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–+ servings
Slow Cooked Balsamic Pot Roast is perfect for an easy weekday or weekend dinner! Minimal work and maximum taste happens underneath that slow cooker lid!
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4.91 from 110 votes

Slow Cooker Pot Roast

Slow Cooker Pot Roast in a garlic balsamic sauce, perfect for an easy weekday or weekend dinner. Three different cooking methods!
Prep Time10 minutes
Cook Time8 hours
Total Time4 hours 10 minutes
Course: Dinner
Cuisine: American
Keyword: Pot Roast, Roast, Sunday Roast
Servings: 10 serves
Author: Karina Carrel

Ingredients

  • 1 tablespoon olive oil
  • 4 pounds 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
  • 1 pound baby potatoes white or Yukon gold, you may need to halve them if they are too large
  • 4 carrots large, cut into 2-inch pieces
  • 2 celery stalks cut into 1-inch pieces
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons crushed bouillon
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste, freshly ground
  • 1 cup reduced-sodium beef broth
  • 2 tablespoons plain flour optional - for a thick gravy
  • 2 tablespoons parsley fresh, chopped, to serve
  • 1/4 cup balsamic vinegar
US - Metric

Instructions

SLOW COOKER:

  • 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.
  • Add the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). 
  • Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
  • Taste test and add any extra balsamic vinegar, brown sugar, salt, or pepper, if needed.
  • Slice meat, garnish with parsley and drizzle with gravy.

Notes

Getting a tender slow cooker pot roast comes down to time and the right cut. Chuck roast is the best option here. It has enough fat to break down during slow cooking, which gives you that soft texture and rich gravy at the end. If you use a leaner cut, it won’t turn out the same.
Let everything cook low and slow. It might be tempting to speed things up, but giving the roast enough time in the crock pot is what allows the beef to fully soften and develop flavor. If the meat still feels firm, it just needs more time.
The vegetables matter more than people think. Potatoes, carrots, onions, and celery absorb all the juices as they cook, which is where a lot of the flavor builds. Cut them into larger pieces so they hold their shape and don’t overcook.
The gravy builds naturally as the roast cooks. You don’t need much to make it work, just the juices from the beef, seasoning, and time. If you want it thicker, you can reduce it slightly at the end or add a simple slurry.
Garlic, salt, and herbs like rosemary and thyme are enough to flavor the entire dish. You don’t need anything complicated. Keeping it simple is what makes this kind of slow cooker meal work so well.
For leftovers, this reheats really well. The flavor actually deepens after sitting, especially once everything has had more time to soak together. Reheat gently so the beef stays tender and doesn’t dry out.
 
It’s better to cook pot roast on the low setting rather than the high setting. Your meat will be tender and delicious every time.

Nutrition

Calories: 417kcal | Carbohydrates: 17g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 576mg | Potassium: 987mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4.183IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 5mg