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Slow Cooker Balsamic Pot Roast
5 from 69 votes

Slow Cooker Balsamic Pot Roast

This Slow Cooker Balsamic Pot Roast features a boneless chuck roast browned and slow-cooked with balsamic vinegar, red wine, brown sugar, garlic, thyme, and bay leaf for tender meat infused with a sweet and tangy glaze. Added carrots, onions, and baby gold potatoes absorb rich flavors, creating a complete, hearty meal cooked over several hours with minimal hands-on time.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 10 Servings
Calories: 522 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. In a large pot or skillet add 2 tablespoons of canola oil oh high heat.
  2. Season the pot roast with the salt and pepper.
  3. Add the pot roast to the pan and brown on both sides, 3-5 minutes on each side.
  4. Add the meat to the slow cooker.
  5. Add the onions into the pan you browned the beef in and cook for 1-2 minutes.
  6. If you have space around the meat in the slow cooker add in some small potatoes and carrots.
  7. Top the beef with the onions, garlic, thyme and bay leaf.
  8. In a small cup add the beef base (if using) to the balsamic vinegar and whisk.
  9. Top the beef with the balsamic mixture, red wine and brown sugar.
  10. Cook on low for 6 to 8 hours.
  11. Remove bay leaf before serving.
  12. To make the sauce into a glaze, strain the liquid out after it is done cooking.
  13. Spoon off the fat and discard.
  14. Add the remaining sauce to a small pan and cook in a saucepan on medium heat until thickened, about 8-10 minutes.
  15. 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

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%)

Nutrition Facts

Serving: 10 Servings

Amount Per Serving

Calories 522

% 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.