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
15 minPrep Time 10 hrCook Time
10 hr, 15 Total Time
2 Tablespoons olive oil 1 (3-4 pound) boneless beef chuck roast Salt and pepper, to taste 1 pound baby carrots 3 stalks celery (diced) 1 onion (sliced) 1/2 cup balsamic vinegar 1 cup tomato juice 1 (14.5 ounce) can beef broth 3 teaspoons minced garlic 1 teaspoon dried thyme 1/2 teaspoon ground sage 2 bay leaves 3 Tablespoons corn starch 3 Tablespoons cold water
Add olive oil to a large saucepan over medium-high heat. Season roast with salt and pepper, to taste. Place roast in pan and sear on all sides. Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray. Cover roast with carrots, celery and onion. 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 9-10 hours. When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat. In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well. Bring to a boil and let cook for a few minutes or until it starts to thicken. Serve gravy with pot roast and vegetables.
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