Contents
- 1 The Smell That Won Me Over
- 2 My First Pot Roast Disaster
- 3 Why This Dish Shines
- 4 A Dish With Roots
- 5 Ingredients:
- 6 How to Make Balsamic Slow Cooker Pot Roast
- 7 3 Fun Twists on This Pot Roast
- 8 Serving & Sipping Ideas
- 9 Keep It Fresh or Freeze It
- 10 Fix Common Pot Roast Problems
- 11 Your Questions, Answered
- 12 Share the Love
- 13 Balsamic Slow Cooker Pot Roast Recipe
The Smell That Won Me Over
The first time I made this pot roast, my kitchen smelled like a cozy Italian bistro. Rich balsamic mingled with garlic, filling the air. My neighbor even knocked to ask what was cooking. Ever wondered how a few pantry staples could create such magic? That’s the power of slow cooking—it turns simple ingredients into comfort. Try it, and your home will smell like love.My First Pot Roast Disaster
I once forgot to trim the beef fat, and the sauce turned greasy. Lesson learned: patience pays off. Home cooking teaches us to embrace mistakes—they’re just flavor experiments. Now I savor the process, not just the result. What’s your biggest kitchen oops? Share below!Why This Dish Shines
– The balsamic vinegar adds a tangy sweetness that balances the beef’s richness. – Slow cooking makes the meat fork-tender, melting into the sauce. Which flavor combo surprises you most—tomatoes with brown sugar or mustard with vinegar? Vote in the comments!A Dish With Roots
Pot roast hails from tough cuts cooked long by European farmers. Balsamic vinegar? A Italian twist. *Did you know it’s aged like wine?* This recipe blends old-world thrift with modern ease. Perfect for busy weeknights or lazy Sundays. Would you try the Instant Pot version?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless beef chuck roast | 3 pound | Cut into large chunks |
| Garlic powder | 2 teaspoons | |
| Onion powder | 2 teaspoons | |
| Coarse kosher salt | 1 teaspoon | |
| Ground black pepper | 1/2 teaspoon | |
| Extra virgin olive oil | 1 tablespoon | |
| Plum tomatoes | 2 | Cut into large chunks |
| White onion | 1/2 | Cut into quarters |
| Baby carrots | 1 cup | |
| White mushrooms | 1 cup | Sliced |
| Small red potatoes | 1 cup | |
| Low-sodium beef broth | 1 1/2 cups | |
| Balsamic vinegar | 1/2 cup | |
| Light brown sugar | 2 tablespoons | Packed |
| Dijon mustard | 2 teaspoons | |
| Cornstarch | 1 tablespoon |
How to Make Balsamic Slow Cooker Pot Roast
Step 1 Trim the beef and cut into big chunks. Pat dry with paper towels. Mix garlic powder, onion powder, salt, and pepper. Rub all over the beef. Step 2 Heat oil in a skillet. Brown beef chunks on all sides. This adds deep flavor. Transfer to a greased slow cooker. Step 3 Pile tomatoes, onion, carrots, mushrooms, and potatoes on top. Whisk broth, vinegar, sugar, and mustard. Pour over everything. Step 4 Cook on low for 8 hours. Spoon sauce over beef sometimes. (Hard-learned tip: Don’t peek too often—heat escapes!) Step 5 Remove beef and veggies. Strain sauce into a pan. Mix cornstarch with water. Whisk into sauce until thick. What’s your go-to slow cooker trick? Share below! Cook Time: 8 hours Total Time: 8 hours 20 minutes Yield: 6 servings Category: Dinner, Comfort Food3 Fun Twists on This Pot Roast
Spicy Kick Add red pepper flakes or chipotle powder to the sauce. Warm and bold. Root Veggie Swap Use parsnips or turnips instead of potatoes. Earthy and sweet. Italian Style Swap balsamic for red wine. Add rosemary and oregano. Which twist would you try first? Vote in the comments!Serving & Sipping Ideas
Pair with crusty bread or buttery mashed potatoes. Garnish with fresh parsley. Drink with a glass of red wine or sparkling apple cider. Which would you choose tonight?
Keep It Fresh or Freeze It
Store leftovers in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of broth. Freeze portions in airtight containers for 2 months. Thaw overnight before warming. *Fun fact: Pot roast tastes even better the next day!* Batch-cook this for easy meals—double the sauce to keep it juicy. Why this matters: Meal prep saves time and reduces waste. Ever tried freezing this dish? Share your tips below!Fix Common Pot Roast Problems
Too dry? Add extra broth next time or shorten cooking by 30 minutes. Sauce too thin? Mix cornstarch with cold water before stirring in. Veggies mushy? Add them halfway through cooking. Why this matters: Small tweaks make big flavor differences. My neighbor once salvaged a dry roast by shredding it into the sauce. What’s your go-to fix for slow-cooker mishaps?Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! Swap regular broth for gluten-free and check your mustard label. Q: How far ahead can I prep this? A: Season the meat and chop veggies 1 day early. Store separately. Q: No balsamic vinegar—what’s a good swap? A: Use red wine vinegar with a teaspoon of honey. Q: Can I halve the recipe? A: Absolutely. Just use a smaller slow cooker. Q: Best side for this roast? A: Crusty bread or creamy mashed potatoes. Vote: Which do you prefer?Nothing warms my heart like seeing your kitchen wins. Tag @SavoryDiscovery on Pinterest so I can cheer you on. Happy cooking! —Elowen Thorn.
Balsamic Slow Cooker Pot Roast Recipe
Description
A tender and flavorful pot roast slow-cooked with balsamic vinegar, vegetables, and savory spices.
Ingredients
Instructions
- Trim the beef roast and cut into large chunks, discarding any large pieces of fat. Pat dry and set aside.
- In a small bowl, combine the garlic powder, onion powder, salt and pepper. In a large bowl, sprinkle over the chunks of beef, covering evenly.
- Heat the olive oil in a large skillet. Brown all sides of the beef chunks, approximately 2 minutes per side.
- Coat the inside of a large slow cooker with olive oil or cooking spray. Transfer the browned beef to the pot.
- Top the beef with the tomatoes, onion, carrots, mushrooms and potatoes.
- In a large bowl or measuring cup, whisk together the beef broth, vinegar, brown sugar and mustard until the sugar has dissolved. There might some bits of mustard and that is fine.
- Pour over the beef and vegetables.
- Place on the cover and set to 8 hours on low or 4 hours on high. Pot roasts do best low and slow so I highly recommend the 8 hour option. Occasionally spoon sauce over the beef and turn the beef chunks.
- Just before you are ready to serve, remove the beef and vegetable trimmings using a slotted spoon. If desired, shredded the beef using two forks.
- Carefully pour the sauce through a fine mesh sieve into a saucepan. Discard solids.
- In a small bowl, whisk together 2 tablespoons of water with 1 tablespoon of cornstarch. Whisk it back into the sauce and bring to a low simmer, continuing to whisk until it thickens and turns glossy.
- Spoon the sauce over the beef and vegetables and serve.
Notes
- To Make in the Instant Pot: Saute the beef directly in the pot. Add the vegetables and sauce to the pot. Close and lock the lid and vent. Cook on high pressure for 35 minutes, allowing for 10 minutes of natural release. Follow the same instructions for serving and thickening the sauce.
Pot Roast, Beef, Balsamic, Slow Cooker, Dinner