I did not have a pot roast recipe on iFOODreal until now because I never cooked one. For a million reasons. The biggest one because it seems such an Americanized recipe with an onion soup mix or whatever that is (you got me) that is against my clean eating religion. Then I rarely buy beef because my mom has been supplying us with venison. Venison needs special extra care so I didn’t want to mislead anyone saying recipe will work with beef. Well, it would definitely work but how it will taste I wouldn’t know.
So, I finally ran out of venison (until January), got tired of slow cooker teriyaki chicken drumsticks and slow cooker chicken tikka masala, and bought 2 lbs grass fed rump roast. Quality beef is expensive so I rarely buy it. However, to make a tasty roast you can pick up the cheapest cut like chuck, rump or bottom round roast. It is just hard to find in my neck of the woods. I cannot even find humanely raised pork.
So, I literally told that roast once I put you in a slow cooker and cut the oxygen, you better come out awesome. It took me 5 minutes to whisk all ingredients together, I closed the lid and prayed for long 5 hours. My prayers were answered and this slow cooker balsamic pot roast came out dastish-fantastish!!!
The meat was not fall of the bone because there is no bone and because I had to shred it with 2 forks. It was shreddable for sure but the longer you keep the roast cooking more tender roast will be. Just common sense. Once you dunk it in the the vinegary slightly sweet rich sauce and stir that is when heaven begins.
I served slow cooker balsamic pot roast with mashed potatoes for those who do not care if they will get fat. And for those who do I made cauliflower mashed potatoes. Nothing beats saucy flavourful meat on top of mashed something!!! That is such a winter comfort food in my clean eating books.
If you are looking for another beef recipe, try my easy braised short ribs.
Enjoy!
Slow Cooker Balsamic Pot Roast
Ingredients
- 2 lbs rump chuck or round roast
- 1 cup chicken beef broth
- 1/3 cup balsamic vinegar
- 2 tbsp raw honey or maple syrup
- 1 tbsp soy sauce I used Bragg’s
- 1 tbsp dijon mustard
- 1 garlic clove crushed
Instructions
- In a large slow cooker, whisk together broth, vinegar, honey, soy sauce, mustard and garlic. Place roast in the centre, scoop a few spoonfuls of the sauce on top and cover. Cook on Low for 8 - 10 hours or on High for 4 - 5 hours.
- When meat is cooked, open the lid and using 2 forks shred the roast directly in the slow cooker or on a cutting board. Stir together with the sauce. Serve hot with real mashed potatoes, faux cauliflower “mashed potatoes” or on whole wheat buns.
- Store: Keep refrigerated in a glass airtight container for up to 5 days or freeze for up to 3 months.
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Great flavor with the mustard balsamic vinegar garlic!!
Would a bouillon cube with one cup of water be too much?
Currently prepping to make this recipe and I wanted to ask if searing the meat before the slow cook would work?
Definitely. More flavor.:)
Absolutely delicious. It’s like pulled sauerbraten.
So happy to hear, Dale!!!
Third time commenting on your blog since that is the number of recipes I tried! I actually discovered your site yesterday, too! Couldn’t be happier, since the three turned out incredibly delicious, this roast being no exception. I served it with regular mashed potatoes and it was great. My hubby has also tried 2 of the recipes for dinner and complimented me on both of them. I’m nota a great cook, so the merit is all yours ?
I had no idea clean eating could be so yummy!
I’m glad you have converted and became a great cook! It is easy!:)
Hi Olena! I have tried about 8 of your recipes and have loved every single one! Great work! I am currently eating this one right now as I post this. I was wondering how you calculate the nutritional info for your recipes. I track a lot of the food I eat using an app and once it imports the ingredients and finds them all the end result is WAY different. The calories are usually double, sometimes triple what you have and I can’t imagine that it is correct! I was hoping you could clarify for me so that I can figure out if I am eating too much or too little. Thanks so much!
Hi Emily. Working recipes that is good news.:) I use spark recipes calculator and I do check every ingredient making sure it has right nutritional info. Most apps work on people’s own ingredients entries plus many brands nutritional info differ. Also sizes of veggies differ etc. I cannot imagine my recipes being double calories because I do know what food should be of what value approximately.
I do not count any calories. I eat whole foods (mostly) until I am full. I am yet to become fat and it has been years. And I could be fat, trust me. I honestly wouldn’t worry about calorie counting if eating clean.:)