My friend Marcel served this Slow Cooker Balsamic Pot Roast to us for the first time and we have been making it regularly ever since. It tastes so good. This is another amazing recipe from her that I have to share with you. She was an amazing woman. You will love this roast. The flavor is divine. She served it with mashed potatoes and the gravy. I can’t believe I forgot to mention the gravy. Wow this gravy is amazing. I hope you try it. You will not be sorry you did!
I have to admit that I love a delicious gravy or sauce with every meal, whenever possible! The gravy with this Slow Cooker Balsamic Pot Roast tastes that good! I always leave the onions in it but you are free to remove them if you prefer!
Have a look at our video for our Slow Cooker Balsamic Pot Roast below!
Slow Cooker Balsamic Pot Roast
- 2 - 2 1/2 pounds beef pot roast, boneless, top or bottom blade or cross rib
- 1 large onion, sliced
- 2 tblsp garlic, minced
- 4 bay leaf
- 1 cup beef broth -
- 1 can (5 1/2-6 oz) tomato paste -
- 1/2 cup balsamic vinegar -
- 1 tblsp Worcestershire sauce + 2 tsp
- 1 tblsp honey + 2 tsp
- 1 tblsp dijon mustard + 2 tsp
- 1 tsp rosemary, dried
- 1/3 cup all-purpose flour -
- 1 tblsp parsley, dried
- 1 tsp salt -
- 1 tsp pepper -
- 1 tblsp sugar if needed -
Coat your beef with 1/2 tsp of salt and 1/2 tsp of pepper. Set aside.
In slow cooker add the onion, garlic and bay leaves. Place beef over top.
In a medium bowl combine broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper. Pour over beef.
Cover and cook on low, until beef is cooked and tender, 6-8 hours. Remove beef on to plate and remove the strings if any. Discard bay leaves. In bowl whisk flour with 1/3 cup water. Add to slow cooker. Cover and cook on high for about 20 minutes or until sauce thickens to your desired consistency. Add parsley. Taste gravy and add sugar if necessary. Slice beef and serve with gravy and noodles or mashed potatoes.