Slow Cooker Balsamic Pot Roast

Beef RecipeOne Pot MealsSlow Cooker Meals

Slow Cooker Balsamic Pot Roast – Melt in your mouth, tender Balsamic Pot Roast prepared in the slow cooker with potatoes and carrots!

Crockpot Balsamic Pot Roast

Holy freaking flavors, right up in here! And you are going to love this all-in-one-pot amazing pot roast dinner!

SLOW COOKER BALSAMIC POT ROAST

DELICIOUS fall-apart pot roast prepared in the crockpot with the most tender potatoes and carrots. This is a warm and hearty dinner recipe with a rich balsamic gravy. 

Have you ever seen such beauty in a piece of meat?! Honestly, I think I may have officially found our favorite pot roast recipe. No, joke. It’s all in the marinade. The balsamic vinegar + seasonings concoction is truly scrumptious, you’ll want to pick up the bowl and slurp it up.

Crockpot Pot Roast is the perfect Sunday dinner that you can put together in the morning and come back to it at dinner time.

WHAT IS POT ROAST

POT ROAST is a braised beef dish made by browning a large sized piece of beef, and then slow cooking it either in the oven or in your slow cooker.

If you’ve been with me for a while, you definitely know that I love using my crock pot, but using it for bigger cuts of meat is a new thing for me and I regret that I waited so long to try it out.

If I’m not mistaken, I’m pretty sure it all started with that Crock Pot Honey Lemon Chicken Recipe, then it was the Turkey Breast, and now this pot roast.

Slow Cooker Balsamic Pot Roast plated.

HOW TO MAKE POT ROAST IN THE SLOW COOKER

The best part about said comfort food is that this Slow Cooker Balsamic Pot Roast barely takes any time at all. I mean, in as far as preparing it. Like, 10 to 12 minutes. Unless you want to sear it before popping it inside the crock pot. In that case, you’ll need an extra 15-ish minutes.

carrots and potatoes in a slow cooker.

OH! And let’s talk about the other BEST part: the carrots and potatoes! Those also get cooked right inside the crock pot, underneath the rump roast, soaking up all those full flavored juices.

Balsamic Pot Roast in the slow cooker.

BALSAMIC MARINADE

Just as in my Garlic and Rosemary Balsamic Roasted Pork, for almost all my marinades, I turn to my go-to Balsamic marinade. It starts with whisking together Balsamic Vinegar, olive oil, beef broth, dijon mustard, brown sugar, oregano, thyme, basil, and ground nutmeg.

You’ll pour that over the meat and veggies; cover and cook on LOW for 6 hours. Even up to 8, depending on the size of your meat.

POT ROAST FOR THE HOLIDAYS

This is the perfect meal for your Holiday dinner, but I don’t know if I can even make it to Christmas to try it again. IT’S SO GOOD. Perfectly seasoned, JUICY, garlicky… very garlicky… and sweet and savory and bit tangy. I cannot say enough good things about it.

What I CAN say is that you need to make it and try it for yourself, a.s.a.p. M’kayyy? Good.

Crock Pot Balsamic Pot Roast cut up and served on a white serving plate.

Have a great Sunday!! XO

ENJOY!

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4.67 from 3 votes
Slow Cooker Balsamic Pot Roast - Melt in your mouth, tender Balsamic Pot Roast prepared in the slow cooker with potatoes and carrots!
Slow Cooker Balsamic Pot Roast
Prep Time
15 mins
Cook Time
6 hrs
Resting Time
10 mins
Total Time
6 hrs 30 mins
 
Slow Cooker Balsamic Pot Roast - Melt in your mouth, tender Balsamic Pot Roast prepared in the slow cooker with potatoes and carrots!
Course: Dinner
Cuisine: American
Servings: 8 Serves
Calories: 420 kcal
Ingredients
  • 2 pounds small potatoes , halved
  • 1 pound baby carrots
  • salt and fresh ground pepper , to taste
  • 3 to 3.5 pounds boneless rump roast
  • 6 garlic cloves , halved lengthwise
  • salt and fresh ground pepper , to taste
  • 1 tablespoon olive oil
  • 1/4 cup STAR Balsamic Vinegar of Modena
  • 1/4 cup STAR Extra Virgin Olive Oil
  • 1/4 cup low sodium beef broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh parsley , for garnish
Instructions
  1. Spray a 6-quart slow cooker with cooking spray.
  2. Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.
  3. Make 12 incisions around the meat and insert a slice of garlic into each.
  4. Season the roast with salt and pepper.
  5. Heat 1 tablespoon olive oil in a large skillet over high heat.

  6. Add roast to the skillet and sear on all sides until browned; about 5 minutes per side.

  7. Remove from skillet and place the roast over carrots and potatoes. Set aside.

  8. In a medium sized mixing bowl combine balsamic vinegar, olive oil, beef broth, dijon mustard, brown sugar, oregano, thyme, basil and nutmeg; whisk until well combined.

  9. Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.
  10. Cover and cook on LOW for 6 to 8 hours OR on HIGH for 4 to 6 hours. Roast is done when internal temperature reaches at least 145-degrees Fahrenheit.
  11. Remove meat and let rest at least 10 minutes before cutting.
  12. Cut into thin slices and serve with prepared potatoes and vegetables.

Recipe Video

Recipe Notes

WW FREESTYLE POINTS: 11

Nutrition Facts
Slow Cooker Balsamic Pot Roast
Amount Per Serving
Calories 420 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g20%
Cholesterol 105mg35%
Sodium 211mg9%
Potassium 1231mg35%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 5g6%
Protein 41g82%
Vitamin A 7975IU160%
Vitamin C 17.6mg21%
Calcium 105mg11%
Iron 8.4mg47%
* Percent Daily Values are based on a 2000 calorie diet.

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35 Responses
  1. a long time subscriber. After a Long rest from cooking it is time to get started again. This will be the first thing to get in my crock pot. I even have the vinegar
    love your recipes
    Janet in Arizona

  2. How can the WW SmartPoints be figured when there’s no listing of how many servings this is? Could we have that information, please? The recipe looks amazing, but I, like others, have never made a pot roast in the slow cooker without at least a cup of liquid…

  3. Colleen

    Oh My Gosh!!!!! Mine wasn’t as pretty as yours but it was fantastic!!! I added about 1/2 cup of water extra, but WOW!!! So good!! Thank you for sharing the awesomeness!!!

  4. Britt

    I prepared the recipe exactly as stated- does it come out dry? I am contemplating having my roommate add water or maybe beef stock.

  5. Looks amazingly delish! I just bought a pork loin roast and I’m searching for a yummy recipe. Do you think this would be as delicious using pork? Crock Pot recipes for pork are difficult to find.

  6. Andrea

    I made this and I was concerned about the lack of liquid or broth and it didn’t turn out quite right. My husband said it was sizzeling half way through so he added broth! GRR but I’m just wondering did your fall apart or did you cut the roast up? Thanks

    1. Kelly A.

      Andrea, I worried about the same thing! I once ruined a large roast by not including enough liquid and wound up with jerky.

      This time, I figured I would just add some water up to the level of the vegetables. The melting fat would also contribute but at least the roast would steam instead of dehydrating and I’d be assured the potatoes would be done after seven hours.

  7. Joan Abodeely Hagopian

    This pot roast doesn’t only look good, it tastes amazing!! We tried it today for the first time after seeing the recipe on Face Book, the flavors, the tender meat, everything was delicious. This recipe will be used many times when I want to impress my guests on how I made a perfect pot roast!! I signed up on your website and I look forward to trying many of your tempting recipes. Keep up the good work and keep the recipes coming. Joan in Florida

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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