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Balsamic Glazed Pot Roast from Slow Cooker — featured

Balsamic Glazed Pot Roast from Slow Cooker

Enjoy the rich flavors and tender meat of a slow-cooked balsamic glazed pot roast. This hands-off dinner option is perfect for busy days, delivering a hearty meal with minimal prep.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Meat
  • 1350 g beef chuck roast Use chuck roast for tender, juicy beef that shreds easily.
Vegetables
  • 680 g baby potatoes
  • 4 medium carrots Peeled and cut into chunks for even cooking.
  • 1 large yellow onion Sliced to enhance flavor.
  • 4 cloves garlic Minced garlic mixed around the roast.
Gravy
  • 120 ml balsamic vinegar
  • 240 ml low-sodium beef broth
  • 30 ml Worcestershire sauce
  • 30 ml tomato paste
  • 36 g brown sugar Add an extra tablespoon for a sweeter glaze.
Seasoning
  • 5 g dried rosemary
  • 5 g dried thyme
  • 5 g smoked paprika
  • 5 g salt
  • 2.5 g black pepper
Thickener
  • 30 g cornstarch
  • 30 ml cold water
Garnish
  • 30 g fresh parsley

Equipment

  • skillet For searing the roast.
  • Slow Cooker For long, even cooking.

Method
 

Preparation
  1. Pat the beef chuck roast dry and season with salt and pepper to ensure better browning and flavor.
  2. Sear the roast in a hot skillet for about 3–4 minutes per side until a deep golden-brown crust forms.
  3. Place baby potatoes, carrots, and sliced onions in the slow cooker, layering them evenly at the base.
  4. Arrange the seared roast over the layered vegetables, allowing juices to flow down into the vegetables.
  5. In a bowl, mix balsamic vinegar, beef broth, Worcestershire sauce, tomato paste, and brown sugar together until well blended.
  6. Pour the balsamic mixture evenly over the roast and vegetables.
  7. Cover and cook on low for 8–9 hours or high for 5–6 hours until the beef is fork-tender.
  8. Remove the roast and vegetables, transferring the cooking liquid to a separate pot.
  9. Mix cornstarch with cold water in a pot and cook over medium heat until the gravy thickens to a glossy consistency, around 3–5 minutes.
  10. Return the roast and vegetables to the slow cooker, coating them generously with the thickened gravy.
  11. Garnish with fresh parsley and serve warm.

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