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crockpot beef roast in a white bowl
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4.59 from 41 votes

Crockpot Beef Roast

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 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: beef pot roast, slow cooker, slow cooker stew
Servings: 4 people
Calories: 569kcal
Author: Kristina Tipps
Cost: $10

Equipment

Ingredients

Instructions

  • 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.

Nutrition

Serving: 16oz | Calories: 569kcal | Carbohydrates: 35g | Protein: 48g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1159mg | Potassium: 1634mg | Fiber: 5g | Sugar: 13g | Vitamin A: 15356IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 7mg