This Slow Cooker Balsamic Pot Roast is the ultimate comfort food, delivering tender, melt-in-your-mouth beef infused with rich, tangy balsamic flavors. With just 15 minutes of prep, your slow cooker does the heavy lifting, transforming simple ingredients into a savory masterpiece over 10 hours. The result? A succulent roast surrounded by a velvety, slightly sweet glaze that pairs perfectly with hearty vegetables.
Each bite is a harmony of textures—juicy meat, soft carrots, and a luscious sauce that clings to every forkful. Packed with protein and balanced flavors, this dish is as nourishing as it is indulgent. Perfect for busy days, it’s a hands-off recipe that fills your home with irresistible aromas and your table with warmth.
Ingredients for Slow Cooker Balsamic Pot Roast
- 2 Tablespoons Olive oil (for searing the roast)
- 3-4 pounds Boneless beef chuck roast (trim excess fat if desired)
- Salt and pepper, to taste (for seasoning the roast)
- 1 pound Baby carrots (or substitute with regular carrots, cut into chunks)
- 3 Celery stalks, diced (adds flavor and texture)
- 1 Onion, diced (yellow or white onion works best)
- ½ cup Balsamic vinegar (adds a tangy, rich flavor)
- 1 cup Tomato juice (or substitute with tomato sauce for a thicker consistency)
- 14.5 ounces Beef broth (1 can, or use homemade broth)
- 3 teaspoons Minced garlic (or 3 cloves, freshly minced)
- 1 teaspoon Dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon Ground sage (adds earthy flavor)
- 2 Bay leaves (remove before serving)
- 3 Tablespoons Cornstarch (for thickening the gravy)
- 3 Tablespoons Cold water (to mix with cornstarch)
Step-by-Step Instructions
- Heat the oil: Add 2 tablespoons of olive oil to a large saucepan over medium-high heat.
- Season the roast: Generously season the chuck roast with salt and pepper on all sides.
- Sear the roast: Place the roast in the hot pan and sear for 2-3 minutes per side, or until browned. This locks in flavor.
- Transfer to slow cooker: Remove the roast from the pan and place it in a slow cooker sprayed with nonstick cooking spray.
- Add vegetables: Cover the roast with baby carrots, diced celery, and diced onion.
- Prepare the sauce: In a bowl, mix together balsamic vinegar, tomato juice, beef broth, minced garlic, thyme, and sage. Pour this mixture over the roast and vegetables.
- Add bay leaves: Place 2 bay leaves on top of the roast.
- Cook: Cover the slow cooker with the lid and cook on low for 9-10 hours, or until the meat is tender and easily shreds with a fork.
- Remove roast and vegetables: Once cooked, carefully remove the roast and vegetables from the slow cooker. Keep them warm.
- Skim the fat: Skim any excess fat from the cooking liquid in the slow cooker.
- Make the gravy: Pour the liquid into a saucepan over medium-high heat. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water. Pour this mixture into the saucepan and stir well.
- Thicken the gravy: Bring the mixture to a boil, stirring constantly, and let it cook for 2-3 minutes or until thickened.
- Serve: Slice or shred the pot roast, serve with the vegetables, and drizzle the gravy over the top. Enjoy!
Perfect Pairings: Serving Suggestions for Your Pot Roast
This slow cooker balsamic pot roast is a hearty dish that pairs beautifully with simple sides. Serve it over creamy mashed potatoes or buttery egg noodles to soak up the rich gravy. For a lighter option, try it with roasted garlic cauliflower mash or a crisp green salad. Don’t forget a slice of crusty bread to mop up every last drop of that delicious balsamic-infused sauce!
Make It Ahead: Storage and Reheating Tips
This pot roast stores wonderfully for busy weeknights. Let it cool completely, then store the roast, vegetables, and gravy separately in airtight containers in the fridge for up to 3 days. To reheat, warm the roast and veggies in the microwave or on the stovetop with a splash of beef broth to keep them moist. The gravy can be reheated in a saucepan over low heat, stirring occasionally until warmed through.
Switch It Up: Recipe Variations to Try
Feel free to customize this recipe to suit your taste! Swap the beef chuck roast for a pork shoulder or lamb roast for a different flavor profile. If you prefer a sweeter twist, add 1-2 tablespoons of honey to the balsamic mixture. For a spicier kick, toss in a pinch of red pepper flakes or a dash of hot sauce. You can also experiment with root vegetables like parsnips or sweet potatoes instead of carrots.
Time-Saving Hacks for Busy Cooks
Short on time? Prep your ingredients the night before! Chop the vegetables and store them in the fridge, and mix the balsamic sauce in a jar. In the morning, simply sear the roast, toss everything in the slow cooker, and let it work its magic while you’re away. If you’re in a rush, skip the searing step—though it adds depth of flavor, the roast will still turn out tender and delicious.
Essential Equipment for Slow Cooker Success
To make this recipe a breeze, you’ll need a 6-quart slow cooker to comfortably fit the roast and veggies. A sturdy skillet or Dutch oven is ideal for searing the meat, and a fat separator or ladle will help you skim the fat from the gravy. Don’t forget a whisk for thickening the sauce—it’s the secret to that perfect, velvety texture!
Slow Cooker Balsamic Pot Roast Recipe
Equipment
- slow cooker
- large saucepan
Ingredients
- 2 Tablespoons Olive oil
- 3-4 pounds Boneless beef chuck roast
- salt and pepper to taste
- 1 pound baby carrots
- 3 celery stalks diced
- 1 onion diced
- 1/2 cup balsamic vinegar
- 1 cup tomato juice
- 14.5 ounces beef broth (1 can)
- 3 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 2 bay leaves
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
Instructions
- Add olive oil to a large saucepan over medium-high heat.
- Season roast with salt and pepper, to taste.
- Place roast in pan and sear on all sides.
- Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
- Cover roast with carrots, celery and onion.
- In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
- Place 2 bay leaves on top and cover with lid.
- Cook on low for 9-10 hours.
- When done cooking, remove roast and vegetables and keep warm.
- Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
- In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well.
- Bring to a boil and let cook for a few minutes or until it starts to thicken.
- Serve gravy with pot roast and vegetables.