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Slow Cooker Balsamic Roast
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!
Course
Main Course
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
20
minutes
minutes
Servings
8
Calories
309
kcal
Author
Jennifer Draper
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:
309
kcal
|
Carbohydrates:
18
g
|
Protein:
25
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
78
mg
|
Sodium:
552
mg
|
Potassium:
965
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
9500
IU
|
Vitamin C:
13.9
mg
|
Calcium:
75
mg
|
Iron:
5.7
mg