Slow Cooker Balsamic Pot Roast Recipe

Name: Slow Cooker Balsamic Pot Roast Recipe
Prep time: 15 min
Cook time: 600 min
Total time: 615 min
Ingredients: 2 Tablespoons Olive oil; 3-4 pounds Boneless beef chuck roast; salt and pepper, to taste; 1 pound baby carrots; 3 celery stalks (diced); 1 onion (diced); ½ cup balsamic vinegar; 1 cup tomato juice; 14.5 ounces beef broth ((1 can)); 3 teaspoons minced garlic; 1 teaspoon dried thyme; ½ teaspoon ground sage; 2 bay leaves; 3 Tablespoons cornstarch; 3 Tablespoons cold water

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Time to enjoy a perfectly tender Slow Cooker Balsamic Pot Roast recipe that produces the best and most tender beef with a delicious balsamic sauce without any brown sugar, Worcestershire sauce, or soy sauce needed for great flavor.

Shredded Slow Cooker Balsamic Pot Roast on a serving plate

Balsamic roast beef is such a great recipe for an easy dinner time that you can throw in the slow cooker and know that you will have a complete meal on a busy weeknight that the whole family will love.

Even if this will be your first time making a slow cooker roast beef recipe, this is a great one to start with and will soon become a family favorite recipe in no time.

For even more great chuck roast recipes, give these crock pot recipes a try!

Ingredients used to make Slow Cooker Balsamic Pot Roast:

Close up of shredded Slow Cooker Balsamic Pot Roast on a serving plate

Olive oil
Boneless beef chuck roast
Salt
Black pepper
Baby carrots
Celery (diced)
Onion (sliced)
Balsamic vinegar
Tomato juice
Beef broth (or beef stock)
Minced garlic
Dried thyme
Ground sage
Bay leaves
Corn starch
Water

How to make Slow Cooker Balsamic Pot Roast:

Slow Cooker Balsamic Pot Roast in the slow cooker

Add olive oil to a large saucepan over medium-high heat.
Season roast with salt and pepper, to taste.
Place roast in pan and sear on all sides.
Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
Cover roast with carrots, celery and onion.
In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
Place 2 bay leaves on top and cover with lid.
Cook on low for 8-10 hours.
When done cooking, remove roast and vegetables and keep warm.
Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
In a small bowl, whisk together cornstarch and cold water; pour into the saucepan and mix well.
Bring to a boil and let cook for a few minutes or until it starts to thicken.
Serve gravy with pot roast and vegetables.

Pouring gravy on top of shredded Slow Cooker Balsamic Pot Roast on a serving plate

How to store this crock pot roast recipe:

For any leftover tender roast, let it cool down to room temperature, and then place the leftovers in an airtight container and store it in the fridge for up to 4-5 days.

Side dishes to serve this easy chuck roast recipe:

More juicy beef recipes for picky eaters:

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Slow Cooker Balsamic Pot Roast on serving platter

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Questions & Reviews

Liz says:

Love slow cooker recipes. Thanks so much. Have a great week.
Happy Valley Chow says:

Holy cow that looks incredible! Fantastic recipe as usual :) Happy Blogging! Happy Valley Chow
Camille says:

Thank you so much! You are always so kind to leave such nice comments! I hope you know how much we appreciate them! :)
kristin says:

just finished making and eating this and it was amazing!!!
Jessica says:

I made this yesterday for dinner and it was delicious! Thanks so much!
Emma says:

Just received a slow cooker. Want to try your pot roast. Sounds GREAT! Thanks very much.
Elissa says:

I have a 4 quart slow cooker (just the hubby and I...and we are not huge meat eaters!). Could I reduce the size of the roast and dressings, but cook for 9-10 hours, or should it cook in less time too?
Katie says:

I made this the "lazy mom" way - stew beef (plop it in, cook it, already cut up for the kids), prepared minced garlic in the jar (1 1/2 tsp), onion flakes from the spice rack, (did follow the recipe with all the other ingredients), and what I had left over from the bag of baby carrots. Worked all day. Came home. Fished out the beef and carrots - poured the juices in a pot, threw in the corn starch water mix...and voila - this dinner...was awesome. And took me 3 minutes to prepare. You and your recipe rocks - thanks!
Cyd says:

Will not need to cook as long if the roast is smaller. But that doesn't always help if you are at work all day. You could always cook the size of roast called for and freeze the extra for another meal! :)
Betsy says:

If I don't have tomato juice, do you think I could substitute canned tomato sauce?
Pat says:

1/2 cup of Balsamic Vinegar?! That's like $20 for a low end 8 year old vinegar. Seems a bit pricey for a potroast.
Dan says:

@Pat: Balsamic isn't $20 for half a cup, and if it is for you then you should have no problem affording this meal since you clearly use unnecessarily expensive ingredients. Can't wait to eat this, it's smelling amazing.
Nikki says:

I am newly married and I've never made a pot roast before, so I am looking forward to trying this recipe! I leave for work very early in the morning. Is there a way I can prep all the ingredients the night before and throw everything together before leaving for work? I am worried that I can't do that if I need to sear the meat.....
Cyd says:

No need to sear the meat. Just put it all in the crock pot before you leave for work and let it cook on low all day. When you get home follow the cooking directions at the end of the cooking time. Should turn out wonderful! Congrats on being newly married! So exciting!!
Cyd says:

It should work great!
Michelle says:

Can you substitute carrots for potatoes? I am not a huge carrot fan but love potatoes with my roasts, can this be done or would it ruin the roast?
Cyd says:

Carrots will be delicious in this. We have done it already!
Amy says:

Trader Joes has large bottles of Balsamic Vinegar for less than $4 - and it's fantastic!
Kay says:

