Slow-Cooker Balsamic Beef Pot Roast

Prep
20 Minutes

Cook
8 Hours

Total
8 Hours 20 Minutes

Servings 
8

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Pot roast has long held the top position for “Ultimate Comfort Food,” but getting it to the table can be a bit cumbersome if you don’t have hours to devote to the long cook time. Enter: the slow cooker. This slow-cooker twist on a classic will allow you to set it and forget it so you can enjoy pot roast without all the fuss.

Ingredients

3

lb Beef Chuck Roast

2

Tablespoons olive oil

7

Garlic cloves, peeled

3

Onions, quartered

7-10

Small carrots (cut into chunks if they are larger)

4

Sweet potatoes, cut into wedges

1

Cup of beef broth

1/4

Cup of balsamic vinegar

2

Tablespoons maple syrup

1

Tablespoon dijon mustard

10

Sprigs thyme

2

Bay leaves

1

Tsp black pepper

1 1/2

Tsp kosher salt

1/4

Cup parsley, roughly chopped

Steps

  1. In a bowl, mix together the beef broth, balsamic vinegar, maple syrup and Dijon mustard and set aside.
  2. Place the carrots, onions and sweet potatoes, garlic, thyme sprigs and bay leaves into a large slow-cooker. 
  3. Pat the roast dry with paper towels. Season the roast very well with salt and pepper. Coat the entire roast lightly in olive oil.
  4. Preheat a large pan on medium-high heat. When the pan is hot, add the roast to brown nicely on all sides. It’ll take a couple of minutes on each side.
  5. Transfer the roast and juices to the slow-cooker on top of the vegetables, and then pour the balsamic broth mixture on top of everything.
  6. Cook on low for 8 hours or until the beef and vegetables are both tender.
  7. Top with fresh parsley before serving.

To thicken the gravy if desired, make a slurry using water and a teaspoon or two of tapioca flour or cornstarch. Stir it to the slow cooker a few minutes before serving.

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