Slow Cooker Balsamic Pot Roast is a melt-in-your-mouth, tender pot roast with balsamic gravy made in a slow cooker with potatoes and carrots!
Servings : 8
Prep Time 15 minutesmins
Cook Time 6 hourshrs
Resting Time 10 minutesmins
Total Time 6 hourshrs30 minutesmins
Ingredients
2poundssmall potatoes,halved
1poundbaby carrots
salt and fresh ground pepper,to taste
3poundsboneless rump roast
6clovesgarlic,halved lengthwise
salt and fresh ground pepper,to taste
1tablespoonolive oil
¼cupBalsamic Vinegar of Modena
¼cupExtra Virgin Olive Oil
¼cuplow sodium beef broth
2tablespoonsDijon mustard
1tablespoonbrown sugar
1teaspoondried oregano
1teaspoondried thyme
1teaspoondried basil
¼teaspoonground nutmeg
¼cupchopped fresh parsley,for garnish
Instructions
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 the roast to the skillet and sear on all sides until browned, about 5 minutes per side.
Remove from the skillet and place the roast over the 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.
Remove meat and let rest at least 10 to 15 minutes before cutting.
Cut into thin slices and serve with the potatoes and vegetables.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: pot roast, slow cooker pot roast, slow cooker recipes