Slow Cooker Balsamic Pot Roast

Slow Cooker Balsamic Pot Roast

Prep Time: 15 minutes
Cook Time: 8–9 hours on LOW or 4–5 hours on HIGH
Servings: 6–8

Ingredients

• 3½–4 lb beef chuck roast
• 1 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• ½ cup balsamic vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Pat the chuck roast dry thoroughly with paper towels. Season all sides evenly with salt, black pepper, garlic powder, and smoked paprika, pressing the seasoning gently into the meat.
2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the roast in the skillet and sear for about 3–4 minutes on each side. Continue turning until the outside develops a deep golden-brown crust.
3. Transfer the browned roast to the slow cooker and place it in the center of the insert.
4. Add the chopped onion to the same skillet. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and picks up some of the browned flavor from the pan.
5. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
6. Pour the beef broth into the skillet and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.
7. Add the balsamic vinegar, Worcestershire sauce, brown sugar, tomato paste, thyme, and rosemary. Stir until the tomato paste and sugar are fully blended into the liquid.
8. Carefully pour the balsamic mixture over the roast in the slow cooker. Allow some of the liquid to flow around and underneath the meat.
9. Cover the slow cooker with the lid and cook on LOW for 8–9 hours or on HIGH for 4–5 hours. The roast is ready when it is extremely tender and easily separates when pulled with a fork.
10. Carefully lift the cooked roast out of the slow cooker and transfer it to a serving platter or cutting board. Cover loosely with foil and allow it to rest for about 10 minutes.
11. To make a thicker gravy, transfer the cooking liquid to a saucepan, or leave it directly in the slow cooker and switch the heat to HIGH.
12. In a small bowl, whisk together the cornstarch and cold water until completely smooth and free of lumps.
13. Slowly stir the cornstarch mixture into the hot cooking liquid. Continue cooking for 3–5 minutes, stirring occasionally, until the sauce becomes slightly thicker and glossy.
14. Shred the roast into large, tender pieces using two forks. You may also slice it against the grain if you prefer neat portions.
15. Arrange the beef on a serving platter and spoon plenty of the warm balsamic gravy over the top before serving.

Tips

Chuck roast is the best choice for this recipe because its marbling and connective tissue become incredibly tender during long, slow cooking.

Searing the beef before placing it in the slow cooker is highly recommended. It creates a flavorful crust and gives the finished roast a richer, deeper taste.

Avoid opening the slow cooker repeatedly while the meat is cooking. Each time the lid is lifted, heat escapes and the cooking time may increase.

If you prefer a sweeter balsamic sauce, add an extra tablespoon of brown sugar or substitute honey for the brown sugar.

For an extra-dark, caramelized exterior, place the cooked roast under the broiler for 2–3 minutes after removing it from the slow cooker. Watch it closely so it does not burn.

If the gravy tastes too strong after cooking, stir in a small splash of beef broth to mellow the flavor.

For an even richer gravy, whisk in a tablespoon of butter just before serving.

This pot roast pairs especially well with creamy mashed potatoes, roasted carrots, green beans, rice, egg noodles, or warm crusty bread.

Storage

Allow leftover pot roast to cool before transferring it to an airtight container. Store the beef together with some of the balsamic gravy to help keep the meat moist.

Refrigerate leftovers for up to 4 days.

To reheat on the stovetop, place the beef and gravy in a saucepan over low to medium heat and warm gently until heated through.

For microwave reheating, cover the beef loosely and heat in short intervals, stirring or turning the meat as needed.

You can also reheat the pot roast in a covered baking dish in a 325°F (165°C) oven until hot.

For longer storage, freeze the cooked beef together with its gravy in a freezer-safe container for up to 3 months.

Thaw frozen pot roast overnight in the refrigerator before reheating gently.