Slow Cooker Balsamic Pot Roast – Melt in your mouth, tender Balsamic Pot Roast prepared in the slow cooker with potatoes and carrots!
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.
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.
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.
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.
Have a great Sunday!! XO
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 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
- Spray a 6-quart slow cooker with cooking spray.
- Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.
- Make 12 incisions around the meat and insert a slice of garlic into each.
- Season the roast with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over high heat.
Add roast to the skillet and sear on all sides until browned; about 5 minutes per side.
Remove from skillet and place the roast over carrots and potatoes. Set aside.
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.
- Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.
- 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.
- Remove meat and let rest at least 10 minutes before cutting.
- Cut into thin slices and serve with prepared potatoes and vegetables.
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