This Slow Cooker Pot Roast with Balsamic Sauce 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, house guests, and holiday pot lucks.
Prep Time20 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Main Course
Cuisine: American
Keyword: beef pot roast, slow cooker, slow cooker stew
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.
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.
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.
Notes
If you want to thicken the sauce, add a few tablespoons of flour to the broth about 30 minutes before it's finished.