Balsamic Pot Roast in the Crock Pot
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 lbs lean, boneless beef roast (round, sirloin, etc.)
  • Garlic powder, to taste
  • ½ tsp salt & pepper, to taste
  • 2 Tbsp olive oil
  • 1 onion, sliced
  • 1 lb baby carrots
  • 2 medium potatoes, cut into 1-inch pieces
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 fresh sage leaves or a sprinkle of dry rubbed sage
  • 2 cloves garlic, chopped
  • 1 cup dry red wine
  • ⅓ cup balsamic vinegar
  • 1 (15 oz) can low-sodium beef broth
  1. Sprinkle beef with garlic powder, salt, and pepper. In a large skillet over high heat, heat the olive oil until rippling and hot. Add the beef and sear on both sides until well-browned, about 2 minutes per side. Transfer roast to the crock pot.
  2. On top of the beef, add the sliced onion, carrots, and potatoes. Add remaining ingredients and turn the crock pot to low. Cook roast for 8-10 hours.
  3. Remove roast and "shred" the meat using 2 forks into large pieces; return to crock pot to keep hot and moist. Serve with vegetables.
Recipe slightly adapted from Little B Cooks
Nutrition Information
Serving size: 6 oz meat with vegetables Calories: 370 Fat: 10.9 Carbohydrates: 17.3 Sugar: 6.0 Sodium: 509 Fiber: 2.5 Protein: 41.4 Cholesterol: 105
Recipe by Prevention RD at