Do you guys ever feel like you need a plate of delicious mashed potatoes, roasted carrots and a perfectly proportioned pile of pot roast? (How’s that for an alliteration?) Certainly, I must not be the only one. If you find yourself needing a plate of some classic comfort food, this is it! The Balsamic vinegar just elevates this classic pot roast to the heights of the tower of Babel. Watch out world we are about to have our languages changed. (Yeah, I knew I went too far with that one.) Besides, being super delicious, it’s a pretty basic meal that you can plop in your slow cooker and let the magic happen while you go about other things.
How to Make this Pot Roast Live up to your “Comfort Food” Dreams
1. Brown the Meat Before it Goes in your Slow Cooker
I know it’s an extra step but it really is worth it. Not only, will the roast will look prettier, it will also taste so much better. Browning your meat will give it a richer flavor because the natural sugars caramelize and form a fantastic crust! Speaking of braising meat, I have to promote cast iron skillets here because they brown things so well! I love my two cast iron skillets. So much so, that when people ask me how many kids I have, I almost include my two cast iron skillets in that number!
2. Oil the bottom of the slow cooker slightly
The art of slow cookery (I’m trying to be fancy) isn’t complicated but it can leave a massive crusty mess in your slow cooker at times. Thus, I suggest brushing some oil on the bottom and sides of your crockpot. If you do this it should help with the cleanup afterward.
3. No Soggy Carrots for You
If you prefer your carrots to be a little more on the al dente’ side, then cook the meat for a 2-3 hours before adding the carrots. If adding the carrots later, ladle some of the sauce on top of the carrots to ensure top notch flavor. If you can’t do this, but desperately want to avoid soggy carrots, you can try putting them in whole or simple roast the carrots sedately. I love doing balsamic roasted carrots with other meals as well and it’s not super time consuming.
4. Don’t Trust your Slow Cooker
It’s a classic story we all know so well. Girl gets a crockpot, girl falls in love with that slow cooker and all the convenience it provides. You think you can rely on your slow cooker because you have been through so much together, so many meals. Yet, the next thing you know your once dependable slow cooker decides to just go crazy and cook your food in half the time. If possible, check on your roast. Sometimes, cooking times can vary. You want to make sure the meat is nice and tender and shreds easily.
The Best Side Dishes to go with your Classic Pot Roast
Not surprisingly, I could list a ton of different sides that could go with this particular meal but who has time for that. So, I will just stick to a few of my favorites. However, feel free to comment below with some of your ideas. We all need ways to keep food exciting. Especially, if you’re on a tighter budget, paying off student loans and avoiding restaurants like some one I know very well. Yes, I am talking about the girl typing this post. Food can make life so fun and joyful!
My Top Favorite Side Dishes
- Mashed Potatoes
- Roasted Potatoes
- Bacon Wrapped Asparagus
- Roasted Cauliflower
- Basic Salad with a balsamic dressing (cucumbers, tomatoes, carrots, etc…)
- Rolls (my one hour rolls are legit!)
- Beet Salad
Classic Balsamic Roast
Ingredients
- 2 lb boneless Beef Chuck Shoulder Roast
- 2 tablespoons olive Oil
- 2 1b carrots, peeled and cut lengthwise into quarters thick julienned style
- ¼ cup honey
- ¼ cup balsamic vinegar
- 1 tablespoon soy Sauce
- ¼ teaspoon red pepper flakes
- 3 cloves garlic minced
- zest of an orange optional
- ½ cup beef broth or other broth
- red pepper flakes optional
Instructions
- Season the Roast with Salt and pepper. Heat olive oil in a pan and sear the Roast on each side until browned.
- Oil the bottom of the slow cooker slightly and then place the roast inside. Mix the all the ingredients except for the carrots in a small to medium sized bowl.
- Drizzle the sauce over the meat and the carrots. Place the carrots around the roast in the slow cooker and cook on low 8-12 hours or until meat shreds easily and carrots are soft.
- If you prefer your carrots to be a little more on the al dente' side, then cook the meat for a 2-3 hours before adding the carrots. If adding the carrots later, ladle some of the sauce on top of the carrots. (my preferred method)
- Season with Salt, Pepper and more red pepper flakes. Enjoy!
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