Elevate your pot roast game by trying this delectable Slow Cooker Balsamic Pot Roast recipe. It's a flavor-packed dish, with a delightful balance of sweetness and tanginess from the balsamic vinegar. The slow cooking process ensures a fork-tender roast, while the onions, garlic, and other seasonings create a rich, savory base. It's the perfect meal for a cozy dinner at home.
Photos of Slow Cooker Balsamic Pot Roast Recipe
Most ingredients for this recipe are quite common and might already be present in your pantry. However, you might need to check for balsamic vinegar and beef base. Balsamic vinegar is a dark, concentrated, and intensely flavored vinegar, originally from Italy. Beef base, on the other hand, is a highly concentrated stock used for soups, stews, and braised dishes.
Ingredients Required for Slow Cooker Balsamic Pot Roast
Canola oil: Used for browning the roast. It has a high smoke point and neutral flavor, making it ideal for frying.
Chuck roast: This cut of beef is perfect for slow cooking as it gets tender and flavorful over time.
Yellow onion: Adds a sweet and savory depth to the roast.
Garlic: Gives a strong, spicy, and pungent flavor.
Dried thyme: Adds a subtle, dry aroma and slightly minty flavor.
Bay leaf: Imparts a unique and mild flavor.
Balsamic vinegar: Adds a sweet-tart flavor.
Beef base: Enhances the meaty flavor.
Red wine: Adds depth and a robust flavor.
Brown sugar: Adds sweetness and helps balance the acidity of the vinegar and wine.
Carrots: Adds a sweet, earthy flavor, and a pop of color.
Potatoes: Gives starchiness and makes the meal more filling.
One reader, Flint Pacheco says:
This slow cooker balsamic pot roast recipe is a game-changer! The flavors are rich and savory, and the meat turns out incredibly tender. The balsamic glaze adds a delightful touch. It's a perfect dish for a cozy family dinner or a special occasion. Highly recommended!
Techniques Required for Making Slow Cooker Balsamic Pot Roast
How to brown the pot roast: Heat canola oil in a large pot or skillet over high heat. Season the pot roast with salt and pepper, then brown it on both sides for about 3 to 5 minutes on each side.
How to prepare the balsamic glaze: Strain the liquid from the slow cooker after the roast is done cooking. Spoon off the fat and discard. Transfer the remaining sauce to a small pan and cook over medium heat until thickened, about 8 to 10 minutes.
How To Make Slow Cooker Balsamic Pot Roast
This tender, balsamic pot roast is drizzled with balsamic vinegar and has savory flavors from peppers, red wine, brown sugar, and herbs.
Serves:
Ingredients
- 2tbspcanola oil
- 4lbschuck roast,boneless
- 1½tspkosher salt
- ½tspblack pepper,ground
- 1yellow onion,diced
- 3clovesgarlic,minced
- ½tspdried thyme
- 1bay leaf
- ⅓cupbalsamic vinegar
- 1tbspbeef base,optional
- ½cupred wine
- ¼cupbrown sugar
- 3carrots
- 12potatoes
Instructions
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In a large pot or skillet add 2 tablespoons of canola oil on high heat.
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Season the pot roast with the salt and pepper.
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Add the pot roast to the pan and brown on both sides for about 3 to 5 minutes on each side.
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Add the meat to the slow cooker.
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Add the onions into the pan you browned the beef in and cook for 1 to 2 minutes.
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If you have space around the meat in the slow cooker add in some small potatoes and carrots.
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Top the beef with the onions, garlic, thyme, and bay leaf.
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In a small cup, add the beef base to the balsamic vinegar and whisk together.
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Top the beef with the balsamic mixture, red wine, and brown sugar.
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Cook on Low for 6 to 8 hours.
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Remove the bay leaf before serving.
Balsamic Glaze:
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Strain the liquid out after it is done cooking.
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Spoon off the fat and discard.
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Add the remaining sauce to a small pan and cook on medium heat until thickened for about 8 to 10 minutes.
Recipe Notes
For a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.
