pounds beef round roast
tablespoons worcestershire sauce
Preheat the oven to 300°F.
Slice the onions and carrots and place them in the bottom of a Dutch oven.
Place the roast on top of them.
Mix the rest of the ingredients to form the sauce. Pour the sauce over the roast and veggies. The liquid level will be below the veggies at this point. Cover and cook for one hour.
Remove the pot from the oven. You will notice that the liquid is now about one inch up the side of the meat. Stir the veggies and flip the meat, then put it back in the oven for another hour.
Repeat step 5 and cook the roast for a third hour, this time with the cover off.
Flip one final time, and cook for the fourth hour (still with the cover off).
Remove from the oven and allow to cool. Serve with dinner rolls and veggies.
Optional: Place an additional cup of balsamic vinegar on the stovetop on low while the roast is cooking. Reduce it to 1/4 cup. It will be thick. Serve as a glaze with the pot roast.
This dish could be made in a slow cooker, but I would add a few cups of beef stock in order to start with more liquid. You won't end up with the nice browned edges with this method.
More About This Recipe
- This time of year, there’s nothing like slow-cooked meats.
One of my favorite ways to get the most flavor out of slow-cooking meats is to try new cooking liquids. Beer, wine, and coffee have all worked great for me in the past, and for this recipe I tried balsamic vinegar.
Not just straight vinegar though – I mixed it with some garlic, Worcestershire, honey, and mustard to take some of the edge off. After cooking for three hours, everything really comes together and the flavors mellow out to form a beautiful sauce for this beef.
For a unique spin on a comforting winter meal, try this Balsamic Pot Roast.
Lots of balsamic in this dish! Half goes in the cooking liquid, and half is reduced to form a glaze.
The roast on a bed of onion and carrot.
Make sure the sauce coats the meat nicely. It may seem like there isn't enough sauce, but after it cooks with the lid on for a while, there will be plenty!
The balsamic simmers away until it has reduced about 75%. It becomes a nice thick glaze.
After cooking, the roast is looking perfect!
Slice it on a board against the grain of the meat, and add the slices back to the cooking liquid.
Serve with some veggies and dinner rolls, with the balsamic sauce and veggies ladled on top of the meat.
More Tasty Roast Recipes
Fire-Roasted Tomato Pot Roast Recipe
Slow-Cooker French Onion Pot Roast Recipe
Italian Beef Roast Recipe
Dan Whalen cooked this on Valentines Day and it made for a very romantic meal. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
Slow Cooker Balsamic Pot Roast
I love cooking for my family and I find that it’s always easier for me to stay on some kind of healthy eating plan (as in, I don’t stand over the sink eating Wheat Thins and leftover mac n’ cheese) if I actually plan ahead and make a meal. Truth be told though, my work schedule is pretty heavy and it’s hard to motivate at the end of the day… which is why I love a crock pot meal. I love throwing a bunch of stuff in my slow cooker and coming home to the complete meal. My mom came into town a few weeks ago and shared this recipe with me and it’s absolutely stellar not to mention that you can turn the leftovers into tacos, or pasta or steak and eggs or a million other things.
Hope you guys like it as much as I do!
Here’s What You’ll Need
4 – 5 Lbs of Beef Chuck Roast
1/4 Tsp of Red Pepper Flakes
3 Cloves of Fresh Garlic – Pressed
Place Meat and Potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.
I served mine up with Mashed Potatoes but the flavors in my Balsamic Broccoli would pair perfectly. Wondering what to do with all of the leftovers? Try making these super easy Pot Roast Hand Pies!
For more yummy recipes and fun tips like this one, please become our FRIEND ON FACEBOOK.
How to make Instant Pot Balsamic Pot Roast
The most important part of making this pot roast recipe is to get it nice and brown before you add it to the pressure cooker, it adds so much flavor and its easy to do and won’t take long. Season it first with salt and pepper before you brown it.
You can either brown it in a cast iron skillet like I have here or you can use the ‘saute’ setting in your Instant Pot to brown it. I love the lovely brown crust I can get in the skillet so that was my preference this time, but you can absolutely use your instant pot to brown it, just make sure you use enough oil on the base of the pot.
