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.
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.
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
Slow Cooker Balsamic Pot Roast
- 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.
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.
39 comments on “Slow Cooker Balsamic Pot Roast”
I prepared the recipe exactly as stated- does it come out dry? I am contemplating having my roommate add water or maybe beef stock.
Hi! No, it shouldn’t be dry at all, and if you cook it on low, it most definitely won’t be dry.
Thinking of trying this in my Dutch oven tonight as we don’t have time for a crock pot meal, hoping it turns out yummy!
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.
Check out Emeril’s Cochon de Lait recipe. The pork is fantastic and his slaw and creole mayo really help make for an amazing po’boy
I wouldn’t use a loin roast though. Those are lean. You want a Boston butt for this.
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
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.
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
Oh my goodness!! I love the flavor combo on this dish. Yum!!!!
I wish my dinners were this good overnight!
Wow, I have never thought about making this in the slow cooker. I might give this a go. Super easy and it looks superb.
Absolutely gorgeous! I can almost (ALMOST) taste this!
How did you manage to make pot roast look so gorgeous!?!? 😉