Nutrition
- Calories: 512.66kcal
- Fat: 12.96g
- Saturated Fat: 4.18g
- Trans Fat: 0.46g
- Monounsaturated Fat: 6.59g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 54.00g
- Fiber: 6.44g
- Sugar: 8.74g
- Protein: 44.22g
- Cholesterol: 116.62mg
- Sodium: 568.60mg
- Calcium: 71.89mg
- Potassium: 1919.67mg
- Iron: 7.19mg
- Vitamin A: 158.57µg
- Vitamin C: 52.69mg
Technique Tip for Making Balsamic Pot Roast in a Slow Cooker
When browning the chuck roast, make sure your pan is hot enough before adding the meat. This will ensure a nice, caramelized crust on the roast, which will add a depth of flavor to the final dish. Also, resist the urge to move the roast around in the pan while it's browning. Letting it sit undisturbed will allow it to develop a better sear.
Time-Saving Tips for This Pot Roast Recipe
Prep ahead: Chop vegetables and measure out ingredients the night before to save time on the day of cooking.
Use pre-cut vegetables: Consider using pre-cut vegetables to save time on prep work.
Slow cooker liners: Use slow cooker liners for easy cleanup and to save time on washing the pot.
Multi-task: While the pot roast is cooking, use the time to prepare other dishes or complete other tasks in the kitchen.
Invest in a good slow cooker: A high-quality slow cooker can cook food more evenly and efficiently, saving time in the long run.
Plan your sides: Choose side dishes that require minimal preparation or can be made ahead of time to save time on the day of cooking.
Batch cooking: Consider making a larger batch of pot roast and freezing the leftovers for future quick and easy meals.
Prep station: Set up a designated prep station with all the necessary ingredients and tools to streamline the cooking process.
Organize your kitchen: Keep your kitchen well-organized to easily locate ingredients and utensils, saving time during meal preparation.
One-pot meals: Look for recipes that allow you to cook the entire meal in one pot, reducing the number of dishes to clean and saving time.
Substitute Ingredients For Slow Cooker Balsamic Pot Roast Recipe
canola oil - Substitute with vegetable oil: Vegetable oil is a suitable substitute for canola oil in this recipe as it has a similar smoke point and neutral flavor, making it a versatile option for cooking.
chuck roast - Substitute with brisket: Brisket can be used as a substitute for chuck roast in this recipe, as it is a flavorful cut of beef that becomes tender and delicious when slow-cooked.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity and enhancing the overall flavor of the dish.
black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder flavor and a slightly different appearance while still adding a pleasant heat to the dish.
yellow onion - Substitute with white onion: White onions can be used as a substitute for yellow onions, as they offer a similar flavor profile and texture when cooked.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient option while still imparting a rich garlic flavor to the dish.
dried thyme - Substitute with dried rosemary: Dried rosemary can be used as a substitute for dried thyme, adding a slightly different herbal note to the dish while complementing the other flavors.
bay leaf - Substitute with dried oregano: Dried oregano can be used as a substitute for bay leaf, providing a similar earthy and aromatic quality to the dish.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can be used as a substitute for balsamic vinegar, offering a tangy and slightly sweet flavor that complements the other ingredients.
beef base - Substitute with beef broth: Beef broth can be used as a substitute for beef base, providing a flavorful liquid base for the dish while adding depth of flavor.
red wine - Substitute with beef broth: Beef broth can be used as a substitute for red wine, adding richness and depth to the dish while complementing the other ingredients.
brown sugar - Substitute with maple syrup: Maple syrup can be used as a substitute for brown sugar, providing a sweet and rich flavor to the dish while adding a hint of maple undertones.
carrots - Substitute with parsnips: Parsnips can be used as a substitute for carrots, offering a similar sweet and earthy flavor while providing a unique twist to the dish.
potatoes - Substitute with sweet potatoes: Sweet potatoes can be used as a substitute for potatoes, adding a slightly sweeter flavor and vibrant color to the dish while maintaining a hearty texture.
Best Way to Present Balsamic Pot Roast
Elevate the plating: When presenting the balsamic pot roast, focus on creating an elegant and visually appealing presentation. Arrange the tender pot roast slices in a deliberate and artistic manner on the plate, ensuring that each component is showcased beautifully.
Garnish with fresh herbs: Add a touch of freshness and color to the dish by garnishing with fresh parsley or thyme. This not only enhances the visual appeal but also adds a pop of flavor to the dish.
