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.
This meal absolutely delicious! I didn’t mind eating it everyday for lunch. I read everyone’s comments about the veggies not cooking thoroughly. So, I sliced mixed baby potatoes in 1/2, carrots/onions in 1/4 & added ground pork. I cooked it in my crockpot on low for an hr (before l calculated my return from work) and then on high for 7 hrs. It was perfect.
Also, l didn’t place veggies on top of meat, l place them around the sides of the roast and l used a whole bottle of Whole30 Balsamic Vinegar with avocado oil.
Unfortunately, I found this to be bland as well. I did a 2.5 lb in my six quart Crock Pot because I was afraid a 4 lb. would be too big. The carrots and red potatoes had to sit on top and didn’t get done completely because of it. Thank goodness for microwaves. I made this dish because I’ve been craving french dip sandwiches; which will be delicious because of the au jus.
Excellent!!!
I cooked a roast slightly smaller than what you used for 7 hours on low and 1 hour on high, and while the roast looked done, the veggies were still hard and I needed to whip out my pressure cooker to ensure everything was done.
What is the cooking time on HIGH? Thanks in advance!!
I would do 5 hours on high.
so yummy, very nice presentation
I am also wondering if this could be done in an instant pot!
Hi Katie, Yes it should do fine. Follow the directions for any roast and veggies that you find for the time. Will work fine.
Any idea how to change this to cook in the instant pot??
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!
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.
I’ve made this before and thought it was delicious! Thinking about adding Brussel sprouts this time. Have you ever considered that?
No, tell me how it turns out!
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!
Great to hear Monica!
Yum! I just put this in the crock pot and can’t wait for dinner tonight! Thanks for the simple, healthy recipe!! 🙂
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?
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.
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.
Good to know. I may be thinking of paleo anyway. I’ll have to try turnips!