Slow Cooked Balsamic Pot Roast is perfect for an easy weekday or weekend dinner!
Fall apart-tender beef is slow cooked in a garlic balsamic sauce, along with potatoes and carrots creates the best Slow Cooked Balsamic Pot Roast recipe!
Pot Roast Recipe
I LOVE slow cooked meals! But I never stick to one method. Depending on where I need to be while dinner is cooking, I’ll either use the slow cooker, instant pot (for a faster dinner option), or the oven if I’m home all day with the kids. So, I thought while making our favourite pot roast, why wouldn’t I share these details with you? I mean, I CAN, so I SHOULD. Right?
Slow Cooker, Instant Pot or Oven!
You loved the options in this Slow Cooked Chicken Cacciatore recipe, and let’s be real. Not one family has the same contraption to cook food. Some people don’t have ovens, some don’t have slow cookers, and some swear by their instant pots!
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This is where I come in! Because with you all in mind, this versatile and easy to throw together Slow Cooked Balsamic Pot Roast recipe includes THREE cooking options! Slow cooker, instant pot or oven roasted!
How To Make Slow Cooked Balsamic Pot Roast
There are three main steps to the most perfect Slow Cooked Balsamic Pot Roast, whichever option you choose:
- Sear your roast first! Many people add their beef into slow cook raw. While there’s no hard and fast rule about this, the flavour you get when searing your meat first is incredible and adds amazing flavour to your sauce. DO IT. Trust me.
- Add the rest of your ingredients in with the seared roast, and COOK AWAY! Don’t be tempted to add too much stock or broth into your mixture! Remember, the meat will release enough of its own juices.
- Then serve your roast with the rich gravy cooked with this roast!
You are in for a beautiful bowl of comfort food!
MORE SLOW COOKED RECIPES:
Spaghetti Bolognese
Chicken Cacciatore
Beef & Sweet Potato Stew
Watch us make Slow Cooked Balsamic Pot Roast right here!
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Slow Cooked Balsamic Pot Roast is perfect for an easy weekday or weekend dinner, WITH THREE DIFFERENT COOKING METHODS! Minimal work and maximum taste!
- 1 tablespoon olive oil
- 4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
- 2 yellow onions chopped
- 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
- 1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
- 4 large carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 1-2 teaspoons vegetable stock powder or bullion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup reduced-sodium beef broth
- 2 tablespoons plain flour (optional -- for a thick gravy)
- 2 tablespoons fresh chopped parsley, to serve
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Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
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Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
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Cook on high setting for 4-5 hours, or low for 6-8 hours, OR until meat is tender and falling apart, and the vegetables are soft.
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Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour. (We didn't need to add anything to ours. It was perfect.)
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Slice beef. Garnish with parsley, drizzle over the gravy and sprinkle with black cracked pepper to serve! ENJOY!
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Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
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Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
Place lid on Instant pot with steam valve closed.
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Change Instant Pot setting to 'manual' mode for 80 minutes on 'high' pressure.
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When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
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Preheat oven to 175°C | 350°F. Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
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Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
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Bring to a simmer, cover with lid and transfer to the oven. Roast for 3-4 hours, or until meat is starting to falling apart.
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Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
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Sharon Ng says
I put together this recipe without reading through all the directions. It was the first slow cooker recipe that showed up. I was dissapointed to find that its actually pressure cooked, not slow cooked, in the instant pot. I was looking for something to cook throughout the day while I was out of the house doing errands. This is done in just 80 minutes (less because I had a smaller cut). Will see how it tastes for dinner time after being on keep warm all day…
Karina says
I like using all three methods but I always love my slow cooker for the classic way. An instant pot is perfect for the speed process and still have the same flavor and tenderness.
Teri says
What is your preferred method for cooking this? Looks delish!
Linda van den Elshout says
I love this recipe! Absolutely perfect.
Karina says
Thanks for picking that up Jennifer! Recipe has been fixed 😊
Jennifer says
In the oven method, the directions are confusing. It states to put the vegetables in at the same time as the meat into the oven. However, later, it states to add the veggies and then cook one more hour. Please let us know which it is. Thanks
Karina says
YES! Julie that’s wonderful!
Julie says
This was delicious! My husband hates roast and he loved it! I am making it twice this week.
Karina says
Thanks Jackie!
Jackie says
Amazing! Absolutely a keeper!!!!!