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Slow Cooker Pot Roast

Savory and comforting, this pot roast is perfect for busy days. Be sure to season and sear the roast on both sides before placing in the slow cooker!
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Prep Time 15 minutes
Cook Time 10 hours
Servings: 6 servings
Course: dinner, Main Course
Ingredients Method Video

Ingredients
  

  • 1 tablespoon olive oil
  • 4 pounds chuck roast boneless and trimmed of excess fat
  • 1 yellow onion chopped
  • 2 Tablespoons minced garlic
  • 1 pound Yukon gold or russet potatoes halved or quartered
  • 1 pound carrots chopped (baby carrots can work too)
  • 1 package Mushrooms sliced (optional)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme
  • 1 cup vegetable, chicken, or beef stock (low or no sodium)
  • 2 tablespoons plain flour optional - for a thick gravy
  • 2 tablespoons fresh chopped parsley for garnish

Method
 

  1. Season meat with kosher salt and pepper on both sides.
  2. Heat olive oil in large pan over medium high heat. Sear meat for 5-6 minutes per side until golden brown. Remove and place directly in heated slow cooker.
  3. Deglaze the pan with stock and scrape all the stick on bits. Add flour if you prefer (this is optional)
  4. In a small mixing bowl or measuring cup, mix together balsamic, Dijon, brown sugar, and thyme.
  5. Add onions, carrots, and potatoes on top of the meat in the slow cooker. Top with balsamic mixture and stock from the pan.
  6. Cook on low 8-10 hours.
  7. Shred meat and remove fat. Mix and then serve with parsley as garnish.

Video