1 - 2.5 lb grass fed chuck roast
1 - 28 oz can of diced fire roasted tomatoes
1 - 6 oz can of tomato paste
1 - medium onion chopped
2 - large carrots peeled and chopped
1 T - oregano
1/2 T - tarragon
1 t - garlic powder or one clove of fresh garlic minced
2 bay leaves
1 T balsamic vinegar (optional - will add a bit of tanginess)
1. Put roast in bottom of crock pot
2. In a separate bowl mix together all other ingredients.
3. Pour over roast
4. Cook on low for 8-10 hours or high for 4-5
Note: I have a tendancy not to measure the spices. This is just a guide. Add as much or as little as you like.
