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Slow Cooker Balsamic Roast

balsamic roast with carrots and potatoes in slow cookerWow. 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!

closeup of balsamic roast with carrots and potatoes in slow cooker

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.

balsamic roast with carrots and potatoes in slow cookerAnd 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!

balsamic roast with carrots and potatoes in turquoise dutch ovenYou’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!

closeup of balsamic roast with carrots and potatoes in slow cooker

Slow Cooker Roast

Slow Cooker Balsamic Roast

Jennifer Draper
You've gotta feel good about serving a well balanced meal like this Slow Cooker Balsamic Roast. Protein, carbs and veggies all done in one pot!
4 from 1 vote
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 8
Calories 309 kcal

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
 

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

Notes

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

Nutrition

Calories: 309kcalCarbohydrates: 18gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 78mgSodium: 552mgPotassium: 965mgFiber: 4gSugar: 4gVitamin A: 9500IUVitamin C: 13.9mgCalcium: 75mgIron: 5.7mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

balsamic roast with carrots and potatoes in turquoise dutch oven

2 Comments

  1. 4 stars
    Served this for a special lunch and the flavours were delicious, and the meat and vegetables were cooked perfectly. It had a little too much liquid for us, so we made a gravy from the juices and poured it back over the meat and vegetables. Gorgeous.

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