I prefer a tender pot roast to a grilled steak any day, which is why my slow cooker gets so much use. This Balsamic Beef Roast with Vegetables is the kind of meal I dream about — juicy beef, soft potatoes, and sweet carrots all in one bite. Pure comfort.
Balsamic vinegar is that dark, tangy vinegar you often see served with olive oil at Italian restaurants for dipping bread. Its sweet-acid balance pairs beautifully with beef, giving this pot roast a bright, savory note.
The bottle I used is an everyday balsamic you can find near other vinegars at the grocery store.
For this recipe I left the smaller organic carrots whole, stems removed and peeled. If your carrots are large, cut them into chunks so they cook evenly. Whole slender carrots look nice on the plate, while oversized uncut carrots can feel awkward on the dinner table.
After cooking I moved the carrots aside to show the roast and potatoes — everything came out delicious and fork-tender.
This Balsamic Beef Roast and Vegetables earned my family’s approval and produced plenty of leftovers for lunch the next day. I appreciate that the recipe relies on simple, wholesome ingredients with nothing artificial.
Note: next time I’ll use the cooking juices to make a gravy — it’s an easy step that adds even more richness. The beef juices alone are tasty, but a quick gravy would elevate the dish.
More pot roast recipes to try
- Red Wine Brisket — a rich, flavorful brisket slow-cooked in a savory red wine sauce.
- Italian Pot Roast — a complete meal with tender beef, vegetables, and potatoes, slow-cooked with Italian seasonings.
- Mississippi Pot Roast — an easy, tangy roast made with ranch seasoning, au jus, and pepperoncini for bold flavor.
Balsamic Beef Roast and Veggies
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Equipment
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Slow cooker — 6 quart or larger, oval preferred
Ingredients
- 4 lbs. beef roast (chuck or bottom round)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. vegetable oil
- 1 1/2 lbs. red potatoes quartered
- 1/2 cup white onion (one small onion)
- 1 1/2 lbs. carrots peeled (cut if large)
- 1/2 tsp. minced garlic
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/3 cup balsamic vinegar
Instructions
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Sprinkle the roast with salt and pepper.
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Heat a large pan over medium-high heat and add the oil.
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Brown the meat on all sides, then transfer it to the slow cooker.
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Arrange the potatoes and onion around the roast and sprinkle in the garlic, oregano, and thyme.
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Drizzle the balsamic vinegar over the roast and vegetables.
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Place the carrots on top of the roast.
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Cover and cook on LOW for 8 hours, avoiding opening the lid while it cooks.
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Slice or shred the meat and serve with the potatoes, carrots, and onions. Spoon the cooking juices over the servings.
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Enjoy!
Nutrition
Nutrition info is auto-generated and provided as an estimate. If you follow a specific diet, please calculate values yourself.