Balsamic Roast Beef

INGREDIENTS
6 lbs beef chuck roast, boneless
4 to 6 sweet potatoes, cut into big pieces
8 carrots, cut into big pieces
2 onion, sliced
4 sprigs of fresh rosemary
4 bay leaves
4 cloves garlic, minced;
⅔ cup balsamic vinegar
3 cups good quality beef stock
4 tbsp cooking fat
Sea salt and freshly ground black pepper to taste
2 bunches swiss chard
2 garlic cloves
3 tbsp cooking fat
Splash of red wine vinegar
Sea salt

PREPARATION
Season the roast on all sides with sea salt and black pepper.
Melt some cooking fat over a medium-high heat in a large skillet, and sear the roast for 2-3 minutes on each side.
Place the meat in the slow cooker and top with the onion, minced garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs.
Cover the slow cooker, turn it on low, and cook for 6 hours.
Add the carrots and sweet potatoes, set the slow cooker to high, and cook for about another 2 hours, or until the vegetables are nice and soft and the meat is fork tender.
Remove and discard the 2 bay leaves and rosemary sprigs.
Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
Pour the sauce back in the slow cooker and serve with the meat and vegetables.
Right before you are ready to eat prepare the sautéed Swiss Chard.
Remove the ribs of the Swiss chard and chop them into bite size pieces, then chop the leaves crosswise into ½ wide strips.
Heat cooking fat in a large sauté pan over medium heat and add garlic, sauté for 1 minute.
Add in the ribs of the Swiss chard and cook for 4 minutes.
Next add in the remaining leaves of the chard, splash of red wine vinegar, and salt to taste.
Sauté until leaves are wilted.
Remove from heat, transfer to serving bowl, and serve.