Pot roast has long held the top position for “Ultimate Comfort Food,” but getting it to the table can be a bit cumbersome if you don’t have hours to devote to the long cook time. Enter: the slow cooker. This slow-cooker twist on a classic will allow you to set it and forget it so you can enjoy pot roast without all the fuss.
Slow-Cooker Balsamic Beef Pot Roast
~3 lb beef chuck roast
2 T olive oil
7 garlic cloves, peeled
3 onions, quartered
7-10 small carrots (cut into chunks if they are larger)
4 sweet potatoes, cut into wedges
1 cup beef broth
¼ cup balsamic vinegar
2 T maple syrup
1 T Dijon mustard
10 sprigs thyme
2 bay leaves
1 tsp black pepper
1.5 tsp kosher salt
¼ cup parsley, roughly chopped
- In a bowl, mix together the beef broth, balsamic vinegar, maple syrup and Dijon mustard and set aside.
- Place the carrots, onions and sweet potatoes, garlic, thyme sprigs and bay leaves into a large slow-cooker.
- Pat the roast dry with paper towels. Season the roast very well with salt and pepper. Coat the entire roast lightly in olive oil.
- Preheat a large pan on medium-high heat. When the pan is hot, add the roast to brown nicely on all sides. It’ll take a couple of minutes on each side.
- Transfer the roast and juices to the slow-cooker on top of the vegetables, and then pour the balsamic broth mixture on top of everything.
- Cook on low for 8 hours or until the beef and vegetables are both tender.
- Top with fresh parsley before serving.
- To thicken the gravy if desired, make a slurry using water and a teaspoon or two of tapioca flour or cornstarch. Stir it to the slow cooker a few minutes before serving.