Slow Cooker Balsamic Roast & Veggies
This is now Patrick's favorite way for me to prepare the good old chuck roast, and I agree. The flavor is delicious and the slow cooker makes it fall apart tender. In the recipe video I show how I make this as a freezer meal for a convenient make ahead option to keep on hand and ready to dump and go in the crockpot any day you need a helping hand.
Ingredients
Instructions
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Step 1
Season the roast with salt, pepper, and Italian seasoning and add it to the slow cooker. Add in the onions, carrots, and potatoes all around the roast in the slow cooker and top it with the garlic. (If you'd like you can brown the roast in some oil on the stovetop before you put it in the crockpot.) -
Step 2
In a small cup mix the beef base or broth, the balsamic vinegar, the red wine vinegar, and brown sugar and whisk together then pour it over the roast and veggies.Cook on low for 6-8 hours.
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Step 3
To make the sauce into a glaze, strain the liquid out after it is done cooking and strain off the fat and discard.Add the remaining sauce to a small pan and cook on medium heat until thickened, about 10 minutes, if you want a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.
Note
It's only been within the last few years that I've developed a taste for balsamic vinegar and balsamic glazes so when I saw this recipe from Dinner Then Dessert, I knew I could make it my own with just a few little tweaks. And if you love freezer dump and go crockpot meals be sure to check out the original video where I shared this recipe and 3 more that are easy to make and freeze all in one day.
