Slow Cooker Balsamic Pot Roast Recipe

Time to enjoy a perfectly tender Slow Cooker Balsamic Pot Roast recipe that produces the best and most tender beef with a delicious balsamic sauce!

Prep Time15

Cook Time10

Total Time10 15

Course: Main Course

Cuisine: American

Keyword: Best Pot Roast Recipe, Easy slow cooker pot roast, Slow Cooker Balsamic Pot Roast

Servings:

Calories: 399kcal

Equipment

Slow Cooker
Large Saucepan
Saucepan
Mixing Bowl
Whisk

Ingredients

2 Tablespoons Olive oil
3-4 pounds Boneless beef chuck roast
salt and pepper, to taste
1 pound baby carrots
3 celery stalks diced
1 onion diced
½ cup balsamic vinegar
1 cup tomato juice
14.5 ounces beef broth (1 can)
3 teaspoons minced garlic
1 teaspoon dried thyme
½ teaspoon ground sage
2 bay leaves
3 Tablespoons cornstarch
3 Tablespoons cold water

Instructions

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.

Notes

For any leftover tender roast, let it cool down to room temperature, and then place the leftovers in an airtight container and store it in the fridge for up to 4-5 days.

Nutrition