Balsamic Pot Roast (Juicy & Tender)
This slow cooker balsamic pot roast is tender, flavorful, and easy to make with simple ingredients. A chuck roast cooks low and slow in a rich, savory balsamic sauce with just a hint of sweetness, making it a comforting family dinner that’s perfect for leftovers.
Servings: 8 people
Calories: 522kcal
Ingredients
- 2 - 2 ½ pounds beef pot roast, boneless chuck roast or cross rib
- 1 large onion sliced
- 2 tablespoons garlic minced
- 4 bay leaf
- 1 cup beef broth
- 1 can (5 ½-6 oz) tomato paste
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce plus 2 teaspoons
- 1 tablespoon honey plus 2 teaspoons
- 1 tablespoon dijon mustard plus 2 teaspoons
- 1 teaspoon rosemary dried
- ⅓ cup all-purpose flour
- 1 tablespoon parsley dried
- 1 teaspoon salt separated
- 1 teaspoon pepper separated
- 1 tablespoon sugar if needed
Instructions
- Coat your beef with ½ teaspoon of salt and ½ teaspoon 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. Stir well and pour over beef.
- Cover and cook on low, until beef is cooked and tender, 6-8 hours. Discard bay leaves.
- Remove beef on to plate and set aside to rest.
- In bowl whisk flour with ⅓ cup water.
- Remove juices and add to saucepan with flour mixture. Whisk on medium high until simmering for about 20 minutes or until sauce thickens to your desired consistency. Add parsley. Taste gravy and add sugar if necessary.
- Slice beef. Serve with gravy and noodles or mashed potatoes. Enjoy every bite!
Video
Notes
- Choose the Right Cut: A chuck roast cooks up the most tender in the slow cooker, breaking down into juicy, fall-apart beef with a richer sauce.
- Low and Slow Is Key: Give the roast time to cook gently. Slow cooking softens the balsamic flavor and keeps the beef tender.
- Taste Before Serving: Balsamic vinegar can vary in sweetness. Taste the sauce at the end and adjust with a pinch of salt or a touch more sweetness if needed.
- Rest Before Serving: Let the roast rest for a few minutes before shredding or slicing so the juices settle back into the meat.
Nutrition
Calories: 522kcal | Carbohydrates: 14g | Protein: 50g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 176mg | Sodium: 664mg | Potassium: 951mg | Fiber: 1g | Sugar: 7g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 6mg