Slow Cooker Balsamic Pot Roast

Why You’ll Love This Recipe

• Easy prep: Just 5 minutes of hands-on time.
• Tender and flavorful: The slow cooking process makes the meat melt in your mouth.
• No browning needed: Save time and mess without sacrificing taste.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds boneless chuck roast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ cup balsamic vinegar
• 2 tablespoon honey
• 1 tablespoon honey mustard
• 1 cup beef broth
• 1 tablespoon cornstarch

Directions

1. Prepare the rub: Combine garlic powder, onion powder, salt, and pepper.
2. Coat the roast: Rub the roast with olive oil, then apply the seasoning mix.
3. Make the sauce: Whisk together balsamic vinegar, honey, mustard, and broth.
4. Cook the roast: Place roast in the slow cooker, pour sauce over it, and cook on low for 8-10 hours.
5. Shred and cook: After 8-10 hours, shred the meat with forks and return to the sauce for 1 more hour.
6. Make gravy: Strain the sauce, thicken with cornstarch, and serve with the meat.

Servings and Timing

• Servings: 10
• Prep time: 5 minutes
• Cook time: 12 hours (8-10 hours in the slow cooker, 1 hour after shredding)

Variations

• Add vegetables: Include carrots or potatoes during the last few hours of cooking for a complete meal.
• Sweetness adjustment: Swap honey for maple syrup for a different flavor.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
• Reheat gently in the oven or on the stovetop to preserve tenderness.

FAQs

Do I need to brown the roast before cooking?

No, this recipe does not require browning the roast before cooking.

Can I cook this pot roast overnight?

Yes, cook on low overnight and shred in the morning for an easy dinner the next day.

Can I freeze this recipe?

Yes, leftovers freeze well for up to 2 months.

How do I make the sauce thicker?

You can use cornstarch or flour to thicken the sauce once it’s been strained.

Can I cook this pot roast in a Dutch oven instead of a slow cooker?

Yes, a Dutch oven can be used, but cooking time may vary, and you may need to monitor it more closely.

What side dishes go well with this pot roast?

Mashed potatoes, roasted vegetables, and a simple green salad are perfect pairings.

How can I adjust the flavor if I don’t have balsamic vinegar?

Try substituting with red wine vinegar or a combination of balsamic and apple cider vinegar.

Can I use chicken broth instead of beef broth?

While beef broth is preferred for flavor, you can use chicken broth as a substitute.

How do I know when the roast is done?

The roast is ready when it shreds easily with a fork.

What if I don’t have honey mustard?

Use any mustard you prefer, such as Dijon or yellow mustard.

Conclusion

This balsamic slow cooker pot roast is an incredibly easy and flavorful dish that yields tender, juicy meat every time. Perfect for a busy day or holiday meal, this recipe will quickly become a favorite in your household. Whether you're cooking for a crowd or just your family, this recipe promises great results with minimal effort.

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Slow Cooker Balsamic Pot Roast

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This slow cooker balsamic pot roast recipe offers an easy, tender, and flavorful dish that practically cooks itself. With minimal prep, the roast absorbs the rich balsamic vinegar and broth, creating a savory meal perfect for holidays or busy weeknights.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 12 hours (8-10 hours in the slow cooker, 1 hour after shreddin
• Total Time: 0 hours
• Yield: Servings: 10
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 pounds boneless chuck roast
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• ½ cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp honey mustard
• 1 cup beef broth
• 1 tbsp cornstarch

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Instructions

1. Prepare the rub: Combine garlic powder, onion powder, salt, and pepper.
2. Coat the roast: Rub the roast with olive oil, then apply the seasoning mix.
3. Make the sauce: Whisk together balsamic vinegar, honey, mustard, and broth.
4. Cook the roast: Place roast in the slow cooker, pour sauce over it, and cook on low for 8-10 hours.
5. Shred and cook: After 8-10 hours, shred the meat with forks and return to the sauce for 1 more hour.
6. Make gravy: Strain the sauce, thicken with cornstarch, and serve with the meat.