Slow Cooker Christmas Beef Roast with Cinnamon and Wine

Begin by trimming excess fat from the beef roast, then rub it with salt, pepper, and a pinch of cinnamon to add warmth and flavor.
If desired, sear the roast in a hot skillet until browned on all sides for extra flavor, then transfer it to the slow cooker.
Layer sliced onions and minced garlic at the bottom of the slow cooker, then pour in the red wine to deglaze and infuse the flavors as it begins to simmer.
Place the seasoned roast on top of the onion mixture, then surround it with chunks of carrots and potatoes for a hearty base.
Set the slow cooker to low and cook for about 8 hours, until the meat feels very tender and easily pulls apart with a fork. During cooking, baste the roast with its juices every few hours.
Once the cooking time is complete, carefully remove the beef and transfer it to a plate, then cover with foil and let it rest for 15 minutes to retain its juices.
While the meat rests, pour the cooking juices into a saucepan and simmer until slightly thickened, then stir in balsamic vinegar to brighten the flavors.
Shred or slice the beef, then serve it alongside the roasted vegetables, drizzled with the rich, fragrant gravy for a cozy, festive presentation.