Incorporate vibrant vegetables: Introduce a burst of color and texture by incorporating vibrant vegetables such as rainbow carrots and baby potatoes. Ensure that the vegetables are cooked to perfection and artfully placed around the pot roast.
Drizzle with balsamic glaze: Create an exquisite finishing touch by delicately drizzling a rich and glossy balsamic glaze over the pot roast. This adds a touch of sophistication and elevates the overall flavor profile of the dish.
Use elegant serving ware: Select elegant and sophisticated serving ware that complements the dish, such as fine china or artisanal ceramic plates. The presentation should exude refinement and attention to detail.
Balance the elements: Pay attention to the balance of colors, textures, and heights on the plate. Ensure that the presentation is visually balanced and harmonious, creating an inviting and captivating dining experience.
Emphasize the aroma: Consider incorporating elements that enhance the aroma of the dish, such as serving the pot roast on a bed of aromatic herbs or alongside a fragrant rosemary sprig. The aroma should captivate the senses even before the first bite.
Highlight the marbling: Showcase the marbling and succulence of the pot roast by ensuring that it is the focal point of the presentation. The marbling should be visible, and the meat should be arranged to highlight its tenderness and juiciness.
Artful plating of vegetables: Pay attention to the plating of the vegetables, ensuring that they are arranged in an artful and deliberate manner. Consider incorporating different shapes and sizes to create visual interest and appeal.
Create a refined dining experience: The presentation should reflect a refined and luxurious dining experience, where every element, from the plating to the garnishes, contributes to a visually stunning and memorable dish.
Essential Tools for Making This Pot Roast Recipe
- Large pot or skillet: This is used for browning the chuck roast before transferring it to the slow cooker.
- Slow cooker: This is the main cooking equipment for this recipe, used to cook the pot roast and vegetables slowly over a long period of time.
- Pan: Used for cooking the onions and garlic before adding them to the slow cooker.
- Small cup: Used for mixing the beef base with balsamic vinegar before adding it to the slow cooker.
- Strainer: Used for straining the cooking liquid after the pot roast is done cooking.
- Small pan: Used for reducing the cooking liquid to make the balsamic glaze.
How To Store and Freeze Leftover Balsamic Pot Roast
Here are the detailed instructions for storing and freezing slow cooker balsamic pot roast:
- Let the pot roast cool completely before storing or freezing. This will prevent condensation from forming and making the meat soggy.
- Refrigerator storage: Transfer the pot roast and any leftover vegetables and sauce into an airtight container. Store in the refrigerator for up to 4 days.
- Freezer storage:
- For short-term freezing (up to 2 months), wrap the pot roast tightly in plastic wrap or aluminum foil, then place in a freezer-safe container or resealable freezer bag. Remove as much air as possible before sealing to prevent freezer burn.
- For longer-term freezing (up to 6 months), wrap the pot roast tightly in plastic wrap or aluminum foil, then wrap again in a layer of heavy-duty aluminum foil or place in a vacuum-sealed bag.
- Label the container or bag with the date and contents before placing in the freezer.
- To reheat from the refrigerator, place the pot roast and any leftover vegetables and sauce in a covered dish in a 350°F (175°C) oven until heated through, about 20-30 minutes. Alternatively, reheat in the microwave in 1-2 minute intervals, stirring in between, until heated through.
- To reheat from frozen, thaw the pot roast overnight in the refrigerator, then reheat using the oven or microwave method above. For a quicker option, place the frozen pot roast in a covered dish in a 350°F (175°C) oven and heat for 45-60 minutes, or until heated through.
- When reheating, ensure that the internal temperature of the pot roast reaches 165°F (74°C) to ensure food safety.
- If the leftover sauce has thickened too much during storage, thin it out with a little beef broth or water when reheating.
How To Reheat Leftover Pot Roast
Preheat your oven to 350°F (175°C). Place the leftover pot roast in an oven-safe dish, along with any remaining vegetables and sauce. Cover the dish with foil and reheat in the oven for 20-30 minutes, or until the meat is heated through and the sauce is bubbling.
For a quicker option, reheat individual portions of the pot roast in the microwave. Place the meat and vegetables on a microwave-safe plate, and cover with a damp paper towel to prevent the meat from drying out. Microwave on high for 1-2 minutes, or until heated through. Be sure to check the temperature and stir the sauce to ensure even heating.
