January 12, 2013

Balsamic Pot Roast (in the Crock Pot)


A couple of months ago I was reading a Taste Of Home magazine while in the waiting room at my son's orthodontics appointment, and I came across a recipe for Balsamic Braised Pot Roast.  I made a mental note of it and filed it away in my brain for later use.  

This week, as I was struggling for dinner ideas, that recipe popped into my head.  I prefer to cook my pot roasts in the slow cooker, and I knew Tuesday would be perfect since I had lots of errands to do after work that day.  Ah, the smell was amazing when I walked in the door that night.  

The balsamic made a huge difference in flavor AND I do believe it helped to tenderize the meat as well.  This was the best pot roast I've ever made, if I do say so myself.  My son couldn't stop raving about it.......yup, I've raised a meat & potatoes type of young man.  After dinner he asked if he could have the left overs for dinner another night this week.  I know pot roast isn't exciting, but give this version a try - you won't be disappointed!

  Balsamic Pot Roast

3 lbs beef chuck roast, boneless 
Garlic salt & pepper seasoning
2 tbsp olive oil
1 onion, sliced
2 sprigs of fresh rosemary
2 bay leaves
2 fresh sage leaves (or a sprinkle of powdered sage)
2 cloves garlic, chopped
1 cup red wine
1/3 cup GOOD balsamic vinegar
1, 14.5oz can beef broth
3 tbsp corn starch
Salt & Pepper
Baby carrots, about a bag
2 medium potatoes, cut into mouth sized pieces

While I prefer to cook my pot roast in a crock pot, I do think it's essential to sear the meat first.  I usually to do this part the night before.  Sprinkle garlic salt & pepper seasoning all over the meat.  Heat olive oil on medium-high in a large skillet.  When nice and hot, sear the roast on all sides - couple of minutes on each side.  Remove from pan and place in the bowl of your slow cooker.  Top with the sliced onion, chopped garlic and balsamic vinegar. I took a piece of cheesecloth and placed all the herbs in it, tied it up with kitchen string and placed it into the pot - this way you don't need to fish all the herbs out later.  Cover pot and put in fridge overnight.  

In the morning, add the red wine and beef broth.  Cover and turn slow cooker on low and cook for 6 hours.  Add the carrots & potatoes, turn the slow cooker up to high heat and cook for another 3-4 hours.  Once everything is done to your desired tenderness, pour the liquid into a large measuring cup.  Let it settle, then skim off the fat.  Add about half of it to a bowl and mix in the corn starch until it's nice and smooth.  Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil.  Add the cornstarch liquid to the saucepan and stir to combine.  Heat until it gets hot and thickens up a bit.  Once you've got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies.  Serve hot.  

*If you want to shorten the cook time for this, cook it on high for 6-7 hours.  Steam the carrots until tender, and microwave your potatoes.  Cut the potatoes into bite sized pieces and add them and the carrots to the pot.  While the veggies are cooking you can work on the sauce.*

60 comments:

  1. This sounds amazing, balsamic vinegar really is a wonder condiment! I remember whiling away those endless hours in orthodontist's offices...at least you got something out of it!

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    1. Haha, you are right - if it wasn't for that appointment I probably wouldn't have thought of this all on my own!

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    2. Thank you, I cannot wait to try this!

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  2. This sounds fantastic. I'm kind of enamored with balsamic vinegar, so it's right up my alley. I actually have a roast thawing out in the fridge right now, with the goal of making pot roast sometime soon. I might have to change things up and give this a try!

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    1. If you do, I hope you enjoy it as much as we did. Thanks for stopping by!

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  3. Your whole plate looks delicious. It's time to take out my slow cooker, and go to the grocery store!

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  4. I also like using the crock pot for pot roast, and one thing I have found that we really like is adding roasted veggies. I roast them the night before, and then add them to the crock pot for the last 1 to 1-1/2 hours of cooking.....just put them right on top of the roast so they get heated completely through. Pretty yummy! :-)

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  5. What a great suggestion - I'll have to try that! Thanks for commenting and stopping by!

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  6. Thank you so much, this sounds wonderful! I have a great recipe, but have made it for 10 years now haha, and could use something new! Mine is mixing @1 cup white wine with can of cream of mushroom soup & a packet of dry onion soup. Pour over a roast rubbed with salt, pepper, and thyme. Slow cook on low 7 hours.
    Can't wait to try yours!

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  7. Its in my oven right now and it smells great. Can't wait till we can start to eat.
    Greetings from Holland.

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    1. Gotta love the internet - hello Holland :) Hope you enjoyed the recipe as much as we did. Thanks for commenting!

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  8. Jo-Anne from CanadaJanuary 25, 2013 at 5:13 PM

    I think I am slowly becoming addicted to your recipes! This is my first visit and already I want to try out quite a few. Do you think this recipe might work with pork? I don't eat red meat, but would like to have a pot roast type of recipe to add to my collection. I have never been a good cook, but I'm trying to learn. Thanks for having your blog, with pictures. Everything looks good so far!!

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    1. Hi Jo-Anne from Canada! Thank you for your nice comments. I have not tried this recipe using pork, however I am a firm believer that you never know unless you try so give it a shot. I would suggest, if you want the pork to be fall apart tender, using a Boston Butt cut or a pork shoulder maybe. Good luck & if you think of it let me know how it turns out :)

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  9. The best pot roast ever! I used fig balsamic vinegar and it rocked..cooked the potatoes on the side and smashed them up,the gravey was yummy and I want to eat this every day

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    1. Thank you so much for your nice comments! I am thrilled that you liked it & thanks for visiting :)

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  10. Sounds amazing. Just picked up a bottle of balsamic vinegar and will definitely be trying this out this week!

