Slow Cooker Balsamic Pot Roast Recipe

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!

Serves: 8

Slow Cooker Balsamic Pot Roast Recipe

15 minPrep Time

10 hrCook Time

10 hr, 15 Total Time

Save RecipeSave Recipe


  • 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


  1. Add olive oil to a large saucepan over medium-high heat.
  2. Season roast with salt and pepper, to taste.
  3. Place roast in pan and sear on all sides.
  4. Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
  5. Cover roast with carrots, celery and onion.
  6. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
  7. Place 2 bay leaves on top and cover with lid.
  8. Cook on low for 9-10 hours.
  9. When done cooking, remove roast and vegetables and keep warm.
  10. Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
  11. In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well.
  12. Bring to a boil and let cook for a few minutes or until it starts to thicken.
  13. Serve gravy with pot roast and vegetables.



341 cal


28 g


5 g


20 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Print Friendly, PDF & Email

Comment on this Recipe

46 Responses to “Slow Cooker Balsamic Pot Roast Recipe”

  1. I made this the "lazy mom" way - stew beef (plop it in, cook it, already cut up for the kids), prepared minced garlic in the jar (1 1/2 tsp), onion flakes from the spice rack, (did follow the recipe with all the other ingredients), and what I had left over from the bag of baby carrots. Worked all day. Came home. Fished out the beef and carrots - poured the juices in a pot, threw in the corn starch water mix...and voila - this dinner...was awesome. And took me 3 minutes to prepare. You and your recipe rocks - thanks!
  2. I am newly married and I've never made a pot roast before, so I am looking forward to trying this recipe! I leave for work very early in the morning. Is there a way I can prep all the ingredients the night before and throw everything together before leaving for work? I am worried that I can't do that if I need to sear the meat.....
    • No need to sear the meat. Just put it all in the crock pot before you leave for work and let it cook on low all day. When you get home follow the cooking directions at the end of the cooking time. Should turn out wonderful! Congrats on being newly married! So exciting!!
  3. This is officially Sunday dinner! Bought the roast last night. Some substitutions will be necessary; I finally used up all my Sage from last years garden and I have tomato sauce (not juice) But I just LOVE the idea of adding the balsamic to the Pot Roast (I usually add Red Wine to mine but my house is 'dry' right now. Lol.) Mmmm, mmm, mmmm! Thanks for the recipe!
  4. Tzinorah
    Is it possible to substitute low-sodium V-8 juice for the tomato juice in this recipe? I also plan on adding parsnips and potatoes to add more variety to the vegetables as well as natural sweetness with the parsnips... will let you know how it turns out! :D
    • Hi Mindi, just click on the MAGIC button on all of our recipes and then click "NUTRITION". It will give you all of the servings, nutritional info, and even weight watcher points. It's our sister site - It's a great site when looking for recipes. We have over 25,000 recipes entered by bloggers and amazing chefs!! Feel free to enter any of your own recipes and become a chef. Hope you'll stop by to check it out!!
  5. NaomiK
    I was looking at this recipe in plans of making it tomorrow night for supper and my daughter (3 1/2) pointed to the picture of you ladies and asked if "those girls" were my friends! I had to laugh and just say yes! I've made so many of your recipes I suppose we are a sort of friends! Anyway, this will be my second time making this pot roast and I'm sure it will be as yummy this time as it was the first time! Thanks!
    • Hi Debbie, It only calls for 1/4 cup of balsamic vinegar. It has beef broth and a lot of other flavorings. I'm thinking you will be able to mask the balsamic vinegar taste enough that your husband shouldn't taste it. Maybe very slightly if he has amazing taste buds!! :) We don't want you to get busted!! Ha Ha! It is one of our favorite pot roast recipes.
  6. I used 1/4 cup balsamic (in my experience 1/2 cup overwhelms the flavor). Also, I didn't have tomato juice, so as a substitute I dissolved a tablespoon of tomato paste in a cup of hot water. It came out great. From now on this will be my go-to roast beef recipe.
  7. I am NOT a red meat fan. Aside from ground beef, I really only cook any other kind of red meat for the benefit of my husband. That being said, I had second helpings of this roast tonight. It was absolutely delicious! I didn't sear the meat first because I'm lazy, and I didn't have any tomato juice or beef broth, so I just used one can of chicken broth for the liquid. Anyway, kudos for this recipe! This has now become my go-to pot roast recipe. :)

Leave a Comment