Balsamic Pot Roast
A rich balsamic glaze makes this pot roast so tender and flavorful! Maximum flavor with just a few minutes of prep.
Ingredients
- 1 Tbsp canola oil
- 3 pound boneless chuck roast 4 pounds will also work
- 1 tsp beef bouillon
- ¾ cup water
- ¼ cup brown sugar
- ¼ cup balsamic vinegar
- 1 Tbsp worcestershire sauce
- 1 Tbsp soy sauce
- 3 cloves garlic minced (even dry minced garlic will work)
- ¼ tsp red pepper flakes
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1gCalories: 360kcalCarbohydrates: 9gProtein: 33gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 117mgSodium: 299mgPotassium: 611mgFiber: 0.1gSugar: 8gVitamin A: 42IUVitamin C: 1mgCalcium: 42mgIron: 4mg
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