Slow Cooker Balsamic Beef Pot Roast
6 Comments Mar 09, 2024
Updated Aug 25, 2024
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This Slow Cooker Balsamic Beef Pot Roast is tender and full of flavor! Who doesn’t love the tangy flavor of balsamic and it’s even better when paired with beef.
If you want a chicken version, be sure to try my slow cooker balsamic chicken recipe. We also love to serve this tender beef roast over crockpot mashed potatoes.
Table of Contents
Why You’ll Love This Balsamic Beef Pot Roast Recipe
This Balsamic Beef Pot Roast is a delicious dinner and I love the long cooking time. It is the perfect go to on a busy day and allows you to get things done without having to worry about what’s for dinner.
And when it comes to the grocery list, you only need a few things, most of which you may already have on hand. The versatility is awesome as well. My husband makes a beef sandwich for his leftovers the next day, and he loves it. I hope you enjoy this recipe as much as my family does! Another similar recipe to this is my Amish Pot Roast recipe.
Recipe Ingredients
- Chuck Roast: I recommend using a nicely marbled beef chuck roast that’s at least 3 pounds or more. You’ll want to have plenty of beef to go around. We also use a chuck roast in our Mississippi Pot Roast recipe.
- Italian Dressing: Newman’s Own offers a family-style recipe that tastes great for cooking. Or you can use a homemade Italian dressing.
- Balsamic Vinegar: Adding this enhances the Italian dressing flavors and provides more cooking moisture for the beef.
- Onion: Every good pot roast has sliced onion. It helps the meat have more flavor. You can use yellow onion or white onion.
- Garlic: Freshly minced garlic cloves release even more flavor, which can be tasted in both the beef and the juices. If you have leftover slow cooker garlic confit, use that!
- Oil: This is used for searing the beef before being placed into the crock pot for cooking.
- Seasoning: Salt, black pepper, basil, and oregano add an additional Italian seasoning kick to the overall dish.
Step-by-Step Directions
Step One – 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.
Step Two – Add to the seared chuck roast to the slow cooker.
Step Three – Add the oregano, basil, garlic, Italian dressing, onion, and balsamic vinegar.
Step Four – Cover and cook on LOW for 9-10 hours without opening the lid during the cooking time.
Step Five – Shred and enjoy with your favorite sides.
How to Serve
- Serve the pot roast as the main dish alongside traditional sides like mashed potatoes, roasted vegetables (carrots, potatoes, and onions work well), and a side of green beans. Our favorite slow cooker dish to serve with this is Slow Cooker Hashbrown Casserole.
- Shredded beef can be used as a filling for sandwiches or wraps. Choose a sturdy bread or tortilla and add your favorite toppings, such as lettuce, tomatoes, and horseradish or Dijon mustard.
- Serve the roast over a bed of creamy polenta or cooked rice. Garnish with fresh herbs like parsley or thyme for a burst of freshness.
Recipe FAQs
While chuck roast is commonly used for pot roast due to its tenderness when slow-cooked, you can experiment with other cuts like brisket or bottom round. Keep in mind that different cuts may affect the texture and flavor, so choose a cut that suits your preferences.
Traditional side dishes include mashed potatoes, roasted vegetables, or a side salad. You can also pair it with rice, quinoa, or polenta for a variation. The cooking juices from the slow cooker can be used as a flavorful gravy to enhance the overall meal.
Yes, it’s a great dish to prepare in advance. You can assemble the ingredients in the slow cooker insert the night before and refrigerate it. In the morning, place the insert back into the slow cooker, set the desired cooking time and temperature, and let it cook while you go about your day.
Store leftovers in an airtight container in the refrigerator, ensuring that the meat is completely covered with its cooking juices to retain moisture. Consume within 3-4 days, reheating gently in the microwave or on the stovetop as needed.
More Sunday Roast Beef Dinners:
- Slow Cooker Hot Roast Beef Sandwiches
- Slow Cooker Jack Daniel’s Pot Roast
- Slow Cooker Eye of Round Roast
- Slow Cooker Red Wine Brisket
- Slow Cooker Easy Pot Roast
- Slow Cooker Horseradish Pot Roast
- Slow Cooker Beer, Onion and Ketchup Pot Roast
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Slow Cooker Balsamic Beef Pot Roast
Ingredients
- 3 lb. beef chuck roast
- 2 Tbsp. cooking oil
- ½ tsp. salt
- ¼ 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)
- ½ cup balsamic vinegar
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.
How to Video
Sarah’s Notes
- Store leftovers in an airtight container in the refrigerator, ensuring that the meat is completely covered with its cooking juices to retain moisture. Consume within 3-4 days, reheating gently in the microwave or on the stovetop as needed.
- While chuck roast is commonly used for pot roast due to its tenderness when slow-cooked, you can experiment with other cuts like brisket or bottom round. Keep in mind that different cuts may affect the texture and flavor, so choose a cut that suits your preferences.
- Balsamic glaze can be used instead of standard balsamic vinegar.
- Best sides for this dish are mashed potatoes or polenta. Along with a green side dish such as green beans and broccoli.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this tonight for the first time for my boyfriend and I and all I can say is WOW!! This was beyond delicious! Absolutely amazing! Definitely going to be a rotation in our favorite meals to make. Thank you for introducing this meal to me! I can’t wait to have the leftovers tomorrow!
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.
Is it possible to cook this on high for all or part of the cooking time to speed it up?
Yes, on high will be fine. I usually do 5-6 on high for roasts.
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?
No! It will work great. Vegetables take just as long as the roast to soften, so they won’t be mushy.