Best 2 Balsamic Pot Roast Crock Pot Recipes

**Balsamic Pot Roast Crock Pot: A Culinary Symphony of Comfort and Flavor**

Embrace the essence of culinary comfort with our tantalizing Balsamic Pot Roast Crock Pot recipe, a dish that exudes warmth and satisfaction with every bite. Picture tender chunks of beef enveloped in a luscious balsamic-infused sauce, infused with herbs and spices that dance on your palate. This effortless slow-cooker creation promises fall-off-the-bone meat, a symphony of flavors that will transport you to a realm of culinary bliss. Alongside this main event, you'll find a delightful array of complementary recipes that elevate your dining experience. Indulge in our creamy mashed potatoes, a classic pairing that absorbs the rich sauce, creating a harmonious blend of textures and flavors. Discover the vibrant medley of roasted vegetables, a colorful tapestry of roasted carrots, potatoes, and parsnips, caramelized to perfection. And for a refreshing touch, our tangy coleslaw recipe provides a crisp and zesty counterpoint to the richness of the pot roast. Let your taste buds embark on a culinary journey with our Balsamic Pot Roast Crock Pot and its accompanying recipes, a testament to the power of simple yet exquisite home cooking.

Here are our top 2 tried and tested recipes!

BALSAMIC POT ROAST (CROCK POT)

Balsamic Pot Roast (Crock Pot) image

Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes.

Provided by Outta Here

Categories Roast Beef

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 lbs beef round steak, trimmed of fat
2 tablespoons olive oil
1 large onion, sliced
2 cups baby carrots, peeled
2 garlic cloves, crushed
1 cup beef broth
1 teaspoon low-sodium beef bouillon granules
1/4 cup balsamic vinegar
1/2 teaspoon dried rosemary, ground
1 cup diced tomato (canned)
2 tablespoons cornstarch
1/4 cup water

Steps:

In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
Scatter the onion, carrots and garlic around the beef.
In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
Pour the tomatoes on top.
Season with pepper.
Cover the slow cooker, and cook on low for 8 hours.
When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

Nutrition Facts : Calories 70.7, Fat 3.6, SaturatedFat 0.5, Sodium 140.9, Carbohydrate 8.8, Fiber 1.6, Sugar 4.1, Protein 1.1

BALSAMIC ROAST BEEF IN THE CROCK-POT

Balsamic Roast Beef in the Crock-pot image

I tried a new recipe that my friend from New Jersey sent me. She said it was so different than the regular pot roast with the balsamic vinegar. We tried it and liked it enough for me to add to my recipes. That is the test in my kitchen. If it is only so, so I don't even bother adding to my own cookbook let alone share with...

Provided by Marsha Gardner

Categories Roasts

Time 5h30m

Number Of Ingredients 16

Ingredients

1 c beef stock
1 tsp freshly ground black pepper
1 tsp onion powder
1 tsp garlic powder with parsley
3 1/2 lb eye of the round
2 Tbsp all purpose flour
2 Tbsp olive oil, extra virgin
3 medium onions, peeled and thickly sliced
4 clove garlic
1/4 c water for deglazing
1/4 c balsamic vinegar
3/4 tsp thyme, dried
1 c beef stock
3 Tbsp flour for slurry
1/2 oz shitake mushrooms, dried
3/4 c boiling water for re-hydrating mushrooms

Steps:

1. In medium saucepan pour beef stock, bring to boil, keep boiling until reduced to about 1/2 cup guessing at 3 minutes as it really depends upon pan size and burner temperature. Let cool. Meanwhile, mix together black pepper, onion powder, and garlic powder; rub onto roast.
2. Sprinkle flour onto both sides of meat and pat into meat Heat olive oil in high sided pan at moderate temperature, sear meat all over for about 10 minutes-take your time as this is when you get luscious drippings. While meat is browning, line crock-pot, add onions and garlic to crock-pot.
3. Set meat on top of onions and then deglaze pan (about 1 minute) that meat was in with 1/4 cup water, scrap up those yummy drippings, reserve in pan for next step, Pour reduced beef stock, balsamic vinegar, and rosemary into deglazed liquid; pour over meat. Cover crock-pot, cook on low. I check the meat with meat thermometer about 30 minutes before I think it will be done. Crock-pots vary. For 3 1/2 pound roast, it will be done in about 5 hours, and for 3 1/4 pound roast it will take about 4 hours and 50 minutes. After removing meat, cover with foil and let rest while making gravy.
4. About 15 minutes before removing roast, soak mushrooms in boiling water for 30 minutes, drain and discard liquid. Scoop out and reserve onions from crockpot. Take liquid from crockpot, and pour into large skillet, add the other cup beef stock, bring to boil, boil about 5 minutes, make slurry of flour and cold water, reduce burner to moderate temperature, stir slurry into hot liquid, and stir until lumps are out, strain if needed.
5. Put reserved onions and mushrooms into gravy. Slice meat and add to gravy.

Tips:

Choose a chuck roast or rump roast for a tender and flavorful pot roast.
Sear the roast in a skillet over medium-high heat before adding it to the slow cooker. This will help to brown the meat and lock in the juices.
Add a variety of vegetables to the slow cooker along with the roast, such as carrots, potatoes, onions, and celery. This will help to create a flavorful and hearty meal.
Use a good quality balsamic vinegar for the best flavor. A balsamic vinegar that is aged for at least 12 years will have a more complex and robust flavor.
Serve the pot roast with mashed potatoes, rice, or crusty bread.

Conclusion:

This balsamic pot roast is a delicious and easy-to-make meal that is perfect for busy weeknights or weekend gatherings. The balsamic vinegar gives the roast a rich and flavorful crust, while the vegetables add a variety of nutrients and flavors. This dish is sure to please everyone at the table.