Best 6 Slow Cooker Pot Roast With Tomatoes Balsamic And Garlic Recipes

Indulge in the savory and comforting flavors of a classic Slow Cooker Pot Roast elevated with a tantalizing blend of tomatoes, balsamic vinegar, and garlic. This hearty dish promises fall-off-the-bone tender beef, succulent vegetables, and a rich, flavorful sauce that will warm your soul. Discover the culinary magic of this fuss-free recipe, perfect for busy weeknights or special gatherings.

Prepare to be captivated by the symphony of flavors in this Slow Cooker Pot Roast. Juicy chuck roast, browned to perfection, forms the foundation of this delectable dish. Aromatic vegetables, such as carrots, celery, and onions, add a vibrant crunch and sweetness. The secret lies in the harmonious marriage of tomatoes, balsamic vinegar, and garlic, creating a tangy, savory sauce that infuses every bite with irresistible richness.

With minimal effort, toss all the ingredients into your slow cooker and let it work its magic. The slow and steady cooking process allows the flavors to meld and deepen, resulting in a melt-in-your-mouth pot roast that will delight your taste buds. Serve this culinary masterpiece over creamy mashed potatoes, fluffy rice, or crusty bread for a complete and satisfying meal.

This versatile recipe offers endless possibilities for customization. Experiment with different cuts of beef, such as brisket or short ribs, to create unique flavor profiles. Add your favorite herbs and spices, such as rosemary, thyme, or paprika, to elevate the taste even further. For a touch of heat, incorporate a pinch of chili powder or cayenne pepper.

Whether you're a seasoned home cook or a novice in the kitchen, this Slow Cooker Pot Roast with Tomatoes, Balsamic, and Garlic will become a staple in your culinary repertoire. Its ease of preparation, incredible flavor, and versatility make it a crowd-pleaser for any occasion. So gather your ingredients, turn on your slow cooker, and embark on a culinary journey that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BALSAMIC POT ROAST

Slow Cooker Balsamic Pot Roast image

Look for an easy pot roast recipe? This Slow Cooker Balsamic Pot Roast from Delish.com is the best.

Categories pot roast slow-cooker easy dinners holiday dinners weeknight dinners

Time 8h15m

Yield 4

Number Of Ingredients 15

Ingredients

extra-virgin olive oil
1 1/2 lb. boneless chuck roast, trimmed
kosher salt
Freshly ground black pepper
5 cloves garlic, minced
1 large onion, cut into 1" cubes
1/4 c. balsamic vinegar
3 tbsp. brown sugar
3 carrots, peeled and chopped into 1" pieces
3 Yukon gold potatoes, peeled and cut into 1" chunks
5 sprigs of fresh thyme
1 bay leaf
2 c. Swanson Chicken Broth
1 c. dry red wine
2 tbsp. chopped fresh parsley

Steps:

In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.

EASY POT ROAST WITH TOMATOES AND GARLIC

Easy Pot Roast with Tomatoes and Garlic image

Braised beef roast with tomatoes and garlic, just three ingredients for the best pot roast ever ~ in the Instant Pot, slow cooker or in the oven.

Provided by Kelly Wildenhaus | the hungry bluebird

Categories Main Course

Time 1h40m

Number Of Ingredients 6

Ingredients

1 (28-ounce) can whole tomatoes, with juices (I like San Marzano)
1 (3 to 3½ pound) boneless beef chuck roast
Kosher salt
Olive oil
1 head garlic, separated into cloves (do not peel)
Orzo, egg noodles or polenta for serving

Steps:

Put tomatoes in bowl and crush by hand, set aside. Swish can with about a ⅓ cup water and set aside for deglazing.
Dry pot roast with paper towels, and, if desired, tie with string to hold together while cooking. Set pressure cooker to sauté and heat a glug of olive oil. Season beef roast with kosher salt and brown on both sides. Remove roast to plate, and deglaze pot with the tomato juice and water. Turn off sauté setting.
Put beef roast back into pot, pour tomatoes over roast. Lift up roast to make sure tomatoes and liquid are evenly distributed, season with salt and pepper. Scatter garlic cloves around roast. Seal and set at high pressure for 60 minutes.
Let pressure cooker naturally release for 20 minutes, then manually release any remaining pressure. Remove pot roast to cutting board, slice or shred meat. Skim fat off tomato mixture and add beef back to pot. Serve beef and sauce over orzo, egg noodles or polenta with some garlic cloves, just press them right out of their papery skins.
Heat a little olive oil in a heavy bottomed pan large enough to hold the beef roast. Generously salt the roast all over. When oil is shimmering, brown roast on all sides. Remove to a plate. Swirl a little water in the empty tomato can and deglaze the pan, scraping up any brown bits. Pour into the bottom of the slow cooker and place roast on top, along with any accumulated juices.
Season the roast with some fresh, cracked black pepper. Crush the tomatoes by hand and pour the tomatoes over the roast, then scatter the garlic cloves around and on top of the roast. Cook on high for 6 to 8 hours until beef is tender. Mine took about 7 hours, depends on the size of your roast.
Skim as much fat as you can from the surface. If you tied your beef, remove to a cutting board and slice or shred the beef and return to the slow cooker. Otherwise, use a fork and spoon to shred the meat into large pieces in the pot. Serve beef and sauce over pasta or polenta, with some garlic cloves, just press them right out of their papery skins.
Preheat oven to 300º (If desired, brown the beef as directed above in the slow cooker instructions and after deglazing, return roast to pot and continue.)
Put tomatoes in bowl with juices and crush by hand. Put roast in an ovenproof 4- to 5-quart heavy pot or Dutch oven with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
Skim as much fat as you can from surface. Cut roast into slices or shred and serve with sauce and garlic, over pasta or polenta.

