Crock Pot Pot Roast

3 to 4 pound boneless chuck roast
32 ounces low-sodium beef broth or stock
1 6-ounce can tomato paste
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons smoked (or regular) paprika
3 teaspoons allspice
2-3 large sprigs fresh rosemary
3 medium sized carrots, coarsely chopped
1 large onion, sliced thinly
1 to 2 pounds potatoes, diced (about 3 medium potatoes)
Salt and pepper to taste
1. Spray your crock pot generously with Pam or line it with a crock pot liner.
2. 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 to taste.
3. Toss in half of the vegetables and place your chuck roast on top of everything. Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth. Top with your rosemary.
4. Set the crock pot on low and cover. Let it cook for 8-10 hours on low. If you can, check on it every so often and give it a little stir (this isn’t necessary if you are away from the house).
5. When ready, move the roast to a cutting board and slice to serve. Serve with the vegetables and juices from the meat and broth. A salad might go well here too, but we were all about meat and potatoes that night.

I used:

*1.6lb roast - cut the recipe in half 

*skipped the carrots

*2 t dried rosemary instead of fresh sprigs (some under the roast, some on top)

*regular paprika with a few drops of Liquid Smoke
*tomato sauce reduced by 2/3 (directions can be found here http://southernfood.about.com/od/tomatoes/qt/how-to-make-tomato-paste.htm)