Slow Cooker Balsamic Pot Roast
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.
- 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
Instructions
- Prepare the rub: Combine garlic powder, onion powder, salt, and pepper.
- Coat the roast: Rub the roast with olive oil, then apply the seasoning mix.
- Make the sauce: Whisk together balsamic vinegar, honey, mustard, and broth.
- Cook the roast: Place roast in the slow cooker, pour sauce over it, and cook on low for 8-10 hours.
- Shred and cook: After 8-10 hours, shred the meat with forks and return to the sauce for 1 more hour.
- Make gravy: Strain the sauce, thicken with cornstarch, and serve with the meat.
Find it online: https://recipesbyjanet.com/slow-cooker-balsamic-pot-roast/
