Slow Cooker Balsamic Pot Roast

My mom always used to make pot roast in the oven, but mine always turn out dry so I prefer to cook my pot roast in my slow cooker. This recipe is one of the most tender and juicy pot roasts I have had in a while- and the flavor from the herbs and balsamic vinegar is delicious!

Slow Cooker Balsamic Pot Roast
  • 1 (3-4 lb) boneless beef chuck roast
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 pound baby carrots
  • 3 stalks celery, chopped into large pieces
  • 1 onion, sliced
  • 1/2 cup balsamic vinegar
  • 1 cup tomato juice
  • 1 (14.5 oz) can beef broth
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 2 bay leaves
  • 3 tablespoons corn starch
  • 3 tablespoons cold water

  1. In a large saucepan heated to medium-high, heat olive oil. Place roast in pan and sear on all sides. Remove from saucepan and place in a slow cooker sprayed with non-stick cooking spray (I used a 6 quart slow cooker).
  2. Cover roast with carrots, onions, and celery. In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast. Place 2 bay leaves on top and cover with lid. Cook on low for at least 9-10 hours (you can cook it on high for 6-7 hours, but I highly recommend the low and slow method!).
  3. When done cooking, remove roast and vegetables and keep warm. Skim the fat off the liquid and pour liquid into a saucepan. In a small bowl, mix together the corn starch and cold water; pour into the saucepan and mix well. Place saucepan on stove top and heat over medium high heat until it starts to boil. Let cook for about 2 minutes or until it starts to thicken. Serve gravy with pot roast and vegetables.