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Balsamic Onion Pot Roast

Tired of basic pot roast? Try balsamic.

There are a lot of things to love about pot roast, but one of the things I love the most is that it comes with its own sauce that you get to spoon all over those tender meat and veggies. What a joy. Don’t get me wrong — classic pot roast gravy is great — but this Balsamic Onion Pot Roast gravy is just a little extra.

See, it has that savory, meaty goodness but it also has the sweet and syrupy kiss of balsamic. In other words, just completely delicious.

Now, you don’t need any ingredients that are really out of the ordinary here, it’s really just a twist on your standard pot roast. You want a three to four pound chuck roast to start and onions, potatoes, carrots, and garlic because as far as I’m concerned, it’s not a pot roast without those.

Your special flavor comes from a half cup of balsamic vinegar but tomato sauce and beef broth help mellow that so it never tastes too vinegary.

You just brown your roast, transfer it to your slow cooker, top it with your veggies, and then pour that sauce over the whole thing. It’ll take six to eight hours on low to become really nice and fork tender and then for the best part:

Strain that liquid and let it simmer on the stovetop until it’s reduced into a syrupy balsamic dream. And then pour it allllll over that tender beef and soft, sweet carrots, onions, and potatoes, of course.

Serves 6

15m prep time

6h cook time

Rated 4.6 out of 5
Rated by 25 reviewers
  • 1 3 to 4lb chuck roast
  • 2 tablespoons olive oil
  • 2 large onions, sliced thick
  • 3 large carrots, chopped into 2-inch pieces
  • 4 red potatoes, halved
  • 4 cloves garlic, peeled
  • 1 cup beef stock
  • 1/2 cup balsamic vinegar
  • 1/2 cup tomato sauce
  • Kosher salt and freshly ground black pepper, to taste
  1. Season roast liberally with salt and pepper.
  2. Add oil to a large skillet over medium-high heat. Once hot, brown roast on all sides.
  3. Transfer roast to a slow cooker and top with potatoes, carrots, onions, and garlic. Pour beef stock, balsamic vinegar, and tomato sauce over the top.
  4. Cover and cook on low 6-8 hours.
  5. Once roast is fork tender, remove from slow cooker along with vegetables and tent with foil to keep warm.
  6. Strain liquid from slow cooker and simmer in a saucepan on the stove until liquid reduces by about a third. Serve over meat and vegetables. Enjoy!

Recipe adapted from Kalyn's Kitchen.

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