Best Slow Cooker Pot Roast Ideas: Rosemary & Balsamic Glazed Perfection

Directions

• Pat the beef chuck roast completely dry with paper towels. Season generously with salt and black pepper on all sides.
• Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the seasoned roast for 3-4 minutes per side until a deep, golden-brown crust forms. Remove the roast and set aside.
• Add the chopped onion, carrots, and celery to the same skillet. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom. Stir in the minced garlic and cook for another minute until fragrant.
• Deglaze the skillet with balsamic vinegar, scraping the bottom to release all the flavorful fond. Cook for 2-3 minutes until slightly reduced.
• Transfer the sautéed vegetables and balsamic reduction to the bottom of your slow cooker. Place the seared pot roast on top of the vegetables.
• In a bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour this liquid over the roast and vegetables in the slow cooker. Add the fresh rosemary sprigs and bay leaf.
• If using, nestle the quartered red potatoes around the roast. Cover the slow cooker with its lid.
• Cook on low for 8-9 hours or on high for 4-5 hours, until the pot roast is incredibly tender and easily shreds with a fork. The aroma will be captivating.
• Carefully remove the roast, vegetables, and potatoes from the slow cooker. Tent with foil to keep warm. Remove the rosemary sprigs and bay leaf from the cooking liquid.
• If desired, skim any excess fat from the cooking liquid. You can thicken the sauce by simmering it in a saucepan with a cornstarch slurry, or serve as is for a lighter gravy. Shred the beef with two forks and serve immediately with the vegetables, potatoes, and luscious sauce. Garnish with fresh chopped parsley.