If you have a lot of leftover sauce, you can reheat it separately on the stovetop. Pour the sauce into a saucepan and heat over medium heat, stirring occasionally, until it's heated through and slightly thickened. This method allows you to control the consistency of the sauce and ensures that it's hot when served over the reheated pot roast.
For a crispy exterior, reheat the pot roast in a skillet. Slice the meat and place it in a hot skillet with a little oil or butter. Cook for 1-2 minutes on each side, or until the meat is heated through and slightly crispy on the outside. This method works well for smaller portions and adds a nice texture to the reheated meat.
If you have a sous vide machine, you can use it to reheat the pot roast without losing any moisture. Place the meat and vegetables in a vacuum-sealed bag, along with a little bit of the sauce. Set the sous vide machine to 140°F (60°C) and reheat the bag for 1-2 hours, or until the meat is heated through. This method ensures that the meat stays tender and moist, just like when it was first cooked.
Random Fact About Slow Cooker Balsamic Pot Roast
Balsamic vinegar is a versatile ingredient that can be used in various recipes, from salad dressings to marinades and sauces. It adds a unique tangy and slightly sweet flavor to dishes, making it a popular choice for enhancing the taste of different meals.
Is Making This Pot Roast Recipe Economical for Home Cooking?
This slow cooker balsamic pot roast recipe is quite cost-effective for a household. The use of affordable ingredients like chuck roast, onions, garlic, carrots, and potatoes makes it budget-friendly. The long cooking time allows for tougher, cheaper cuts of meat to become tender and flavorful, maximizing value. The approximate cost for a household of 4 people is around $25-$30, making it an economical choice for a hearty and satisfying meal. Overall Verdict: 9.
Is This Pot Roast Recipe Healthy or Unhealthy?
The slow cooker balsamic pot roast recipe is a hearty and flavorful dish, but it may not be the healthiest option due to a few factors:
- The recipe uses a significant amount of red meat (chuck roast), which is high in saturated fat and cholesterol
- The addition of brown sugar and balsamic vinegar contributes to the overall sugar content
- The recipe does not include a significant amount of vegetables, which are essential for a balanced meal
However, the recipe does have some positive aspects, such as the inclusion of onions, garlic, and a small amount of carrots and potatoes, which provide some nutrients and fiber.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of red meat and replace some of it with lean protein sources like chicken or turkey breast
- Increase the number of vegetables in the recipe, such as adding more carrots, celery, and leafy greens like spinach or kale
- Reduce the amount of brown sugar or replace it with a natural sweetener like honey or maple syrup
- Use a low-sodium beef base to reduce the overall sodium content
- Serve the pot roast with a side of whole grains, such as brown rice or quinoa, to increase the fiber content and provide a more balanced meal
By making these adjustments, you can enjoy the delicious flavors of the slow cooker balsamic pot roast while also incorporating more nutrient-dense ingredients and reducing the overall fat and sugar content.
Editor's Thoughts on This Balsamic Pot Roast Recipe
The slow cooker balsamic pot roast recipe is a classic comfort dish that offers a perfect balance of flavors. The combination of balsamic vinegar, red wine, and brown sugar creates a rich and savory sauce that beautifully complements the tender chuck roast. The addition of carrots and potatoes adds a delightful earthy element to the dish. The balsamic glaze provides a glossy finish and intensifies the flavors. This recipe is a wonderful choice for a hearty and satisfying meal, and the slow cooking process allows the flavors to meld together beautifully.
Enhance Your Slow Cooker Balsamic Pot Roast Recipe with These Unique Side Dishes:
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Why trust this Slow Cooker Balsamic Pot Roast Recipe:
This slow cooker balsamic pot roast recipe is a guaranteed crowd-pleaser. The chuck roast is seared to perfection, locking in its juicy tenderness. The combination of balsamic vinegar and red wine creates a rich, savory flavor profile, while the addition of brown sugar balances the acidity. The slow cooking process allows the flavors to meld, resulting in a melt-in-your-mouth pot roast that's packed with aromatic thyme and garlic. Trust this recipe for a comforting, hearty meal that will surely impress your guests.
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