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  11. Thanks for the recipe. Made it tonight with one alteration, I had no red wine :/ so I used an extra can of beef broth and it was still delectable. I also used sweet potatoes instead because that's what we eat at my house. It was fabulous! Served with a side of roasted red cabbage. It was like an upgraded German meal! Thanks so much, this is exactly what I was looking for!

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    1. I'm so glad you liked it! I would suggest trying it with the red wine at some point because it does give it an added depth of flavor, but it's obviously not essential. Thanks for commenting :)

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  12. I dhave not used red wine in my cooking- what do you recommend? And what is a 'good' balsamic vinegar? Thanks!

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    1. My rule of thumb for cooking with wine is to use what you like to drink. For red wine, we like Pinot Noir. As for balsamic vinegar - I try to look for ones that have been aged for at least 3 years. However, you don't have to get that picky - just don't buy the cheapest one at the grocery store. Hope that helps!

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  13. Do you think I could freeze this? Newly married with limited cooking experience and making it for my husband to eat when I'm out of town next week :-) Smells delicious, just 3 more hours to go!

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    1. I think that would be OK. Hope he likes it ;)

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  14. Hi! It does work with pork. I just cooked it and ate and it turned out wonderful. You only have to take out the fat from the sauce because it is a little fatty but that is just it. Thank you for the recipe.

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    1. Excellent - I am so glad it worked out well! Thanks for letting me know ☺

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  15. Should I cut the initial cook time back if I use 1.9 lb of meat?

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  16. Probably to 4 hours? Sorry, I'm new to cooking with red meat. It's at 3 hrs now and smells incredible!! Thanks in advance : )

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  17. If you are cooking it on high I would definitely check it at the 4 hour mark. It may need a little longer, but that's a good starting point to begin checking it. Good luck & let me know how it turns out if you get a chance ☺

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  18. I did it for the full amount and it was awesome!! My husband absolutely loved it. The balsamic definitely made it extra delicious.

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    1. Thank you for commenting & I'm so happy it turned out well for you!

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  19. Loved this and it was so simple!

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    1. Yay - thank you for commenting & visiting!

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  20. I cooked mine in the oven for 2 hours in a Dutch oven and it was delicious!

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    1. Good to know - thanks for sharing that info!

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  21. How many servings for this recipe?

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  22. How many servings for this recipe?

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    1. This should yield about 6-8 servings.

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  23. Tried this recipe last night and the family absolutly LOVED it! Some pot roast recipes I have tried in the past have lacked in flavor, but not this one! Thank you so much for this recipe!

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  24. do you know what the cooking time would be translated to a pressure cooker?

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    1. Peter, I have always cooked pot roast for 35" at 15 pounds pressure (begin timing when cooker comes to pressure). Also, sear the meat first, and don't add too much liquid - about 1/2 cup is enough. Let pressure drop naturally. If your pressure cooker only goes to 10 pounds pressure, cook the roast about 45". This is the way I learned it from my mother, lo, these many years ago. Always made great pot roast.

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  25. I have a 7 lb 7 bone in chuck pot roast. What do you suggest for cooking time with one that size with a bone?

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    1. Sorry Cici - your question went into my junk mail! In any case - I think I cook it on high for 6 hrs, add the veggies, and if it still isn't soft let it cook another 1-2 hrs. Hope I am not too late!

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  26. Tried this tonight and it was amazing! Very few tweaks needed (forgot to sear the night before but doing it same day posed no problem). Wonderful flavor! I cooked a 6lb roast so it literally did take 7 hours on low, high for 2 hours and back to low.

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    1. Glad it turned out well for you and you liked it - it is a favorite in our house! Thanks for commenting ☺

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  27. I want to try this! I love balsamic temped to drink it LOL I have tried balsamic on pork roast. Wonderful and while it is cooking you can hardly wait. This is my next roast. Thanks

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  28. This pot roast recipe sounds so delicious, and looks great! Is there anything I could substitute for the cup of red wine that would still taste good?

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    1. Well, the wine adds a lot to the flavor as well. However, if I absolutely had to add something else instead of the wine I would probably do beef broth. Hope that helps ☺

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    2. Oops since there's already beef broth in it, I suppose I'd substitute the wine with just water. It won't taste the same though!

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  29. I'm going to try this. I disagree that pot roast isn't exciting. It is one of my favorite meals.

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  30. I don't have a crock pot do you know what temp and how long you might cook this in the oven?

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    1. I only made this in the crock-pot, so I do not know how long it would take in the oven. I would cook it, covered, at 350 but I'm just not sure for how long. I would expect at least 6 hrs but I can't be sure. Sorry!

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  31. Thanks! It sounds so yummy I'm sure it will come out amazing even in the oven, I'll let you know, cooking it tomorrow for the hubby to celebrate valentines day!

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    1. Excellent - good luck! Happy Valentine's Day ☺

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  32. FIRST time in my life I have enjoyed a pot roast. I followed recipe, adding just a bit more garlic & and I gotta tell you...the flavor was PHENOMENAL!! My husband loved it as well. I have always hated the potatoes & carrots cooked in the meat juices..well, adding them in at the end made them perfect. YUMMY

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  33. I am so glad it worked out for you and you liked it! Thanks for commenting ☺

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  34. AWESOME.......IT WAS SO GOOD......I DIDN'T SHARE.....I WILL THIS TIME...THANK YOU SO MUCH FOR THIS RECIPEE!!!!!!!......AND I MADE THIS IS A SLOW COOKER........

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  35. Thanks for commenting - so glad you liked it!

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  36. It's in my slow cooker right now. .. can't wait to try it!

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  37. Just wanted to let you know that I made this tonight using pork, and it really was fantastic. I made mashed potatoes too to soak up some of the yummy gravy. Thank you for sharing this recipe! I will definitely make it again.

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