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.
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.
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.
I moved the carrots over so you could see everything after it had cooked. Delicious!
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.
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:
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Balsamic Beef Roast and Veggies
Equipment Needed:
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
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!
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Regelyn says
so yummy, very nice presentation
Katie says
I am also wondering if this could be done in an instant pot!
Sarah Olson says
Hi Katie, Yes it should do fine. Follow the directions for any roast and veggies that you find for the time. Will work fine.
Amanda says
Any idea how to change this to cook in the instant pot??
Mandy says
Just wanted to let you know that I made this recipe today, and it was spectacular! I’ve always done the onion packets, and I will never go back!
how bout some cake says
I made this for dinner tonight and it was delicious! I was a little short on time and set my crockpot on high for 6 hours and it was fine (although my meat was a bit smaller than the recipe calls for). This is one of my favorite whole 30 recipes I’ve tried so far. It’s so hearty and filling, it doesn’t feel like “diet food” at all.
Meghan says
I’ve made this before and thought it was delicious! Thinking about adding Brussel sprouts this time. Have you ever considered that?
Sarah Olson says
No, tell me how it turns out!
Monica says
Hi,
I made this today and it was super delicious. I cooked it on high for 6 hours and the meat just fell apart. Thank you for the recipe!
Sarah Olson says
Great to hear Monica!
Maria says
Yum! I just put this in the crock pot and can’t wait for dinner tonight! Thanks for the simple, healthy recipe!! 🙂
Linda Leslie says
I’m starting the Whole30 clean eating plan soon and have been researching recipes with allowed foods that are still tasty. I was surprised this was listed as Whole30 and had white/red potatoes in it. Would you think sweet potatoes could be substituted and still taste OK with the balsamic vinegar?
Sarah Olson says
I think sweet potatoes would be great. Yeah I surprised that this was in a whole 30 list, I know white potatoes aren’t allowed, they didn’t read the entire recipe.
Katie Graves says
Actually potatoes are allowed on the Whole30. I think in the past they weren’t, but updated guidelines say they are. I happened to use turnips in mine instead, though! My husband stays pretty low carb and those have served as a suitable replacement for potatoes since they just absorb all the same flavors from the roast.
Sarah Olson says
Good to know. I may be thinking of paleo anyway. I’ll have to try turnips!
MEGAN RITENOUR says
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!
Katrina Idreos says
Could this be cooked on low and then high? For example, could you cook it on low for 4 hours, then high for 2?
Sarah Olson says
It may work, you could probably get away with 6 on high and it would be very tender.
marytesta says
Cooked this today- followed the directions to the t, and it came out VERY dry =( I’m bummed
Zania Mohammad says
Ya same here came out dry and not much flavor