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Slow Cooker Pot Roast
Slow Cooker Pot Roast in a garlic balsamic sauce, perfect for an easy weekday or weekend dinner. Three different cooking methods!
👥 10 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 10 min🔥 Cook: 8h👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- pan
- skillet
- bowl
📝 Preparation Steps
1
SLOW COOKER:
2
Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about ⏱️ 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
salt (or to taste)1 teaspoon
3
Add the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
garlic (smashed with the back of a spoon)8 clovescarrots (large, cut into 2-inch pieces)4brown sugar1 tablespoondried thyme2 teaspoonssalt (or to taste)1 teaspoon
4
Cook on low setting for ⏱️ 8 hours, or until meat is tender and falling apart and the vegetables are soft.
5
Taste test and add any extra balsamic vinegar, brown sugar, salt, or pepper, if needed.
brown sugar1 tablespoonsalt (or to taste)1 teaspoon
6
Slice meat, garnish with parsley and drizzle with gravy.
parsley (fresh, chopped, to serve)2 tablespoons
Nutrition Facts
calories
417 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
576 mg
protein Content
37 g
trans Fat Content
1 g
cholesterol Content
125 mg
carbohydrate Content
17 g
saturated Fat Content
9 g
unsaturated Fat Content
14 g
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