Stupid-Easy Recipe for Slow Cooker Balsamic-Red Wine Pot Roast (#1 Top-Rated)

You’ll want to add this special-occasion roast to your repertoire. It’s made in the slow cooker and frees up oven space for the rest of your dinner prep. Don’t be tempted to skip browning the roast before adding it to the slow cooker; it adds deep flavor to the dish. Serve over creamy polenta or mashed potatoes to round out the meal.

Satisfy your sweet tooth with this easy-to-make recipe for Slow Cooker Balsamic-Red Wine Pot Roast.

1. Info for Slow Cooker Balsamic-Red Wine Pot Roast

• Cook Time: 6 hr 30 min
• Total Time: 6 hr 30 min
• Servings: 6
• Calories: 507.05 kcal

2. Ingredients for Slow Cooker Balsamic-Red Wine Pot Roast

• 4 large carrots
• 3 shallots (large)
• 1 Tbsp. extra-virgin olive oil
• 1 boneless chuck roast (1 roast is 3-4 lb.)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 3/4 cup dry red wine
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. light brown sugar (packed)
• 1 Tbsp. beef base (jarred, such as Better than Bouillon)
• 1 Tbsp. tomato paste
• 4 sprigs fresh thyme (3 inches each)
• 1 sprig fresh rosemary (3 inches)
• 1 1/2 Tbsp. all-purpose flour
• 3 Tbsp. cold water
• Fresh thyme sprigs
• Fresh rosemary sprigs

3. Directions:

1. Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.
2. Peel shallots and cut in half through the root.
3. Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.
4. Transfer roast to a 6-qt. slow cooker. Top with carrots and shallots.
5. Pour red wine into hot frying pan used to brown roast. Scrape any browned bits from the bottom of the skillet using a wooden spoon. Stir in vinegar, brown sugar, beef base, and tomato paste. Pour mixture over roast in slow cooker.
6. Top roast and vegetables with fresh thyme and rosemary.
7. Cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.
8. Transfer roast from slow cooker to a cutting board and vegetables to a serving platter.
9. Whisk together flour and cold water in a small saucepan. Measure 1 cup cooking liquid and strain into pan, whisking. Bring to a boil, whisking often. Reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.
10. Slice meat and arrange on platter with vegetables. Spoon gravy on top. Scatter fresh herbs over roast and vegetables, and serve.