Balsamic Slow Cooker Pot Roast! Easy, healthy make-ahead main dish recipe that takes 5 minutes of prep time! Paleo, gluten-free & dairy-free! No browning required!
Why Balsamic Slow Cooker Pot Roast?
1. It is a healthy and delicious main dish option! This Slow Cooker Balsamic Pot Roast is paleo, gluten-free and dairy-free!
2. This recipe takes very little prep work and can be made ahead of time!
3. This Slow Cooker Balsamic Pot Roast uses my favorite condiment of all time…Balsamic Vinegar!
Let makes it
STEP 1: MAKE THE SAUCE & RUB
You’ll need to small bowls/containers to make the sauce and rub for this recipe. Both are simple and come together in minutes! You can mix the sauce directly in the crockpot and spoon it over the roast. However I like to mix it separately and pour it over the rubbed roast so it covers it!
STEP 2: RUB THE ROAST
Rub olive oil all over the roast and place it in the slow cooker. Then use your hands to spread the rub all over the roast, pressing it down so it sticks.
STEP 3: POUR IN THE SAUCE AND LET THE POT ROAST COOK
Next simply pour in the balsamic sauce and let the slow cooker do all the work! I usually toss this Paleo Pot Roast into my crockpot right before I go to bed the night before I want to serve it. We eat dinner early (I’m talking 5 PM on the dot), and I want to ensure this slow cooker pot roast with balsamic vinegar has enough time to be cooked low and slow for as long as it takes! Added bonus…it frees me up to enjoy the holiday instead of spending the whole day cooking!
STEP 4: REMOVE THE SAUCE & SHRED THE MEAT
I like to separate the sauce from the meat to strain and thicken it for serving. However you can simply add thickener to the slow cooker towards the end of the cooking time if you prefer.
To separate the sauce from the meat, remove the pot roast from the slow cooker and place it in a 9×9″ serving dish. Then place a strainer in a bowl and pour the contents of the slow cooker into the strainer. The bowl will catch the sauce and remove any fat.
Then transfer the sauce to a saucepan, add the thickener of your choice, and cook until it’s thick.
Ingredients· 2 lbs boneless Chuck Roast· 1 TBS olive oil
Rub:· 1 tsp garlic powder· ½ tsp onion powder· 1 tsp sea salt· ½ tsp freshly ground black pepper
Sauce:· ½ cup high quality balsamic vinegar· 2 TBS honey· 1 TBS honey mustard· 1 cup beef broth
InstructionsGenerously grease the bowl of your slow cooker. Set aside
Make the rub:In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.
Make the sauce:In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.
Putting it together:Coat the roast in 1 TBS olive oil (I spread it around with my hands). Set in your slow cooker.Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.Pour sauce over roast and turn your slow cooker onto low.Cook on low for 8-12 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.Shred and continue cooking on low for another 1 hour.Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do NOT pour it down the drain)!Transfer sauce to a saucepan and whisk in 1 TBS tapioca flour or arrowroot powder.Cook on medium heat until sauce becomes thick.Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!
I always start cooking this roast at night before I go to sleep so that I can be sure it has adequate time to cook well. Nothing worse than rushing a roast!
Keep the sauce covered in a small saucepan to thicken and warm close to dinner! Then when you're ready to eat simply warm the meat, covered, in the oven at about 325 degrees until it's warmed through!