Crockpot Balsamic Roast
A chuck roast cooks 8 hours on LOW in balsamic vinegar, brown sugar, garlic and rosemary, and the juices are reduced to a dark glaze.
6
servings15
minutes8
hoursA chuck roast cooks 8 hours on LOW in balsamic vinegar, brown sugar, garlic and rosemary, and the juices are reduced to a dark glaze.
Ingredients
3 lb boneless chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1/2 cup balsamic vinegar
1/2 cup low-sodium beef broth
2 tbsp brown sugar
1 tbsp Worcestershire sauce
6 garlic cloves, smashed
1 large red onion, sliced
2 sprigs fresh rosemary
1 tbsp cornstarch mixed with 2 tbsp cold water
Directions
- Season the roast with the salt and pepper on all sides.
- Heat the oil in a skillet and brown the roast for 3 minutes per side. Move it to the slow cooker.
- Whisk the balsamic, broth, brown sugar and Worcestershire together.
- Scatter the garlic and onion around the roast and add the rosemary.
- Pour the balsamic mixture over the top.
- Cover and cook on LOW for 8 hours, until the thickest part reads 195 to 205°F.
- Move the roast to a platter and tent it with foil.
- Strain the juices into a saucepan, skim the fat and simmer for 10 minutes.
- Stir in the cornstarch mixture for 1 minute until glossy.
- Slice or shred the roast and spoon the glaze over it.
Notes
- Use a decent balsamic; a harsh one makes a harsh glaze. Leftovers keep 4 days in the refrigerator.
Why balsamic glaze works on roast
Balsamic adds sweetness and tang, and reducing it makes a dark, syrupy glaze. Rosemary and garlic round out the flavor.
The cornstarch gives it a glossy finish.
Swaps and serving
Red wine vinegar with a little extra sugar can stand in, but the flavor is thinner. Do not use cheap, harsh balsamic. Serve with mashed potatoes or roasted vegetables.
Creamy polenta is another good bed.
Storage and the reduction mistake
Keep the roast in the glaze for 4 days and reheat covered over low heat.
The mistake is skipping the reduction. The raw cooking liquid is thin and tastes flat next to the glaze.
Building the glaze
The strained juices make the glaze, so do not skip the straining step. Simmer until the liquid looks glossy and coats a spoon, then stir in the slurry. A glaze that is too sweet can be balanced with a splash of Worcestershire or a pinch of salt.
Serve the glaze warm. If it cools and thickens too much, loosen it with a spoon of hot water and stir it back to a pourable sauce.
Crockpot Balsamic Roast at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless chuck roast, kosher salt, black pepper, olive oil
Tips for Crockpot Balsamic Roast
Use a decent balsamic; a harsh one makes a harsh glaze. Leftovers keep 4 days in the refrigerator.
Crockpot Balsamic Roast FAQ
How long does Crockpot Balsamic Roast take?
Crockpot Balsamic Roast takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Balsamic Roast serve?
This recipe makes 6 servings.
What do I need to make Crockpot Balsamic Roast?
12 ingredients, led by boneless chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
