Fall-Apart Honey Balsamic Pot Roast with Baby Potatoes

Season the chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned.
Place the baby potatoes and sliced onion in the bottom of the slow cooker.
Set the seared roast on top of the potatoes.
In a bowl, whisk together the beef broth, balsamic vinegar, honey, tomato paste, garlic, thyme, rosemary, and paprika.
Pour the sauce evenly over the roast and potatoes.
Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily shredded.
Optional: Remove the roast and potatoes. Transfer the cooking liquid to a saucepan, stir in the cornstarch slurry, and simmer until thickened.
Shred the roast, return it to the slow cooker with the potatoes, spoon the sauce over everything, and garnish with parsley before serving.

Add carrots or parsnips for extra vegetables.
Use fresh thyme and rosemary instead of dried for a brighter herb flavor.
Replace honey with maple syrup for a deeper, woodsy sweetness.
Cook in a Dutch oven at 300°F (150°C) for 3 to 4 hours instead of a slow cooker.

Chuck roast is ideal due to its marbling, which keeps the meat moist and tender.
Always sear the beef before slow cooking to build deeper flavor.
For a naturally thicker gravy, mash a few baby potatoes directly into the sauce before serving.
Let the roast rest for a few minutes after cooking to help retain its juices.