Balsamic Slow Cooker Pot Roast Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
8
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Calories
379 kcal
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Course
Main Course
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Cuisine
American
Balsamic Slow Cooker Pot Roast Recipe
Description
This Balsamic Slow Cooker Pot Roast Recipe uses boneless beef chuck cut into large chunks, seasoned with garlic powder, onion powder, kosher salt, and black pepper, then browned in olive oil for a flavorful crust. The roast pieces are placed in a slow cooker and topped with vegetable trimmings including plum tomatoes, quartered white onion, baby carrots, sliced white mushrooms, and small red potatoes.
The sauce is prepared by whisking together low-sodium beef broth, balsamic vinegar, packed light brown sugar, and Dijon mustard, providing a balance of acidity, sweetness, and tang. This sauce is poured over the beef and vegetables before slow cooking for 8 hours on low or 4 hours on high, with periodic spooning of sauce over the meat to maintain moisture and flavor.
Slow cooking tenderizes the beef and cooks the vegetables to a soft texture, while the balsamic sauce reduces slightly to coat the ingredients with a glossy finish. The roast can be served with the vegetables and sauce ladled over, showcasing the interplay of savory, sweet, and tangy elements. An alternative cooking method is to prepare the dish in an Instant Pot using high pressure for 35 minutes plus natural release, following the same ingredient layering and serving instructions.
This recipe yields a rich comfort dish suitable for dinner and can be paired with simple sides like crusty bread or mashed potatoes to complement the savory sauce and tender meat.
Ingredients
For the Roast:
- 3 pound beef chuck roast boneless
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt coarse
- 1/2 teaspoon black pepper ground
- 1 tablespoons extra virgin olive oil
Vegetable Trimmings:
- 2 plum tomatoes , cut into large chunks
- 1/2 white onion , cut into quarters
- 1 cup carrot baby
- 1 cup white mushrooms , sliced
- 1 cup red potato small
Balsamic Pot Roast Sauce:
- 1 1/2 cups beef broth low-sodium
- 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
- For Instant Pot preparation, brown the beef in the pot, add vegetables and sauce, and cook on high pressure for 35 minutes, allowing 10 minutes natural release.
- Use the 8-hour low setting on the slow cooker for best tenderness and flavor development.
- Periodically spoon the sauce over the roast during cooking to keep the meat moist and enhance taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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