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!

📝 Ingredients

• 1 tablespoon olive oil
• 4 pounds chuck roast (or blade roast, boneless and trimmed of excess fat)
• 2 yellow onions (chopped)
• 8 cloves garlic (smashed with the back of a spoon)
• 1 pound baby potatoes (white or Yukon gold, you may need to halve them if they are too large)
• 4 carrots (large, cut into 2-inch pieces)
• 2 celery stalks (cut into 1-inch pieces)
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 2 teaspoons crushed bouillon
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste, freshly ground )
• 1 cup reduced-sodium beef broth
• 2 tablespoons plain flour (optional - for a thick gravy)
• 2 tablespoons parsley (fresh, chopped, to serve)
• 1/4 cup balsamic vinegar

👨‍🍳 Instructions

1. 1--- SLOW COOKER: ---
2. 2Heat 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.
3. 3Add 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).
4. 4Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
5. 5Taste test and add any extra balsamic vinegar, brown sugar, salt, or pepper, if needed.
6. 6Slice meat, garnish with parsley and drizzle with gravy.