Then, you must deglaze the pot or skillet to get all those lovely brown bits up from the base of the pan, you can use the beef broth to do this.
Add the onion chunks, crushed garlic cloves, bay leaf, into the Instant Pot, pour over the balsamic vinegar and add the deglazed beef broth if you were using a skillet to brown the beef. Now add the browned chuck roast on top of the liquid and add the lid, set it to ‘sealing’ and set the timer to cook for at least 47 minutes (see the recipe card at the end of the post for details on cooking time)
Once it’s cooked you can remove the meat and cover with foil and then simmer the pan juices to reduce them to make a richer sauce, or simply strain out the onion and other bits and serve it as is.
We did not add any starches to the gravy as I wanted to keep this a low carb recipe, but you certainly could do that if you are not counting carbs.
What is the best balsamic vinegar to use?
Traditional Balsamic Vinegar is a type of balsamic vinegar that is made only in the Emilia Romagna region of Italy.
Unlike Balsamic Vinegar of Modena, which is much cheaper to buy, Traditional Balsamic Vinegar is made differently, and must be aged for at least nine years resulting in a far superior product, with a superior price tag to match! 
So while I don’t often splash out on the more expensive vinegar, I also try to stay away from the cheapest Balsamic vinegars in the store, and I also avoid any that have added caramel color.
You need a crock pot to make this balsamic pot roast recipe.
I have the Ninja cooking system and it is my absolute favorite. The nice thing about this is you can brown the meat in the same slow cooker.
It is nice to just have the one pan to clean and it is very handy. It has become of my favorite kitchen appliances.
If you are in the market for a new crockpot, this one is my favorite. I use this all the time and it’s great.
This is awesome for when you need to take the crockpot somewhere. I often use the slow cooker to take dishes to potluck events and this feature is amazing! There are several others on sale here.
Another favorite is this programmable crock pot for when I am am not at home all day. I love coming home to a nice meal ready and waiting!
I also like to use crock pot liners to make clean up a breeze. These are worth every penny and save a ton of time. If you don’t use the liners, I would use cooking spray.
The Best Whole30 Pot Roast
Okay, so I have had a Whole30 pot roast on the blog for quite some time. It was really good, don’t get me wrong, but I’ve tweaked that recipe and HOLY YUM. It’s officially perfect.
With a few tweaks and touches, the old classic Whole30 pot roast just got even better. It’s still got a classic taste (nothing too crazy fancy) but the depth of flavor is so much deeper and just oh-so-lovely and perfect to cozy up to during the fall and winter seasons. It’s definitely a dish that the whole family will gobble up!
My favorite way of cooking this is low and slow in the oven all afternoon in a dutch oven. It just really makes the flavor absolutely perfect however, you can certainly do this in your crockpot if that’s your preferred method of cooking or if you want to throw it in before work and come home to dinner ready-to-eat!
Slow Cooker Balsamic Beef Roast and Veggies
Use tangy balsamic vinegar in this easy pot roast recipe for a change up on dinner.
I would rather eat a good pot roast over a grilled steak any day. That may be why I love my slow cooker so much. This Balsamic Beef Roast and Veggies is that perfect meal I dream of, I love to take a bite of meat, potato, and carrot all at the same time. Pure Heaven.
What is balsamic vinegar? Have you ever been to an Italian restaurant where they serve olive oil and vinegar to dip your bread in? That dark vinegar is Balsamic. The balsamic vinegar and beef go wonderfully together.
This is the balsamic I used, you can find it next to the other vinegars at the store.
I didn&rsquot chunk up the carrots like I normally do. I peeled these smaller organic carrots with the stems still on. If I was going to use a bigger carrot, I would definitely chunk them up. These thin carrots look pretty on a dinner plate whole, but big giant carrots uncut would look like a cave man meal.
I moved the carrots over so you could see everything after it had cooked. Delicious!
This Balsamic Beef Roast and Veggies had my whole family&rsquos approval! And the recipe made plenty for lunch the next day. What I love about this recipe is that it is made with healthy ingredients. Nothing artificial.
Next time I make this I am going to make gravy with the juices, don&rsquot know why I didn&rsquot think to do until after I was done eating. Though it was good with juice the meat juices.
