups reduced-sodium beef broth

• 3 tablespoons fresh chopped parsley, to sprinkle on top

INSTRUCTIONS

• Heat oil in a large skillet on high heat. Season roast with a generous portion of salt and pepper. Sear on all sides until browned (a couple of minutes on each side).

• Transfer roast to the slow cooker.

• Add the onions, garlic, potatoes, carrots, balsamic or red wine, thyme, and other herbs. Finish with salt and pepper.

• Cook on low setting for 8 hours.

• Do a little taste test and add more salt or pepper, if needed.

• Slice meat and garnish with parsley.