Crockpot - Pot Roast

The weather in SF has been pretty rainly lately, in fact down right stormy. Which makes me crave comfort food. This is right up there on the comfort food top 10 list for me. 

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.