Slow Cooker Balsamic Roast

Wow.  Seemingly overnight the weather got just a bit warmer, the grass started to get just a little green and life suddenly got super busy.  Like I mentioned the other day, just because spring is here does not mean you need to pack away the slow cooker.  There are tons of great recipes to keep you cranking right on through what I’m going to guess is a busy season at your house too!  And I love nothing more than giving a fresh spin to a classic recipe that be sure to keep your family on task and on time for dinner!

Middle school track in in full swing which means picking up the dude from school right at dinner time.  Convenient, right?  Sure is nice when I know that dinner is done and waiting for us at home!  No stress if something takes a little longer or we want to run a quick errand.

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And a classic meal like this with an some fresh and update flavors?  Makes us all more than happy to eat at home instead of picking up take-out!

You’ve gotta feel good about serving a well balanced meal like this!  Protein, carbs and veggies all done in one pot!  Serve it up with some crusty bread or a tossed green salad if you want a little something extra!  I can promise you this was all gobbled up at our house!

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Slow Cooker Balsamic Roast

Prep Time

20 mins

Cook Time

8 hrs

Total Time

8 hrs 20 mins

 

Servings: 8

Calories: 309 kcal

Author: Slow Cooker Gourmet

Ingredients

• 2 pounds beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons course or grainy mustard
• 2 cups beef broth
• 1 teaspoon fresh thyme
• 1 1/2 pounds gold potatoes scrubbed clean
• 1 pounds carrots peeled
• 1/2 of a small yellow onion peeled and sliced

Instructions

1. Heat olive oil in skillet or multicooker over medium high heat
2. Rub roast with thyme, dried mustard, salt and pepper
3. Place roast in skillet on cook on each side for about 6-8 minutes or until browned
4. Add balsamic vinegar and mustard and let cook and reduce for about 3-5 more minutes
5. Transfer contents of pan to slow cooker (or switch multicooker to slow cook function)
6. Add potatoes, carrots and onions and top with beef broth and fresh thyme
7. Cover and cook on low for 7-9 hours

Recipe Notes

I cooked this from start to finish in my 4 quart multicooker for 8 hours

Nutrition Facts

Slow Cooker Balsamic Roast

Amount Per Serving

Calories 309 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 6g 30%

Cholesterol 78mg 26%

Sodium 552mg 23%

Potassium 965mg 28%

Total Carbohydrates 18g 6%

Dietary Fiber 4g 16%

Sugars 4g

Protein 25g 50%

Vitamin A 190%

Vitamin C 16.9%

Calcium 7.5%

Iron 31.7%

* Percent Daily Values are based on a 2000 calorie diet.