This Crock Pot Balsamic Pot Roast leaves you with tender fall-apart meat and cooked vegetables. Carrots and potatoes are cooked with the roast for an easy one and done meal!
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Main Course
Cuisine: American, Whole30
Keyword: balsamic roast, balsamic roasted carrots, chuck roast crock pot, crock pot pot roast, pot roast recipe, slow cooker pot roast
Servings: 8servings
Calories: 398kcal
Author: Nikki Gladd
Ingredients
3lbboneless chuck roast
1yellow onion, chopped
6clovesgarlic, minced
1cupbeef broth, or chicken broth
½cupbalsamic vinegar
2tablespoonsWorcestershire sauce
1lbbaby round potatoes, cut in half
1lbbaby carrots
Salt and pepper, to taste
Instructions
Place chopped onions in slow cooker bowl. Rub all sides of the roast evenly with salt and pepper and place on top of the onions.
Add remaining ingredients to the bowl, cover, and cook on low for 8 to 10 hours, or high for 3 to 5 hours. Remove meat from slow cooker to a serving platter and shred. Transfer potatoes and carrots to separate serving bowls. Serve with the balsamic sauce.
OPTIONAL: To thicken the balsamic glaze, stir ½ cup of sauce with 2 tablespoons cornstarch. Whisk back into the pot. Or, transfer glaze into a saucepan and heat on low until reduced and thickened, about 10 minutes.
Notes
For Whole30 compliance, substitute Worcestershire with coconut aminos.
Can use golden potatoes cut into smaller pieces if you cannot find baby potatoes.
Instead of baby carrots, try whole carrots cut into smaller pieces.
For additional flavor, try adding 2 tablespoons brown sugar and 2 tablespoons soy sauce. (This is not Whole 30 compliant.)