Easy Balsamic Pot Roast Recipe
Balsamic Pot Roast is one of my signature dishes when I have company over. The balsamic reduction is just terrific, spooned over the juiciest roast chuck you&rsquove ever had. I know some people find the taste of this vinegar too strong. But thanks to the molasses, brown sugar, stock, and tons of spices and herbs, it turns into a beautifully savory glaze that&rsquos impossible to resist.
It may taste gourmet, but it&rsquos also seriously easy. Once you&rsquove browned the chuck, all that&rsquos left is to let it braise in the Dutch oven. I love how I can focus on the side dishes, or just relax before dinner while it cooks. This is one recipe you shouldn&rsquot miss!
What meat should be used for pot roast?
Because we will be cooking it very slow for several hours, we need a cut that becomes tender over time, not mushy. Tough cuts like chuck are perfect for this cooking method.
The slow roasting process breaks down the muscle fibers, rendering them unbelievably juicy and so tender, it almost melts in your mouth. Choose chuck with excellent marbling. That fat adds so much flavor and also keeps the meat tender.
What is the difference between balsamic vinegar and balsamic reduction?
Balsamic vinegar comes from grapes and has a very intense flavor and dark color compared to other vinegars. It has a thin, liquid consistency, and you can use it for dipping, for dressing, and anything you want to add more sour zest to.
On the other hand, you make a balsamic reduction by simmering the vinegar from 10 to 20 minutes. As it reduces, the vinegar becomes a little sweeter and transforms into a syrup-like thick glaze.
The recipe may also call for the vinegar to be combined with other ingredients like broth, sugar, and spices. It&rsquos all brought to a boil, then simmered until it&rsquos thick and reduced to around half its original volume.
Balsamic Pot Roast with Pearl Onions
Let your slow cooker do the work on this delicious pot roast flavored with balsamic vinegar and pearl onions.
- 1 grass-fed chuck roast (4&ndash5 pounds)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon olive oil
- 4 cups beef broth
- ½ cup balsamic vinegar
- 1 cup pearl onions, peeled
- 4 cloves garlic, peeled
- 4 red potatoes, halved
- 1 sprig thyme
Season chuck roast with salt and pepper. Add oil to a large sauté pan over medium-high heat, and brown roast on both sides. Place roast and all remaining ingredients into a Crock-Pot or slow cooker. Set to low and cook for 6&ndash8 hours.
When roast has finished cooking, remove from slow cooker and place on a serving tray, topped with the potatoes and onions. Tent with foil to keep meat warm and prevent it from drying out.
Strain the cooking liquid into a sauce pot and reduce by about half until it is just beginning to thicken. Be sure to taste the sauce while it is reducing to make sure that it is not becoming too salty. Skim off any fat that rises to the top. Pour finished sauce over the pot roast and vegetables before serving.
How to make this Paleo pot roast
More of a visual person? Watch the entire full-length video on how to make this on YouTube.
See the recipe card below to find out the exact instructions, but the basic gist is this:
• If you want to freeze this dish for later, just throw all of the ingredients into a freezer bag or freezer-safe container. When it comes time to serve it, thaw it overnight in the fridge
• If you want to make it for tonight, throw all of the ingredients into a slow cooker, Instant Pot, or oven-safe dish. If you frozen it, dump the contents of the bag into one of those cooker methods.
• Cook in either the slow cooker, Instant Pot, or oven.
That's it! Super easy peasy.
1. In a small bowl combine the garlic, onion, thyme, salt, pepper, and cayenne.
2. Pat the pork dry with paper towels. Rub the seasoning all over the pork.
3. Heat the oil in a dutch oven or large saute pan over medium-high heat.
4. Sear the pork on all sides, about 3 minutes per side or until well browned.
5. Turn off the stove and transfer the pork to your slow cooker.
6. Carefully pour the balsamic vinegar into the hot pan the pork was seared in and scrape the bottom with a wooden spoon to release and stuck on bits.
7. Pour the contents on the pan into the slow cooker over top of the pork.
8. Cover the slow cooker and cook the pork on low for 6 hours.