There’s nothing like a hot meal to warm you up in the cold winter months. Once again, Residential and Hospitality Services Senior Executive Chef Kurt Kwiatkowski has provided us with some delicious recipes to share. These winter warmers will bring a smile to your face and impress any guest! One of Chef Kurt’s favorite recipes is the beef dish below, and you can also try out his Shrimp Scampi and Catalan Seafood Stew recipes.

Slow Cooked Balsamic Beef

4# beef chuck roast
Salt and pepper for seasoning
2 T. olive oil
1 c. chicken broth
¼ c. red wine
1 medium onion sliced
2 carrots peeled and rough cut
1 package of baby bella mushrooms quartered
1½ c. large cut pieces of rutabaga
1 bay leaf
8 oz. Tomato Sauce
3 T. Balsamic Vinegar
¼ c. chopped flat leaf Italian parsley
Zest of one lemon
1 clove of garlic minced

Generously season both sides of the roast with salt and pepper

Heat the oil in a large skillet over medium-high heat and sear each side of the roast for about 3-5 minutes.

Add broth and wine to the hot skillet to de-glaze it, scraping up the brown bits on the pan remove from heat and reserve.

Place sliced onions, carrots, mushrooms then rutabaga in the bottom of the slow cooker and put the seared meat on top.

Pour the deglazed sauce mixture on top of the meat in the slow cooker.

Combine balsamic vinegar and tomato sauce in a small bowl and pour over meat in the crock pot.

Cover & Crock on Low for 6-8 hours.

Remove and serve with lemon/garlic/parsley topping (gremolata)