Company Pot Roast with Creamy Mushroom Grits

Ingredients

• 4 slices bacon thick
• 0.3 cup balsamic vinegar 
• 2 teaspoons pepper black freshly ground
• 0.3 cup firmly brown sugar light packed
• 1 pound carrots cut into 4-inch sticks
• 1 cup chicken broth 
• 4 lb chuck roast boneless trimmed
• 1 tablespoon cornstarch 
• 1 cup cooking wine dry red
• 1 leaf garnish: flat parsley sprigs fresh
• 3  garlic cloves minced
• 6 servings creamy mushroom grits 
• 1.5 teaspoons kosher salt 
• 6 medium leeks 
• 2 tablespoons olive oil 
• 1 pound parsnips cut into 4-inch sticks

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• slow cooker
• cutting board

Directions

1. Remove and discard root ends and dark green tops of leeks.
2. Cut a slit lengthwise, and rinse thoroughly under cold running water to remove grit and sand.
3. Place leeks in a lightly greased 5- to 6-qt. slow cooker.
4. Cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp.
5. Remove bacon, and drain on paper towels, reserving 3 Tbsp. hot drippings in skillet. Crumble bacon.
6. Sprinkle roast with pepper and salt.
7. Add olive oil to hot drippings in skillet.
8. Place roast in skillet, and cook over medium-high heat 2 to 3 minutes on each side or until browned.
9. Transfer roast to slow cooker, reserving 1 Tbsp. drippings in skillet.
10. Add garlic to hot drippings, and saut 30 seconds.
11. Add brown sugar, stirring until sugar melts.
12. Add wine and balsamic vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
13. Pour mixture over roast, and top with carrots and parsnips.
14. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
15. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat.
16. Transfer roast and vegetables to a platter, and keep warm.
17. Skim fat from juices in slow cooker, and transfer juices to a 2-qt. saucepan.
18. Add broth, and bring to a boil over medium-high heat. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to pan, stirring until blended. Boil 1 minute.
19. Add salt and pepper to taste.
20. Serve gravy with roast and vegetables over Creamy Mushroom Grits. Top with crumbled bacon.