Slow-Cooker Balsamic Beef Pot Roast
8 Hours 20 Minutes
Pot roast has long held the top position for “Ultimate Comfort Food,” but getting it to the table can be a bit cumbersome if you don’t have hours to devote to the long cook time. Enter: the slow cooker. This slow-cooker twist on a classic will allow you to set it and forget it so you can enjoy pot roast without all the fuss.
lb Beef Chuck Roast
Tablespoons olive oil
Garlic cloves, peeled
Small carrots (cut into chunks if they are larger)
Sweet potatoes, cut into wedges
Cup of beef broth
Cup of balsamic vinegar
Tablespoons maple syrup
Tablespoon dijon mustard
Tsp black pepper
Tsp kosher salt
Cup parsley, roughly chopped
- In a bowl, mix together the beef broth, balsamic vinegar, maple syrup and Dijon mustard and set aside.
- Place the carrots, onions and sweet potatoes, garlic, thyme sprigs and bay leaves into a large slow-cooker.
- Pat the roast dry with paper towels. Season the roast very well with salt and pepper. Coat the entire roast lightly in olive oil.
- Preheat a large pan on medium-high heat. When the pan is hot, add the roast to brown nicely on all sides. It’ll take a couple of minutes on each side.
- Transfer the roast and juices to the slow-cooker on top of the vegetables, and then pour the balsamic broth mixture on top of everything.
- Cook on low for 8 hours or until the beef and vegetables are both tender.
- Top with fresh parsley before serving.