Balsamic Slow Cooker Pot Roast Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 20 mins
-
Servings
8
-
Calories
379 kcal
-
Course
Main Course
-
Cuisine
American
Balsamic Slow Cooker Pot Roast Recipe
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With fork-tender beef, tons of veggies, and a flavorful balsamic-infused sauce, this Balsamic Slow Cooker Pot Roast is a total game-changer!
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Ingredients
For the Roast:
- 3 pound boneless beef chuck roast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoons extra virgin olive oil
Vegetable Trimmings:
- 2 plum tomatoes , cut into large chunks
- 1/2 white onion , cut into quarters
- 1 cup baby carrots
- 1 cup white mushrooms , sliced
- 1 cup small red potatoes
Balsamic Pot Roast Sauce:
- 1 1/2 cups low-sodium beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons light brown sugar , packed
- 2 teaspoons Dijon mustard
- 1 tablespoons cornstarch
Instructions
Roast:
- Trim the beef roast and cut into large chunks, discarding any large pieces of fat. Pat dry and set aside.
- In a small bowl, combine the garlic powder, onion powder, salt and pepper. In a large bowl, sprinkle over the chunks of beef, covering evenly.
- Heat the olive oil in a large skillet. Brown all sides of the beef chunks, approximately 2 minutes per side.
- Coat the inside of a large slow cooker with olive oil or cooking spray. Transfer the browned beef to the pot.
Vegetable Trimmings:
- Top the beef with the tomatoes, onion, carrots, mushrooms and potatoes.
Sauce:
- In a large bowl or measuring cup, whisk together the beef broth, vinegar, brown sugar and mustard until the sugar has dissolved. There might some bits of mustard and that is fine.
- Pour over the beef and vegetables.
Cook the Roast:
- Place on the cover and set to 8 hours on low or 4 hours on high. Pot roasts do best low and slow so I highly recommend the 8 hour option. Occasionally spoon sauce over the beef and turn the beef chunks.
- Just before you are ready to serve, remove the beef and vegetable trimmings using a slotted spoon. If desired, shredded the beef using two forks.
- Carefully pour the sauce through a fine mesh sieve into a saucepan. Discard solids.
- In a small bowl, whisk together 2 tablespoons of water with 1 tablespoon of cornstarch. Whisk it back into the sauce and bring to a low simmer, continuing to whisk until it thickens and turns glossy.
- Spoon the sauce over the beef and vegetables and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- To Make in the Instant Pot: Saute the beef directly in the pot.
- Add the vegetables and sauce to the pot. Close and lock the lid and vent. Cook on high pressure for 35 minutes, allowing for 10 minutes of natural release.
- Follow the same instructions for serving and thickening the sauce.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
12g
(4%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
546mg
(23%)
Potassium
860mg
(25%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
2360IU
(47%)
Vitamin C
4mg
(4%)
Calcium
49mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 546mg | 23% |
| Potassium | 860mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2360IU | 47% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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