If you’re in need of a delicious and satisfying Sunday dinner recipe, give this mouthwatering balsamic pot roast a try!
We love my slow cooker sirloin tip roast, because it makes its own gravy. But when I want to use cheaper cuts of meat, this slow cooker balsamic vinegar pot roast is my recipe of choice.
The acid in the balsamic glaze really tenderizes the meat, and you end up with beef that is fork tender – which is the only way I like my roast!
Nothing fancy here, just low stress meal prep, then one happy family sitting around the dinner table enjoying mouth watering roast!
You only need a few basic ingredients to whip up this roast, and it can be prepped in just minutes. I like to sear the meat to add extra flavor, but you can skip that step if you’re in a rush.
Even with tough, inexpensive cuts of meat, you will end up with juicy, pull apart roast. After tossing in your ingredients, your slow cooker does all of the work!
Acidic ingredients like vinegar, lemon juice, and wine break down the collagen proteins in meat. As a result, you end up with a more tender meat.
Balsamic vinegar also adds a bit of sweetness, which is a perfect compliment to the other savory ingredients.
No, you don’t have to brown your roast first. It will still turn out tender, juicy, and delicious. But searing the meat adds so much flavor, I think it’s worth the extra few minutes it takes.
HOW TO MAKE BALSAMIC VINEGAR POT ROAST
- SEAR – This step is optional, but does yield the best results. Heat the oil in a pot or skillet over high or medium high heat. Cook both sides of the meat until they are nice and brown. It should take 4-6 minutes per side. Transfer meat to your slow cooker.
- SAUCE – Add the water to your pot and scrape up all of the browned bits. Pour the liquid over the roast. Add the bouillon, brown sugar, balsamic vinegar, worcestershire sauce, soy sauce, garlic, and red pepper flakes. Stir a bit just to dissolve the brown sugar.
- SLOW COOK – Add the lid and turn your slow cooker to LOW. Cook at low heat for 8-10 minutes. I have found that the longer it cooks, the more tender it gets. I didn’t get great results when I tried cooking it on high.
- SHRED – Use two forks to pull the meat apart. It should just fall apart easily when it is done.
- SERVE – Serve the meat hot with the extra drippings from the crock pot. I like to serve it alongside potatoes and vegetables, but you can use any sides you like!
Leftovers will last for 4-5 days in the refrigerator in an airtight container. You can also freeze the leftover meat for up to 6 months.
- For the best results, I highly recommend cooking this roast as long as possible on the low setting of your crock pot. When I tried cooking it on high, it ended up tough.
- If you can, definitely sear your meat first. It adds a depth of flavor to any roast that can’t be beat!
- Don’t forget to scrape all of those lovely seared bits from the bottom of the pan into your crock pot. You don’t want to miss out on all that flavor!
- If you’d like, you can add onions, carrots, and potatoes to the slow cooker so your vegetables will cook all together with the meat. Season them with extra salt and pepper.
- Add extra red pepper flakes if you like things spicy.
- Feel free to adjust any of the seasonings to your liking. Want it sweeter- add more brown sugar. Love garlic- add as much as you want!
What to serve with pot roast?
- We love it with sliced roasted potatoes or of course garlic mashed potatoes.
- Sweet cooked carrots are a perfect accompaniment to any meat.
- Carrots and zucchini add a pop of color to the plate, and are loaded with nutrients.
- You can never go wrong with a simple side salad, especially if you serve it with homemade dressing.
- Love pasta? (Who doesn’t?) How about some creamy macaroni and cheese?
- Bread is always a hit at any meal. Rustic rosemary bread is great for sopping up all that flavorful sauce, and butter swim biscuits are ridiculously easy and delicious!
SLOW COOKER BALSAMIC POT ROAST RECIPE
- 1 Tbsp canola oil
- 3 pound boneless chuck roast (4 pounds will also work)
- 1 tsp beef bouillon
- 3/4 cup water
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
- 1 Tbsp worcestershire sauce
- 1 Tbsp soy sauce
- 3 cloves garlic, minced (even dry minced garlic will work)
- 1/4 tsp red pepper flakes
- Heat oil in a pan or skillet over high or medium high heat. Sear meat on both sides for about 5 minutes or until nicely browned. Transfer to your slow cooker.
- Add bouillon and water to the pan. Scrape up all of the browned bits, then pour the broth over the meat.
- Add balsamic vinegar, worcestershire, soy sauce, garlic, and red pepper flakes to the crock pot. Stir until brown sugar dissolves.
- Turn your crock pot to LOW and cook for 8-10 hours. You can also cook on high for 5-6 hours on high, but the roast won't be as tender.
- After the roast is done cooking, pull it apart with two forks. Serve it with the drippings in the crockpot.
-You can use pretty much any type of roast. I've also used rump roast and even bone in shoulder roast. Anything between 3-4 pounds will work.
-Feel free to use beef broth in place of the bouillon and water.
Amount Per Serving: Calories: 451Total Fat: 28gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 141mgSodium: 329mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 42g
If you give this recipe a try, I’d love to hear how it turns out. Leave a comment, and if you love it, a five star rating is always appreciated. I hope slow cooker balsamic pot roast becomes a favorite at your house!