Slow-Cooker Balsamic Beef Pot Roast

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

Serves 8

~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

  1. In a bowl, mix together the beef broth, balsamic vinegar, maple syrup and Dijon mustard and set aside.
  2. Place the carrots, onions and sweet potatoes, garlic, thyme sprigs and bay leaves into a large slow-cooker. 
  3. Pat the roast dry with paper towels. Season the roast very well with salt and pepper. Coat the entire roast lightly in olive oil.
  4. 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.
  5. 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.
  6. Cook on low for 8 hours or until the beef and vegetables are both tender.
  7. 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.
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