Best 2 Balsamic Pot Roast Crock Pot Recipes

Craving a hearty and flavorful meal that requires minimal effort? Look no further than balsamic pot roast crock pot. This comforting dish combines the richness of balsamic vinegar with tender pot roast, resulting in a fall-off-the-bone masterpiece that's perfect for feeding a crowd or enjoying as a cozy family dinner. With just a few simple ingredients and a slow cooker, you can effortlessly create a culinary delight that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey that showcases the perfect balance of sweet, tangy, and savory flavors, all effortlessly prepared in your crock pot.

Let's cook with our 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:

Use a good quality balsamic vinegar. This will make a big difference in the flavor of the roast.
Sear the roast before cooking. This will help to brown the meat and add flavor.
Use a variety of vegetables in the pot roast. This will add flavor and nutrients to the dish.
Cook the pot roast on low heat for a long time. This will help to tenderize the meat and make it fall apart easily.
Serve the pot roast with mashed potatoes, rice, or noodles.

Conclusion:

Balsamic pot roast is a delicious and easy-to-make meal. It is perfect for a weeknight dinner or a special occasion. The balsamic vinegar adds a unique and flavorful twist to this classic dish. Whether you are a beginner or an experienced cook, you are sure to enjoy this recipe.