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Balsamic Slow Cooker Pot Roast Recipe

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This Balsamic Slow Cooker Pot Roast is a tender and flavorful beef dish that simmers slowly in a tangy balsamic-honey sauce. Perfectly seasoned with garlic and onion powder, sea salt, and black pepper, the chuck roast becomes melt-in-your-mouth tender after hours of low cooking. The rich sauce is thickened into a delicious gravy that complements the shredded roast, making it an effortless yet impressive meal perfect for family dinners or special occasions.

Ingredients

For the Roast and Rub

  • 2 pounds boneless Chuck Roast
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

For the Sauce

  • ½ cup balsamic vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon honey mustard
  • 1 cup beef broth
  • 1 Tablespoon cornstarch (for thickening gravy)

Instructions

  1. Grease Slow Cooker: Generously grease the bowl of your slow cooker with oil or cooking spray to prevent sticking. Set aside until ready for use.
  2. Make The Rub: In a small bowl, combine garlic powder, onion powder, sea salt, and black pepper. Mix well to create a seasoning rub.
  3. Make The Sauce: In a medium bowl, whisk together balsamic vinegar, honey, honey mustard, and beef broth until smooth. Set aside.
  4. Prepare The Roast: Place the chuck roast in a container or directly onto a work surface. Coat it evenly with olive oil using your hands or a silicone pastry brush.
  5. Apply Rub: Evenly sprinkle the prepared rub mixture over the roast. Press gently into the meat to ensure it sticks and flavors are well absorbed.
  6. Assemble in Slow Cooker: Place the seasoned roast into the greased slow cooker bowl. Pour the balsamic sauce mixture over the top of the roast.
  7. Cook: Cover and cook on the low setting for 8 to 10 hours. Occasionally spoon some of the sauce over the roast to keep it moist and flavorful.
  8. Shred Roast: After the initial cooking time, check that the meat is very tender and easily shredded with a fork. Shred the meat directly in the slow cooker or transfer it to a plate to shred.
  9. Continue Cooking: Return the shredded meat to the slow cooker and cook on low for an additional 1 hour to soak up more sauce and deepen the flavors.
  10. Make The Gravy: When ready to serve, carefully remove the meat from the slow cooker along with the cooking liquid. Strain the sauce through a fine mesh strainer into a large bowl to remove solids.
  11. Thicken Sauce: Transfer the strained sauce into a saucepan. Whisk in 1 tablespoon of cornstarch until fully blended. Heat over medium heat while whisking continuously until the sauce thickens into a smooth gravy.
  12. Serve: Pour about ¼ of the thickened gravy over the shredded meat to coat it. Reserve the remaining gravy for guests to add as desired when serving.
  13. Enjoy: Serve your balsamic slow cooker pot roast with your favorite side dishes and enjoy a comforting, flavorful meal.

Notes

  • For best results, choose a well-marbled chuck roast that will become tender during slow cooking.
  • Adjust the cooking time based on your slow cooker; some models may cook faster or slower.
  • If you prefer a thicker gravy, you can increase the cornstarch to 1.5 tablespoons.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
  • This recipe can also be adapted to cook in a pressure cooker to reduce cook time.

Find it online: https://cozyplatter.com/balsamic-slow-cooker-pot-roast-recipe/