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The Magical Slow Cooker » Recipes » Beef » Slow Cooker Balsamic Beef Roast and Veggies

Slow Cooker Balsamic Beef Roast and Veggies

by Sarah Olson on January 4, 2016 | Updated March 31, 2021 53 Comments

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collage of balsamic beef and veggies for pinterest

Use tangy balsamic vinegar in this easy pot roast recipe for a change up on dinner.

I would rather eat a good pot roast over a grilled steak any day. That may be why I love my slow cooker so much. This Balsamic Beef Roast and Veggies is that perfect meal I dream of, I love to take a bite of meat, potato, and carrot all at the same time. Pure Heaven.

Balsamic vinegar being pour over beef roast, garlic and vegetables in slow cooker.

What is balsamic vinegar? Have you ever been to an Italian restaurant where they serve olive oil and vinegar to dip your bread in? That dark vinegar is Balsamic. The balsamic vinegar and beef go wonderfully together.

This is the balsamic I used, you can find it next to the other vinegars at the store.

Bottle of Bertolli Balsamic Vinegar.

I didn’t chunk up the carrots like I normally do.  I peeled these smaller organic carrots with the stems still on.  If I was going to use a bigger carrot, I would definitely chunk them up. These thin carrots look pretty on a dinner plate whole, but big giant carrots uncut would look like a cave man meal.

Carrots laying over beef roast in slow cooker

I moved the carrots over so you could see everything after it had cooked. Delicious!

Cooked beef roast in slow cooker with carrots and potatoes around it.

This Balsamic Beef Roast and Veggies had my whole family’s approval! And the recipe made plenty for lunch the next day. What I love about this recipe is that it is made with healthy ingredients. Nothing artificial.

Sliced beef roast with vegetables on white plate.

Next time I make this I am going to make gravy with the juices, don’t know why I didn’t think to do until after I was done eating. Though it was good with juice the meat juices.

More pot roast recipes to make ASAP:

  • Slow Cooker Company Pot Roast
  • Slow Cooker Red Wine Brisket
  • Slow Cooker Italian Beef Dinner
  • Slow Cooker Mississippi Pot Roast

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balsamic being poured over a beef roast in slow cooker

Balsamic Beef Roast and Veggies

4.37 from 11 votes
Kick up the average pot roast a notch by adding Balsamic vinegar.
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6
Calories: 730kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger-oval

Ingredients:

  • 4 lbs. beef roast (either chuck or bottom round)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. vegetable oil
  • 1 1/2 lbs. red potatoes quartered
  • 1/2 cup white onion (one small onion)
  • 1 1/2 lbs. carrots peeled (cut up if the are large carrots)
  • 1/2 tsp. garlic minced
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/3 cup balsamic vinegar
US Customary – Metric

Instructions:

  • Sprinkle the roast with the salt and pepper.
  • Set a large pan over medium-high heat on the stove top, once hot add the oil.
  • Once hot, brown the meat on all sides.
  • Place the roast into the slow cooker.
  • Arrange the potatoes and onion around the roast, sprinkle in the garlic, oregano, and thyme.
  • Drizzle over the balsamic vinegar.
  • Add the carrots on top of the roast.
  • Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
  • Slice or shred the meat, serve with the potatoes, carrots and onion. Drizzle over juices.
  • Enjoy!
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Nutrition Information:

Calories: 730kcal | Carbohydrates: 33g | Protein: 61g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 209mg | Sodium: 541mg | Potassium: 1918mg | Fiber: 6g | Sugar: 10g | Vitamin A: 18984IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 8mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    16427 shares
    • 5292

    Filed Under: Beef, Dinner

    Comments

    1. MEGAN RITENOUR says

      July 27, 2017 at 8:24 am

      Hi Sarah – so I am currently following a low FODMAP diet, which means no garlic or onions. Do you have any suggestions for substitutes so I don’t lose the flavor, or would leaving them out make a huge difference? Thanks!

      Reply
    2. Katrina Idreos says

      April 6, 2017 at 8:46 am

      Could this be cooked on low and then high? For example, could you cook it on low for 4 hours, then high for 2?

      Reply
      • Sarah Olson says

        April 6, 2017 at 10:37 am

        It may work, you could probably get away with 6 on high and it would be very tender.

        Reply
    3. marytesta says

      January 17, 2017 at 4:59 pm

      Cooked this today- followed the directions to the t, and it came out VERY dry =( I’m bummed

      Reply
      • Zania Mohammad says

        January 10, 2018 at 12:49 pm

        Ya same here came out dry and not much flavor

        Reply
    4. Shauna says

      January 16, 2017 at 12:46 pm

      I am making this as I type this and it is making my house smell delicious! Thanks for posting!!

