Slow Cooker Beef Roast

Slow Cooker Beef Pot Roast is melt-in-your-mouth delicious! Chuck roast, onions, garlic, potatoes, and carrots are slow cooked in a balsamic sauce made with balsamic vinegar, beef broth, and Worcestershire. A true dump and go slow cooker dinner that can feed large families and guests.

When the weather official becomes cold & frosty, the Sunday slow cooker ritual begins. This melt-in-your mouth slow cooker pot roast needs to be in your crockpot rotation. It's an easy crockpot pot roast that's loaded with potatoes, carrots, onion and garlic, all simmered in an incredibly flavorful balsamic sauce.

This Crockpot beef roast is family-friendly and perfect for cold winter days. Or when you barely want to lift a finger to prepare dinner, this meal is for you. It's also a wonderful recipe for holiday potlucks and easy dinners on busy nights.

This balsamic slow cooker pot roast truly is a "dump and go" recipe. No need to sear the chuck roast or anything like that.

Just put all of the ingredients in the slow cooker and walk away! It's also fairly inexpensive, and even more so if you can find a good sale on the roast.

And if you love your slow cooker or easy, healthy one-pot soups and stews, you should try my crockpot pepper steak and slow cooker beef and broccoli.

Ingredients

To make this slow cooker pot roast you need:

• boneless chuck roast
• potatoes
• carrots
• onions
• garlic
• balsamic vinegar
• worcestershire sauce
• rosemary
• thyme
• salt + pepper
• beef broth (or water if you are in a pinch and don't have beef broth)

Step-By-Step Directions

STEP 1: Place the boneless chuck roast in the slow cooker. Sprinkle with 2 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon salt and ½ teaspoon black pepper. Add the 8 garlic cloves and 2 medium onions.

STEP 2: In a small bowl, combine the 1 cup beef broth, ½ cup balsamic vinegar and 2 tablespoon Worcestershire sauce. Pour over the seasoned chuck roast. Add 1 bay leaf.

STEP 3: Place the 6 carrots and 4 cups potatoes on top of the roast. Cover and set to low for 6 hours.

When done, check that the internal temperature of the roast is 165℉. If not, continue cooking in 1 hour increments until finished. Remove the bay leaf and serve.

Tips

• I like to shred my roast, stir everything around so it's coated in the sauce, and let it sit for about 30 minutes longer on warm. The longer it sits and the ingredients "marry", the tastier it is.
• If you are home throughout the cooking process, you can also occasionally stir it, making sure most of the potatoes are still not cooking in the sauce. But if you are out of the house, no worries! This isn't a necessary step.
• This recipe is perfect for about 4 people, but if you have a bigger crowd to feed, you can double all ingredients and use a bigger roast.

If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!

Recipe

RELATED RECIPES