I’ll admit it: the first 13 years of my marriage, I didn’t really know how to make a roast in the slow cooker. They always turned out flavorless and dry, never the same each time. Nevertheless, I persisted and finally perfected this roast beef recipe that my family just absolutely loves! You can use any cut of beef, however, I have found that a chuck roast works best for maximum flavor and moistness. (Yes, I used the word *moist*, haha) I usually put it in around 11am and it’s falling apart by 5pm.
I have used canned carrots and potatoes in this, and it has turned out just the same, so if that’s all you have on hand, there’s no shame in your game! I think it would also pair really well with parsnips.
- 2 lb Chuck Roast
- 4 carrots, sliced into coins or sticks
- 4-5 red potatoes, quartered
- Olive Oil
- 1 large onion, diced
- 3 tbsp garlic, minced
- 1 cup beef broth
- 1/2 cup Balsamic Vinegar
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce (or Bragg’s aminos)
- 1 Tbsp Worcestershire
- In a large skillet, heat olive oil then sear each side of the roast. Remove and place inside your slow cooker.
- In the same skillet, sauté onions until barely transparent. Add garlic and sauté one minute, to release the flavor.
- Surround roast with carrots and potatoes. Sprinkle onion & garlic mixture on top of roast.
- In a bowl, combine beef brother, balsamic vinegar, brown sugar, soy sauce, and Worcestershire. Pour over everything in the slow cooker.
- Cover and cook on low for 5-6 hours. You know it’s done when it’s falling apart!
- Optional: You may wish to thicken the liquid once the roast is finished. To do so, combine 2 Tbsp cornstarch with 2 Tbsp water, stir into liquid, cover slow cooker and allow to thicken 10-15 minutes.