This Slow Cooker Balsamic Pot Roast is an easy, healthy dinner option for a busy night. Beef, potatoes, and carrots cook all day for a balanced meal that’s ready when you walk in the door.
INGREDIENT :
1 pound carrots (4–5 large carrots)
1 pound red potatoes
3 cloves garlic, minced
1 small onion, diced
2 Tbsp oil
(approx) 3 pound boneless chuck roast
1/2 cup balsamic vingear + extra 2-3 Tbsp (optional)
1 cup beef broth
3 Tbsp brown sugar
RECIPE DIRECTION :
Peel carrots, slice in half lengthwise and cut into thirds.
Cut potatoes into quarters or eighths depending on how big they are.
Place carrots, potatoes, onions and garlic on the bottom of the slow cooker.
In a large cast iron skillet (or dutch oven), heat oil over medium-high heat.
Brown chuck roast for 3-4 minutes per side, then transfer to the slow cooker.
Add balsamic vinegar to the skillet to deglaze the pan, using a spoon to scrape up any browned bits stuck to the bottom of the pan.
Add beef broth and brown sugar and cook 2-3 minutes, stirring constantly.
Pour sauce over meat in the slow cooker and cook on low for 6-8 hours.
Remove meat and veggies from the slow cooker. Transfer liquid to a saucepan.
Bring to a boil and let boil for about 10 minutes to reduce down. (Optional – add 2-3 Tbsp balsamic vinegar to the liquid before you start to reduce it down. This will give you a stronger balsamic flavor).
