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Slow Cooker Roast

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
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8
Calories 309kcal


  • 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


  • 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


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


Calories: 309kcal | Carbohydrates: 18g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 552mg | Potassium: 965mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9500IU | Vitamin C: 13.9mg | Calcium: 75mg | Iron: 5.7mg