Pot Roast with Balsamic Onions

Pot Roast with Balsamic Onions

Gina Izzy Shores 3

"Delicious pot roast and onions in a savory sauce in the slow cooker."

Ingredients 6 h 25 m {{adjustedServings}} servings 232 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Season roast with salt, pepper, and garlic powder.
  2. Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
  3. Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
  4. Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.
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Reviews 15

  1. 16 Ratings


Did not care for it. The Balsamic was too overpowering.

gammaray (=

I made this for Recipe Group. "Quick" and easy. I have to admit, I did not measure the seasonings. I browned the beef late and night and let it cook overnight, while I slept. In the morning, I shredded the beef, and placed it back in the crockpot, set to warm. My daughter and I ran an errand, and came back to have the roast for lunch with Mom. We love onion cooked with roast beef, so I added an extra onion. Wish I'd thought to add mushrooms! I liked this, but will probably stick with my usual method of cooking pot roast. Mom and daughter liked this VERY much, and split the leftovers, leaving me with none! I served it with a cucumber and onion salad, mashed sweet potatoes, and roasted brussels sprouts and cauliflower. A very enjoyable Sunday lunch!


Original review: I followed the recipe exactly, including the cut of meat. It resulted in a moist and tender roast that was very good, but not 5 star good. I was worried that the balsamic would over power the entire dish, but with the long cooking time, it did not. You could tell it was there and some of the flavor of that came through, but not too much. If I was to make again, I would add in some carrots and celery and would cut the vinegar by half. Update: I raised this recipe to 5 stars based on the left-overs. The left-overs are absolutely fantastic and I will probably make this again as written just for them.