Balsamic Pot Roast Crock Pot
Transform your weekend dinner routine with this irresistible Balsamic Pot Roast Crock Pot recipe, a slow-cooked masterpiece that combines tender beef chuck roast, a rich balsamic glaze, and hearty vegetables. Perfectly seasoned and seared for maximum flavor, the roast simmers low and slow in a fragrant blend of balsamic vinegar, garlic, herbs, and a touch of brown sugar for a subtly sweet and tangy finish. As the meat cooks to fork-tender perfection, baby potatoes and carrots soak up the savory juices, making this a complete comfort food dish. Finish with a luscious balsamic gravy to elevate every bite. With just 20 minutes of prep and the magic of the crock pot, this crowd-pleasing recipe effortlessly combines convenience and gourmet flavor—ideal for busy weeknights or weekend gatherings.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 medium carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Pat the beef chuck roast dry with paper towels, then season all sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast for 3–4 minutes on each side until deeply browned. Transfer the roast to the crock pot.
In the same skillet, add the sliced onion and garlic. Sauté for 2–3 minutes until fragrant and slightly softened, then add the mixture to the crock pot.
In a medium bowl, whisk together the beef broth, balsamic vinegar, brown sugar, soy sauce, dried thyme, and dried rosemary. Pour this mixture over the roast in the crock pot.
Add the carrots and baby potatoes around the roast in the crock pot to evenly distribute them.
Cover the crock pot with a lid and cook on LOW heat for 8 hours, or until the roast is fork-tender and easily shredded.
Once the cooking time is complete, remove the roast and vegetables from the crock pot and transfer to a serving platter. Tent with foil to keep warm.
To make a thickened gravy, pour the cooking liquid from the crock pot into a saucepan. Bring it to a simmer over medium heat.
In a small bowl, combine the cornstarch and water to make a slurry, then stir it into the simmering liquid. Cook for 2–3 minutes, or until the gravy has thickened to your desired consistency.
Serve the pot roast and vegetables with the balsamic gravy drizzled over the top. Enjoy!
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 15.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