Nutrition Facts : Carbohydrate 7 g, Protein 45 g, Fat 26 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 156 mg, Sodium 374 mg, Fiber 1 g, Sugar 3 g, Calories 438 kcal, UnsaturatedFat 15 g, ServingSize 1 serving

SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC

Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Here's a dinner that cooks by itself. Don't skimp on the garlic, it mellows through the long slow cooking time; the vinegar adds a nice tang. Serve this with mashed potatoes or over broad noodles. Leftovers taste even better!

Categories Entree

Yield 8

Number Of Ingredients 9

Ingredients

1 can (28 oz) Muir Glen™ organic whole peeled tomatoes
1 bulb garlic, separated into cloves, peeled
1 large onion, peeled and cut into eights
2 tablespoons balsamic vinegar
1 beef chuck boneless arm, shoulder or blade pot roast (3 to 3-1/2-lb)
2 teaspoons salt
1 teaspoon pepper
Mashed potatoes or cooked noodles to serve 8, if desired
1/4 cup chopped fresh parsley

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
Remove beef to a warm platter; cover to keep warm.
Skim excess fat from the top of the remaining vegetables and liquid.
Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

Nutrition Facts : ServingSize 1 Serving

CLASSIC POT ROAST FOR THE SLOW COOKER

Classic Pot Roast for the Slow Cooker image

For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 5h15m

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1 teaspoon cornstarch
3/4 cup low-sodium chicken broth
3 tablespoons tomato paste
1 pound small Yukon Gold potatoes, scrubbed and halved
2 large carrots, cut into 2-inch pieces
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons Worcestershire sauce
Coarse salt and freshly ground pepper
1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
4 garlic cloves, mashed to a paste

Steps:

In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

POT ROAST WITH BALSAMIC ONIONS

Pot Roast with Balsamic Onions image

Delicious pot roast and onions in a savory sauce in the slow cooker.

Provided by Gina Izzy Shores

Categories 100+ Everyday Cooking Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

Ingredients

1 (2 1/2 pound) boneless beef chuck roast
⅛ teaspoon salt
⅛ teaspoon ground black pepper
½ teaspoon garlic powder
1 large onion, halved and sliced
½ cup balsamic vinegar

Steps:

Season roast with salt, pepper, and garlic powder.
Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g

SLOW COOKER BALSAMIC POT ROAST RECIPE

Slow Cooker Balsamic Pot Roast Recipe image

Provided by Camille

Yield 8

Number Of Ingredients 15

Ingredients

2 Tablespoons olive oil
1 (3-4 pound) boneless beef chuck roast
Salt and pepper, to taste
1 pound baby carrots
3 stalks celery (diced)
1 onion (sliced)
1/2 cup balsamic vinegar
1 cup tomato juice
1 (14.5 ounce) can beef broth
3 teaspoons minced garlic
1 teaspoon dried thyme
1/2 teaspoon ground sage
2 bay leaves
3 Tablespoons corn starch
3 Tablespoons cold water

Steps:

Add olive oil to a large saucepan over medium-high heat.
Season roast with salt and pepper, to taste.
Place roast in pan and sear on all sides.
Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
Cover roast with carrots, celery and onion.
In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
Place 2 bay leaves on top and cover with lid.
Cook on low for 9-10 hours.
When done cooking, remove roast and vegetables and keep warm.
Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well.
Bring to a boil and let cook for a few minutes or until it starts to thicken.
Serve gravy with pot roast and vegetables.

Nutrition Facts : Servingsize 1 serving, Calories 341 kcal, Fat 28 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 2853 mg, Carbohydrate 5 g, Sugar 0 g, Protein 20 mg

Tips:

Use a good quality cut of beef for the pot roast. Chuck roast or rump roast are both good choices.
Brown the beef in a skillet before adding it to the slow cooker. This will help to develop flavor.
Add plenty of vegetables to the slow cooker. This will help to make the pot roast more flavorful and nutritious.
Use a good quality balsamic vinegar. This will help to give the pot roast a rich, tangy flavor.
Cook the pot roast on low for 8-10 hours. This will allow the meat to become tender and fall apart.
Serve the pot roast with mashed potatoes, rice, or noodles. You can also serve it with a side of roasted vegetables.

Conclusion:

This slow cooker pot roast with tomatoes, balsamic vinegar, and garlic is an easy and delicious meal that is perfect for a busy weeknight. The pot roast is tender and flavorful, and the vegetables are cooked to perfection. This recipe is sure to please everyone at the table.