      Reply
    5. Helen says

      December 22, 2016 at 1:32 pm

      what time and temp would you set the slow cooker for if the roast is double the size?

      Reply
    6. Michele says

      November 30, 2016 at 12:28 pm

      Can this be made on High cooking for shorter time?

      Reply
      • Sarah Olson says

        November 30, 2016 at 1:44 pm

        I think 5-6 hours on high would work well!

        Reply
    7. Ashleigh says

      September 18, 2016 at 5:08 pm

      Do you think it would still be as good if I don’t sear the meat first? Not that I don’t want to…but I’m a little groggy(…lazy) and usually end up rushing my mornings! Just in case I didn’t have the time. This looks incredible, I am so excited to try it tomorrow!

      Reply
      • Sarah Olson says

        September 18, 2016 at 6:24 pm

        I think it will be fine! When I worked full-time I rarely browned my meat before putting it in the slow cooker.

        Reply
    8. Diana says

      February 22, 2016 at 7:42 am

      This sounds great! Going to make this for tomorrow. Do you think this would taste bad with sweet potatoes?

      Reply
      • Sarah Olson says

        February 22, 2016 at 8:41 am

        No! I think it would be great! I use sweet potatoes all the time in the crock pot!

        Reply
    9. Jackie says

      February 11, 2016 at 8:51 am

      Can I add a tine of chopped tomatoes to this recipe? It sounds rather tasteless otherwise

      Reply
      • Sarah Olson says

        February 11, 2016 at 11:14 am

        If you add the tomatoes I would add extra seasonings to flavor them. I’m sorry my recipe sounds tasteless to you.

        Reply
    10. Denise says

      January 25, 2016 at 11:00 am

      Pot roast is in the crock pot right now! Can’t wait to taste it!

      Reply
    11. Erin says

      January 19, 2016 at 2:38 pm

      Does the onion taste come out strong? My family doesn’t like onions, but I don’t want to ruin the recipe by leaving them out!

      Reply
      • Sarah Olson says

        January 19, 2016 at 3:10 pm

        I don’t think they taste strong at all. 🙂

        Reply
        • Yvonne says

          January 2, 2017 at 8:30 am

          I mince onion for people that don’t like to see pieces of Onion in a recipe. They don’t even know it has onions in it 🙂

        • Sarah Olson says

          January 2, 2017 at 8:31 am

          I love that idea!

    12. Mary says

      January 16, 2016 at 4:48 pm

      Don’t you have to add water or beef broth to the crockpot???

      Reply
      • Sarah Olson says

        January 17, 2016 at 6:15 pm

        No the balsamic is enough liquid to get it going, then the beef while produce quite a bit of juices while it cooks.

        Reply
    13. Grandma Kc says

      January 9, 2016 at 11:10 am

      Definitely trying this one as pot roast is Grampy’s favorite dinner! Thanks!

      Reply
    14. Mona says

      January 6, 2016 at 5:34 am

      Great Recipe! I will surely try this!

      Reply
    15. Teresa says

      January 4, 2016 at 2:49 pm

      If you were to make a gravy with the juices, how would you make it?

      Reply
      • Sarah Olson says

        January 4, 2016 at 3:16 pm

        I would probably do a mixture of butter and flour (equal parts) on the stovetop, then add the hot juices. Or do a cornstarch slurry (cold water and cornstarch whisked together) and add that directly to the slow cooker in to the juices, and turn it on to high until it thickens.

        Reply
        • WESTON P. says

          January 5, 2016 at 5:26 am

          HOW LONG TO COOK THE BALSAMIC VINEGAR MEAL?

        • Sarah Olson says

          January 5, 2016 at 6:58 am

          8 hours 🙂

        • Tracey says

          March 14, 2016 at 3:57 am

          SAys right on her recipe!!

        • Bella says

          April 3, 2016 at 6:48 pm

          Could I brown the meat & put everything in the pot the night before and put it on in the morning? Would I need to add extra cooking time because it would be cold from the fridge? 🙂

        • Sarah Olson says

          April 3, 2016 at 7:48 pm

          Hi! I worry about the slow cooker cracking if you pull it from the fridge than turn the hot crock pot on. You could put the veggies in a ziplock bag. And have everything else ready to go in the morning (pan, oil and spices out). I hope this helps.

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