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

Gina Izzy Shores
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season roast with salt, pepper, and garlic powder.

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  • Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.

  • Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

232 calories; 16 g total fat; 65 mg cholesterol; 81 mg sodium. 4.2 g carbohydrates; 16.8 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2014
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. Read More
(15)

Most helpful critical review

Rating: 2 stars
02/28/2014
Did not care for it. The Balsamic was too overpowering. Read More
(9)
26 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/22/2014
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. Read More
(15)
Rating: 5 stars
01/22/2014
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. Read More
(15)
Rating: 4 stars
01/20/2014
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! Read More
(11)
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Rating: 2 stars
02/27/2014
Did not care for it. The Balsamic was too overpowering. Read More
(9)
Rating: 4 stars
01/20/2014
Made for Recipe Group. I used an English cut roast for this. Shredded it at the end of cooking time and put back in the juices(it was so tender it was falling apart). I made sandwiches with provolone and a nice sub bun. Good flavor but lacking some extra zip in there for me. I added a little worcestershire some more garlic powder and a little shake of hot sauce. Really easy recipe though and the more onions the better! Thanks for the recipe. Read More
(7)
Rating: 5 stars
01/13/2014
Absolutely delish! I wasn't too sure about this recipe at first with only balsamic & onion, but boy am I glad I gave it a try!! It's simple and so delicious! I also added a couple of sprigs of fresh Rosemary to the pot and then baby carrots at the last 30 minutes and they came out perfect! Serve with homemade mashed potatoes and you have an awesome dinner! Perfect for company too:) Read More
(4)
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Rating: 3 stars
01/22/2014
I made this for Recipe Group. I have to say it was OK but not good. I will probably not make again and just stick with my other recipes for beef roasts. I thought the vinegar was way overboard and the rest was quite bland. When it was finished I removed from the slow cooker and thickened the juice into a "gravy" then shredded the meat and returned to the slow cooker. I made mashed potatoes and we ate it as an open-faced sandwich with corn on the side. Hubby agreed he'd rather not have this again. Read More
(3)
Rating: 5 stars
09/10/2015
We loved this roast but we LOVE balsamic vinegar. I made it as is but next time will add more onion and probably close to a cup of vinegar for a bit more juice. Served over mashed potatoes. I would be great as a sandwich as well. Great recipe without a lot of fat/sugar. Read More
(2)
Rating: 5 stars
01/05/2014
It's amazing! Especially the onions! Read More
(2)
Rating: 4 stars
01/26/2014
I made this in part with the recipe group!!! We liked this!!! Would make again. We also very much enjoyed the left over the next day as Sammie's. Onions were really tasting! Read More
(1)