Slow Cooker Balsamic Pot Roast Recipe

We were spending the day outside on Sunday, so we put this in the crock pot before going out. It was a very nice day and we got a lot of work done. As I worked I kept thinking that I was glade we had put a roast on to cook. By the time we got done just making the mashed potatoes to go with the roast was a big job. I am happy to say that it was all worth it as the roast was tender and moist. The gravy was delicious and went so good with the potatoes.

Slow Cooker Balsamic Pot Roast Recipe


1 (3-4 lb.) boneless beef chuck roast

salt and pepper to taste

2 tablespoons olive oil

1 pound baby carrots

3 stalks celery chopped into large piece

1 onion, sliced

1/2 cup balsamic vinegar

1 cup tomato juice (I used tomato sauce)

1 (14.5 oz.) can beef broth

3 garlic cloves minced

1 teaspoon dried thyme (I used 2 teaspoons fresh)

1/2 teaspoon ground sage (I used 1 teaspoon fresh)

2 bay leaves

3 tablespoons corn starch

3 tablespoons cold water


In a large saucepan heated to medium-high, heat olive oil. Place roast in pan and sear on all sides. Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (I use a slow cooker liner ). Cover roast with carrots, onions, and celery. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast. Place 2 bay leaves on top and cover with lid. Cook on low for at least 9-10 hours (you can cook it on high for 6-7 hours, but I highly recommend the low and slow method!). When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well. Place saucepan on stove top and heat over medium high heat until it starts to boil. Let cook for about 2 minutes or until it starts to thicken. Serve gravy with pot roast and vegetables.