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.
In a large pot or skillet add 2 tablespoons of canola oil on high heat.
Season the pot roast with the salt and pepper.
Add the pot roast to the pan and brown on both sides for about 3 to 5 minutes on each side.
Add the meat to the slow cooker.
Add the onions into the pan you browned the beef in and cook for 1 to 2 minutes.
If you have space around the meat in the slow cooker add in some small potatoes and carrots.
Top the beef with the onions, garlic, thyme, and bay leaf.
In a small cup, add the beef base to the balsamic vinegar and whisk together.
Top the beef with the balsamic mixture, red wine, and brown sugar.
Cook on Low for 6 to 8 hours.
Remove the bay leaf before serving.
Strain the liquid out after it is done cooking.
Spoon off the fat and discard.
Add the remaining sauce to a small pan and cook on medium heat until thickened for about 8 to 10 minutes.
For a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.
- 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
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