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Balsamic Glazed Pot Roast in a Slow Cooker — featured

Balsamic Glazed Pot Roast in a Slow Cooker

This Slow Cooker Balsamic Glazed Pot Roast combines tender beef with a tangy glaze, served alongside hearty vegetables for a comforting meal that's simple to prepare.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1350–1800 g boneless beef chuck roast
Vegetables
  • 680 g baby Yukon Gold potatoes
  • 4 large carrots
  • 1 large yellow onion
  • 4 cloves garlic minced
Sauce Ingredients
  • 180 ml low-sodium beef broth
  • 80 ml balsamic vinegar
  • 50 g brown sugar
  • 30 ml Worcestershire sauce
  • 30 g tomato paste
  • 30 ml olive oil
  • 15 g Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 30 g cornstarch
  • 30 ml cold water
  • 30 g fresh parsley optional garnish
  • 2 sprigs fresh thyme optional garnish

Equipment

  • 6-quart oval slow cooker Necessary for slow cooking large cut of meat.

Method
 

Preparation
  1. Pat the beef chuck roast dry and season it evenly with salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat, then sear the roast for 3-4 minutes per side until a deep golden-brown crust forms.
  3. Grease the slow cooker and layer the chopped vegetables.
  4. Place the seared roast on top of the vegetables.
  5. Whisk the sauce ingredients together until fully combined.
  6. Pour the sauce over the roast and vegetables.
  7. Cover the slow cooker and cook on LOW for 8-10 hours or HIGH for 5-6 hours.
  8. Once finished, allow the roast to rest for about 10 minutes before transferring it to a serving platter.

Notes

Serve with crusty bread or a green salad, drizzled with extra balsamic gravy for enhanced flavor.