Balsamic Pot Roast in a Slow Cooker

By Leslie Blythe    

July 24, 2015

This Balsamic Pot Roast in a Slow Cooker has a rich balsamic glaze and tender fall apart beef. It's so easy to throw together in the slow cooker for a busy weeknight meal.

  • Prep: 15 mins
  • Cook: 6 hrs
  • Yields: 6 - 8 Servings


1In a large saucepan heated to medium-high, heat olive oil. Place roast in pan and sear on all sides. Remove from saucepan and place in a slow cooker.

2Cover roast with carrots, onions, and celery. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, sage and bay leaves. Pour over the roast and cover. Cook on low for 9-10 hours or on high for 6-7 hours.

3When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well. Place saucepan on stove top and heat over medium high heat until it starts to boil. Let cook for about 2 minutes or until it starts to thicken. Serve gravy with pot roast and vegetables.


1 (3-4 pounds) boneless beef chuck roast

salt and pepper to taste

2 Tablespoons olive oil

1 pound baby carrots

3 stalks celery, chopped into large pieces

1 onion, sliced

1/2 cup balsamic vinegar

1 cup tomato juice

2 cups beef broth

3 garlic cloves, minced

1 teaspoon thyme

1/2 teaspoon sage

2 bay leaves

3 Tablespoons corn starch

3 Tablespoons cold water


1 Review

Eric Miller

November 16, 2017

Perfect time of year for this! With a lovely Pinot, perhaps?

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