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Sliced pot roast with veggies on a plate.

Slow Cooker Balsamic Pot Roast

Katerina | Diethood
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 Serves
Prep Time 15 mins
Cook Time 6 hrs
Resting Time 10 mins
Total Time 6 hrs 30 mins


  • 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.





Calories: 420 kcal | Carbohydrates: 23 g | Protein: 41 g | Fat: 17 g | Saturated Fat: 4 g | Cholesterol: 105 mg | Sodium: 211 mg | Potassium: 1231 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 7975 IU | Vitamin C: 17.6 mg | Calcium: 105 mg | Iron: 8.4 mg | Net Carbs: 19 g

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