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Slow Cooker Pot Roast with Balsamic Caramelized Onions

Balsamic Vinegar and Onions make this post roast, sweet, tangy, savory and a must not miss slow cooker dish inspired by and moderately adapted from Kaylyn's Kitchen
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Author Rachel - A Southern Fairytale


  • 3.5 lb boneless roast
  • 3 Tbsp favorite spice rub
  • 2 Tbsp butter real butter, please
  • 1 C beef stock reduced to 1/2 C
  • 1/2 C 4 oz balsalmic vinegar
  • 1/4 C water or good red wine to deglaze your skillet
  • 4 Large white onions peeled and thickly sliced about 1/2 inch rings
  • 2 C baby carrots
  • 1/2 C 4 oz tomato paste
  • *3 sprigs fresh rosemary for garnish


  1. Preheat a cast iron skillet over medium high heat and just prior to adding your seasoned roast, add in the butter
  2. Season the roast all over with your seasoning
  3. Brown the roast on all sides in your cast iron skillet (cast iron skillets really are the only thing for true, delicious browning - says this southern girl)
  4. While the roast is browning, bring the beef stock to a boil, once the beef stock has boiled - lower the heat a tad and allow it to reduce to 1/2 C.
  5. Remove from the heat and allow to cool while you slice the onions and deal with the browning roast.
  6. Place the sliced onions and carrots on the bottom of the slow cooker
  7. Top with the seasoned, browned roast
  8. Use 1/4 C Water or Red Wine to deglaze your skillet - because as we all know, that's where some serious flavor and yumminess resides...
  9. Mix the 1/2 C balsamic vinegar and 1/2 C tomato paste with the cooled beef stock and deglazed pan drippings until well blended, pour over the roast
  10. Cover and cook over low for 6 to 8 hours (or 8 to 10 hours) depending upon your slow cooker's settings.

Rachel's Notes

Serve with fresh rosemary and a green salad for a healthy, filling and memorable meal.