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I really am content with a yummy sandwich (a.k.a. peanut butter and jam) for my meals, but my hubby likes his meat.
My mom always used to make pot roast in the oven, but mine always turn out dry so I prefer to cook my pot roast in my slow cooker.
This recipe is one of the most tender and juicy pot roasts I have had in a while- and the flavor from the herbs and balsamic vinegar is delicious!
Slow Cooker Balsamic Pot Roast Recipe
1 (3-4 lb) boneless beef chuck roast
salt and pepper to taste
2 tablespoons olive oil
1 pound baby carrots
3 stalks celery, chopped into large pieces
1 onion, sliced
1/2 cup balsamic vinegar
1 cup tomato juice
1 (14.5 oz) can beef broth
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon ground sage
2 bay leaves
3 tablespoons corn starch
3 tablespoons cold water
In a large saucepan heated to medium-high, heat olive oil. Place roast in pan and sear on all sides. Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (I used a 6 quart slow cooker).
Cover roast with carrots, onions, and celery. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast. Place 2 bay leaves on top and cover with lid. Cook on low for at least 9-10 hours (you can cook it on high for 6-7 hours, but I highly recommend the low and slow method!).
When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well. Place saucepan on stove top and heat over medium high heat until it starts to boil. Let cook for about 2 minutes or until it starts to thicken. Serve gravy with pot roast and vegetables.
Recipe inspired by Taste of Home
Looking for more roast recipes? Check out these ones:
Slow Cooker Coca-Cola BBQ Roast Beef
Slow Cooker Sunday Dinner Pot Roast
Slow Cooker Ranch Pork Roast
Slow Cooker Parmesan Honey Pork Roast
Slow Cooker Kalua Pork Roast