Slow Cooker Balsamic Glazed Pot Roast

Slow Cooker Balsamic Glazed Pot Roast ingredients

• 3 lbs boneless beef chuck roast
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 4 cups carrots
• 2 lbs baby red potatoes
• 1 medium yellow onion
• 4 cloves garlic
• 1.5 cups beef broth
• 0.5 cup balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 chopped fresh parsley

How to make Slow Cooker Balsamic Glazed Pot Roast

1. Pat the 3 lb boneless beef chuck roast thoroughly dry with paper towels. Season generously all over with 1 tsp kosher salt and 0.5 tsp black pepper. This step helps create a flavorful crust.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear the seasoned chuck roast for 3-4 minutes per side until deeply browned on all surfaces. While optional, searing locks in flavor and creates a richer stew.
3. Dice 1 medium yellow onion into large chunks and mince 4 cloves garlic. Peel and chop 4 cups carrots into 1-inch pieces. Halve 2 lbs baby red potatoes.
4. Place the chopped vegetables evenly on the bottom of a 6-quart or larger slow cooker.
5. In a medium bowl, whisk together 1.5 cups beef broth, 0.5 cup balsamic vinegar, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp dried rosemary, and 1 tsp dried thyme until well combined.
6. Place the seared chuck roast on top of the vegetables in the slow cooker. Pour the balsamic broth mixture evenly over the roast and vegetables.
7. Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4 hours, or until the beef is fork-tender and easily shreds.
8. Carefully remove the cooked roast from the slow cooker and transfer it to a large cutting board. Tent loosely with foil and let it rest for 10-15 minutes before shredding or slicing.
9. While the beef rests, prepare a cornstarch slurry: In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water until smooth. Stir the slurry into the cooking liquid in the slow cooker. Set the slow cooker to HIGH, cover, and cook for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
10. Shred the rested beef using two forks. Return the shredded beef to the thickened sauce in the slow cooker, tossing gently to coat. Serve warm over the cooked vegetables, garnished with 2 tbsp fresh chopped parsley.

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