With fork-tender beef, tons of veggies, and a flavorful balsamic-infused sauce, this Balsamic Slow Cooker Pot Roast is a total game-changer!
Ingredients
- 3 pound boneless beef chuck roast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoons extra virgin olive oil
- 2 plum tomatoes , cut into large chunks
- 1/2 white onion , cut into quarters
- 1 cup baby carrots
- 1 cup white mushrooms , sliced
- 1 cup small red potatoes
- 1 1/2 cups low-sodium beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons light brown sugar , packed
- 2 teaspoons dijon mustard
- 1 tablespoons cornstarch
Instruction
- Trim the beef roast and cut into large chunks, discarding any large pieces of fat. Pat dry and set aside.
- In a small bowl, combine the garlic powder, onion powder, salt and pepper. In a large bowl, sprinkle over the chunks of beef, covering evenly.
- Heat the olive oil in a large skillet. Brown all sides of the beef chunks, approximately 2 minutes per side.
- Coat the inside of a large slow cooker with olive oil or cooking spray. Transfer the browned beef to the pot.
- Top the beef with the tomatoes, onion, carrots, mushrooms and potatoes.In a large bowl or measuring cup, whisk together the beef broth, vinegar, brown sugar and mustard until the sugar has dissolved. There might some bits of mustard and that is fine.
- Pour over the beef and vegetables.
- In a large bowl or measuring cup, whisk together the beef broth, vinegar, brown sugar and mustard until the sugar has dissolved. There might some bits of mustard and that is fine.
- Pour over the beef and vegetables.
- Place on the cover and set to 8 hours on low or 4 hours on high. Pot roasts do best low and slow so I highly recommend the 8 hour option. Occasionally spoon sauce over the beef and turn the beef chunks.
- Just before you are ready to serve, remove the beef and vegetable trimmings using a slotted spoon. If desired, shredded the beef using two forks.
- Carefully pour the sauce through a fine mesh sieve into a saucepan. Discard solids.
- In a small bowl, whisk together 2 tablespoons of water with 1 tablespoon of cornstarch. Whisk it back into the sauce and bring to a low simmer, continuing to whisk until it thickens and turns glossy.
- Spoon the sauce over the beef and vegetables and serve.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
