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Tender Slow Cooker Balsamic Pot Roast Recipe

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This slow cooker balsamic pot roast is incredibly tender, made with simple ingredients and minimal hands-on time. The balsamic vinegar reduces into a gorgeous, tangy-sweet sauce that coats every bite, making it perfect for busy weeknights or Sunday dinners.

Ingredients

Scale
  • 3–4 pounds chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 large yellow onion, sliced into thick rings
  • 4 cloves garlic, minced
  • ½ cup balsamic vinegar
  • 1 cup beef broth (low-sodium preferred)
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3 sprigs fresh rosemary (or 1 teaspoon dried)
  • 3 sprigs fresh thyme (or ½ teaspoon dried)
  • 2 bay leaves
  • 1 pound baby carrots (optional)
  • 1 pound baby potatoes (optional)

Instructions

  1. Pat the roast dry with paper towels.
  2. Season generously with salt, pepper, and garlic powder, rubbing it in.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Sear the roast for 4-5 minutes per side until a deep, dark brown crust forms. Use tongs to flip carefully. Sear all sides, including ends.
  5. Transfer the seared roast to the slow cooker, fat-side up if possible.
  6. In the same skillet, add sliced onions and cook for 3-4 minutes, scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
  7. Deglaze the pan with balsamic vinegar and beef broth, scraping up all bits. Let simmer for 2 minutes. Stir in brown sugar, tomato paste, and Worcestershire sauce until dissolved.
  8. Pour the mixture over the roast in the slow cooker. Tuck rosemary, thyme, and bay leaves around the meat. Add carrots and potatoes if using.
  9. Cover and cook on LOW for 8 hours or HIGH for 5-6 hours. Do not lift the lid during cooking.
  10. Check for doneness: the meat should shred easily with a fork. If not, cook for another 30-60 minutes.
  11. Remove the roast to a cutting board. Shred with two forks or slice against the grain. Discard herb sprigs and bay leaves.
  12. Optional: Thicken the sauce by transferring cooking liquid to a saucepan and simmering for 10-15 minutes until reduced by half, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.
  13. Return the meat to the sauce, toss to coat, and let sit for 5 minutes before serving.

Notes

Don’t skip the sear—it’s crucial for deep flavor. Low and slow is best for tenderness. Watch your salt if using regular beef broth. Prep everything the night before for an easy morning dump-and-go. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker pot roast, balsamic pot roast, tender pot roast, easy pot roast, comfort food, beef roast, slow cooker recipe

Find it online: https://clunkcook.com/tender-slow-cooker-balsamic-pot-roast-recipe/