Slow Cooker Balsamic Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
10 Servings
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Calories
522 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Balsamic Pot Roast
Description
Slow Cooker Balsamic Pot Roast begins with seasoning and browning a 4-pound boneless chuck roast to develop a caramelized crust. Onions and garlic are sautéed in the same pan to capture fond flavors. The roast is placed in a slow cooker with carrots and baby gold potatoes if space allows, layering vegetables under and around the meat.
A flavorful braising liquid made of balsamic vinegar, red wine, brown sugar, beef base (optional), thyme, and a bay leaf is whisked and poured over. The roast cooks on low for 6 to 8 hours until tender. The slow cooker’s gentle heat breaks down connective tissues, yielding a melt-in-your-mouth texture while the vinegar and sugar create a subtly sweet yet tangy sauce.
After cooking, the sauce can be strained and reduced in a saucepan to a glaze consistency, concentrating its depth. This pot roast pairs well with the included vegetables and can serve as a comforting centerpiece to a casual meal. Removing the bay leaf before serving ensures no woody flavor remains.
Ingredients
- 2 tablespoons canola oil
- 4 pound chuck roast boneless
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper ground
- 1 yellow onion diced
- 3 cloves garlic minced
- 1/2 teaspoon thyme dried
- 1 bay leaf
- 1/3 cup balsamic vinegar
- 1 tablespoon beef base (totally optional but it is awesome)
- 1/2 cup red wine
- 1/4 cup brown sugar
- 3 carrot chopped into 1? pieces (if you have room
- 12 gold potato if you have room, baby size
Instructions
- In a large pot or skillet add 2 tablespoons of canola oil oh high heat.
- Season the pot roast with the salt and pepper.
- Add the pot roast to the pan and brown on both sides, 3-5 minutes on each side.
- Add the meat to the slow cooker.
- Add the onions into the pan you browned the beef in and cook for 1-2 minutes.
- If you have space around the meat in the slow cooker add in some small potatoes and carrots.
- Top the beef with the onions, garlic, thyme and bay leaf.
- In a small cup add the beef base (if using) to the balsamic vinegar and whisk.
- Top the beef with the balsamic mixture, red wine and brown sugar.
- Cook on low for 6 to 8 hours.
- Remove bay leaf before serving.
- To make the sauce into a glaze, strain the liquid out after it is done cooking.
- Spoon off the fat and discard.
- Add the remaining sauce to a small pan and cook in a saucepan on medium heat until thickened, about 8-10 minutes.
- If you want a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 125mg | 42% |
| Sodium | 653mg | 27% |
| Potassium | 1555mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3080IU | 62% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 109mg | 11% |
| Iron | 10.7mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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