by Olena

Slow Cooker Balsamic Pot Roast

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Olena Osipov
5 from 6 votes

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This slow cooker balsamic pot roast is tender, juicy, and packed with flavor, with only minutes of hands-on prep! Serve it up with a big pile of creamy mashed potato for the ultimate comfort meal!

Looking for other meaty faves using a slow cooker? You might like this healthy pulled pork, turkey meatloaf, porcupine meatballs, or even a whole chicken (with pasta!)

Slow Cooker Balsamic Pot Roast

I did not have a pot roast recipe on iFOODreal until this one because I’d never cooked one (since then I’ve also made an Instant Pot pot roast and a chicken pot pie). 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 by saying the recipe will work with beef. Well, it would definitely work but how it will taste I wouldn’t know.

Package of pot roast

So, I finally ran out of venison (until January), got tired of slow cooker Thai chicken thighs and slow cooker butter chicken, 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. I pick up bacon occasionally at the moment and that’s it (for Ukrainian breakfast potatoes and hashbrown breakfast casserole).

Slow Cooker Balsamic Pot Roast

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!!!

Cooked Slow Cooker Balsamic Pot Roast

Shredded Slow Cooker Balsamic Pot Roast

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.

Plate of cauliflower mashed potatoes topped with Slow Cooker Balsamic Pot Roast

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.

You could serve it up alongside steamed vegetables or other roasted veggies and greens too, like roasted asparagus, garlic green beans, or sauteed sprouts.

If you are looking for another beef recipe, try my easy braised short ribs. Enjoy!

More Healthy Slow Cooker Recipes

Slow Cooker Balsamic Pot Roast

Slow Cooker Balsamic Pot Roast

Slow Cooker Balsamic Pot Roast is a healthy roast recipe with beef, balsamic vinegar, beef stock, mustard and soy sauce prepared in a crockpot.
5 from 6 votes
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Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 servings
Calories: 269kcal
Author: Olena Osipov

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.

    Nutrition

    Serving: 1cup | Calories: 269kcal | Carbohydrates: 9g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 212mg | Potassium: 549mg | Fiber: 1g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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