I made this pot roast for company for a Christmas dinner and they loved it! The meat was so tender, juicy, and full of flavor. Will make this recipe again.
Chris says:

This looks wonderful, but I would need to substitute out the tomato juice, and I'm afraid it might be too salty if I replaced it with more beef broth. Any suggestions?
Cyd says:

We have only made this recipe as the directed, so not sure how changing up some of the ingredients would effect the taste.
Kristie Moore says:

I will be making this on Friday and have everything but I just looked in my kitchen and I have Spanish Thyme. Would that work or is there something else I can replace it with?
Kristie Moore says:

How did it come out using tomato sauce I don't have tomato juice either!
Jess says:

This is officially Sunday dinner! Bought the roast last night. Some substitutions will be necessary; I finally used up all my Sage from last years garden and I have tomato sauce (not juice) But I just LOVE the idea of adding the balsamic to the Pot Roast (I usually add Red Wine to mine but my house is 'dry' right now. Lol.) Mmmm, mmm, mmmm! Thanks for the recipe!
Tzinorah says:

Is it possible to substitute low-sodium V-8 juice for the tomato juice in this recipe? I also plan on adding parsnips and potatoes to add more variety to the vegetables as well as natural sweetness with the parsnips... will let you know how it turns out! :D
Natalie says:

Do you use low sodium beef broth or regular? Thanks!
Cyd says:

Either one will work just fine. We used regular. But we often use low sodium.
natasha says:

Thank you I will be givin this a try this weekend. My Hubby is a meat and potato man. THanks
Mindi says:

How many people does this serve? I am having a family party and need to feed around 12.
NaomiK says:

I was looking at this recipe in plans of making it tomorrow night for supper and my daughter (3 1/2) pointed to the picture of you ladies and asked if "those girls" were my friends! I had to laugh and just say yes! I've made so many of your recipes I suppose we are a sort of friends! Anyway, this will be my second time making this pot roast and I'm sure it will be as yummy this time as it was the first time! Thanks!
Cyd says:

You are so sweet Naomi! We definitely consider you as a friend! So glad you like the pot roast! Have a great day! Cyd (mom of the Six Sisters)
Cheryl says:

Thanks for a new pot roast recipe. I'm anxious to try this, although my grown kids would miss our family recipe. I'll probably throw a few small whole red potatoes in the pot, too.
Debbie says:

I LOVE balsamic vinegar,on the other hand my husband hates anything that even has the slightest hint of a vinegar taste. So what do you think? Can I pass this off as just a new "pot roast" recipe or am I gonna get busted ? ;)
Cyd says:

Hi Debbie, It only calls for 1/4 cup of balsamic vinegar. It has beef broth and a lot of other flavorings. I'm thinking you will be able to mask the balsamic vinegar taste enough that your husband shouldn't taste it. Maybe very slightly if he has amazing taste buds!! :) We don't want you to get busted!! Ha Ha! It is one of our favorite pot roast recipes.
Caitlin says:

Just made this and loved it! I think the carrots may have soaked up a majority of the balsamic. I think I would either make them separately next time, or add them a little bit later. Otherwise, I will definitely be making this again!
Holly says:

I made this but it was too vinegary. I noticed that in the comments Cyd said it called for 1/4 C. vinegar, but the recipe states 1/2 C. I think the lesser amount would be much better.
Cyd says:

Sorry about that. The correct amount is 1/2 cup balsamic vinegar. If you are not a big balsamic vinegar lover, 1/4 cup would work fine too!
Sharon says:

It is January 6, 2015 and I just came across this pot roast recipe that I would like to try. However, the smell and taste of balsamic vinegar sickens me. What else can I use? Red wine vinegar? Red wine? Thanks for your reply.
Elizabeth says:

Hello from Boston?.. can you tell me if I can use an Eye Round piece of beef for this recipe? Thank you.
Cyd says:

It should work fine, the main thing is to get it about the same size - 3 to 4 pounds.
MarS says:

I used 1/4 cup balsamic (in my experience 1/2 cup overwhelms the flavor). Also, I didn't have tomato juice, so as a substitute I dissolved a tablespoon of tomato paste in a cup of hot water. It came out great. From now on this will be my go-to roast beef recipe.
bo says:

this is probably way late but you can buy low sodium broths. I use these all the time. We all have to watch salt intake and doing it this way allows ones to add their own amount yet there is enough in the broths to still flavor the meat and veggies
Rorie says:

I am NOT a red meat fan. Aside from ground beef, I really only cook any other kind of red meat for the benefit of my husband. That being said, I had second helpings of this roast tonight. It was absolutely delicious! I didn't sear the meat first because I'm lazy, and I didn't have any tomato juice or beef broth, so I just used one can of chicken broth for the liquid. Anyway, kudos for this recipe! This has now become my go-to pot roast recipe. :)
Laura says:

Do you put the meat on the roasting rack in your SC or straight on the bottom ? TIA
Cyd says:

We placed the roast directly on the bottom of the slow cooker.
Laurie says:

Why use high end balsamic for a pot roast. Cento balsamic cost $1 for half cup.
Sage says:

Gonna try this recipe, my guy loves roasts. I make everything in the crockpot and always turns out great. Thanks for the recipe! :)
Ruth says:

Looks relish. I love balsalmic. This is going on my to try after payday. Thanks
Sj says:

Hi there! We were gifted lots of cuts of beef. Awesome but also there is way too much to eat fresh. I was wondering if this recipe can be altered for a freezer meal? My family loves your recipes and I enjoy watching your videos.
Momma Cyd says:

Reading over the recipe I think it could be adapted to a freezer meal quite easily. I would not add in the cornstarch and water. Save that for the end of the cooking time.