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The Magical Slow Cooker » Recipes » Beef » Slow Cooker Balsamic Beef Pot Roast

Slow Cooker Balsamic Beef Pot Roast

by Sarah Olson on December 14, 2018 | Updated November 21, 2022 5 Comments

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Collage of balsamic beef roast with text of what the ingredients are.
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Slow Cooker Balsamic Beef Pot Roast is tender and full of flavor!

cooked beef roast in slow cooker with onions.

Hello! I have a delicious beef roast recipe for you today. I made a version of this a few months ago but something wasn’t right, an idea came to me last week to try mixing balsamic with Italian dressing. What difference that made in this recipe and gave it a bit more moisture as well.

close up of balsamic beef roast with onions on top in slow cooker.
cooked balsamic beef roast with green beans and mashed potatoes on the side.

This Balsamic Beef Pot Roast was a delicious dinner and I love the long cooking time, it will be my go to on busy day. My husband made a beef sandwich for his leftovers the next day, he loved it. I hope you enjoy this recipe as much as my family did. Have a great weekend.

shredded beef on gray plate with green beans and mashed potatoes.

More Sunday Roast Beef Dinners you must make:

  • Slow Cooker Hot Roast Beef Sandwiches
  • Slow Cooker Red Wine Brisket
  • Slow Cooker Easy Pot Roast
  • Slow Cooker Horseradish Pot Roast
  • Slow Cooker Beer, Onion and Ketchup Pot Roast
beef roast with balsamic sauce and onion in a slow cooker.

Slow Cooker Balsamic Beef Pot Roast

5 from 6 votes
Tender beef simmered with balsamic vinegar and Italian dressing.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 9 hours hours
Total Time: 9 hours hours 15 minutes minutes
Servings: 8
Calories: 428kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

Ingredients:

  • 3 lb. beef chuck roast
  • 2 Tbsp. cooking oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 3 garlic cloves, minced
  • 1 small yellow onion, sliced
  • 1 cup Italian dressing (I use Newmans’ Own)
  • 1/2 cup balsamic vinegar
US Customary – Metric

Instructions:

  • Sprinkle the roast with salt and pepper. Preheat a large pan on the stove-top over medium high heat. When the pan is hot add the oil. Brown the roast on both sides and then add to the slow cooker.
  • Add the oregano, basil, garlic, Italian dressing, onion and balsamic vinegar. 
  • Cover and cook on LOW for 9-10 hours without opening the lid during the cooking time.
  • Shred and enjoy with your favorite sides.
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How to Video:

Recipe Notes:

Nutritional values are approximate. Please use your own calculations if you require a special diet. Values below are for 1/8 of the recipe.

Nutrition Information:

Calories: 428kcal | Carbohydrates: 7g | Protein: 33g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 553mg | Potassium: 635mg | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 0.5mg | Calcium: 63mg | Iron: 4.5mg

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

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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    5780 shares
    • 2486

    Filed Under: Beef, Dinner

    Comments

    1. Kristy says

      February 19, 2021 at 8:48 am

      The onion isn’t listed in the directions but I see it’s added on top in the video picture. I assume they are just laid on top of roast.

      Reply
    2. Melissa says

      January 8, 2021 at 7:35 am

      Is it possible to cook this on high for all or part of the cooking time to speed it up?

      Reply
      • Sarah Olson says

        January 8, 2021 at 8:46 am

        Yes, on high will be fine. I usually do 5-6 on high for roasts.

        Reply
    3. Mary Thurmond says

      November 19, 2020 at 7:34 am

      I’m going to use Your recipe on the balsamic slow cooker pot roast, but I’d like to add carrots and potatoes, will it make the vegetables mushy? What do you recommend?

      Reply
      • Sarah Olson says

        November 19, 2020 at 7:57 am

        No! It will work great. Vegetables take just as long as the roast to soften, so they won’t be mushy.

        Reply

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