Balsamic Pot Roast With Onions (Slow Cooker Recipe)

balsamic pot roast with onions on a white platter topped with gravy

5 from 1 vote

Balsamic Pot Roast With Onions (Slow Cooker Recipe)

Balsamic pot roast with onions is an easy slow cooker roast beef recipe. Chuck roasts cooks to fall apart perfection in a blend of tangy balsamic, rich olive oil, and seasonings for an easy main dish you'll be making over and over again!

Prep Time25

Cook Time6

Total Time6 25

Course: Beef, Dinner, Entree, Main Course

Cuisine: American, Southern

Servings:

Calories: 523kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

3-4 lb boneless chuck roast
2 tbsp Montreal steak seasoning
2 tbsp extra virgin olive oil
2 cups beef stock
1 6 oz can tomato paste
4 tbsp balsamic vinegar
2 large yellow onions peeled & thickly sliced
6 cloves roasted garlic
1 1/2 tsp cornstarch + 3 tsp water (to form a slurry)

US Customary - Metric

Instructions

Add the olive oil to a large Dutch oven, or other heavy bottomed pot, and heat over medium high heat. While the oil's heating rub both sides of the roast down with the steak seasoning to evenly cover.
2 tbsp Montreal steak seasoning, 2 tbsp extra virgin olive oil, 3-4 lb boneless chuck roast
Once the oil's hot (will appear shimmery), add the roast to the pan and sear on all sides. This may take a few minutes, but don't rush it- you want a good sear on all sides.
Lightly spray the bowl of a slow cooker with non stick spray, spread half of the sliced onions evenly out over the bottom, then transfer the seared roast onto the bed of onions.
2 large yellow onions
Pour the broth into the pot, and use a sturdy wooden spoon to deglaze the pan- making sure to scrape up all the stuck on browned bits. Simmer until the broth's reduced by half.
2 cups beef stock
Add the paste and vinegar to the broth, whisking together until smooth and evenly incorporated. Pour this mixture into the crockpot directly over the roast.
1 6 oz can tomato paste, 4 tbsp balsamic vinegar
Spread the remaining sliced onions over top of the roast, and dot with garlic cloves.
6 cloves roasted garlic
Cover and cook on low for 6 hours
When done, transfer the roast to a waiting serving plate and tent it with foil to keep it warm while you make the gravy.
Carefully transfer the hot juices into a waiting skillet set over medium heat. Simmer for 3 minutes.
Whisk in the slurry until evenly combined. Remove the skillet from heat- the gravy will thicken as it cools.
1 1/2 tsp cornstarch
Serve the roast warm with gravy on the side.

Notes

Searing the beef may take a few minutes, but don't rush it. You want a good sear on all sides.
If the skillet isn't hot enough the meat will stick when searing.
Don't skip the searing step! Searing locks the juices into your roast ensuring tender, fall apart meat. If the juices aren't locked in, they will cook out resulting in tough, dry beef.
If you want pot roast that easily shreds and falls apart, increase the cook time to 8 hours we prefer ours sliceable.
You can rump roast in place of chuck, since chuck can be stringier but both are tough cuts of meat perfect for slow cooking.

Nutrition