Never miss another recipe! Sign up for Julie’s Eats & Treats Newsletter today! Sign Up Here!

Crock Pot Balsamic Roast

posted by Julie Evink on June 28, 2013

Crock Pot Balsamic Roast ~ Savory Roast, Carrots & Potatoes! via www.julieseatsandtreats.com

Click to Continue


Make sure you don’t miss any of the fun stuff Julie’s Eats & Treats is up to!

Follow Along On Google + RSS On Pinterest On BlogLovin On Instagram On Twitter On Facebook
filed under Crock-Pot, Main Dish
tagged with ,

    Comments

  • Danielle Green


    I love balsamic!! I go crazy for a good balsamic reduction as well. My husband isn’t a fan either, but I bet even he would like this. It would be a good recipe to use up some of the beef in my freeze that he keeps bringing home. I think I will have to make this next week before I go on vacation so he has some real food in the house, besides frozen pizzas!

    • Julie Evink


      Woohooo something not to plain for Danielle to try :)

  • Lisa @ Wine & Glue


    Looks delicious Julie! I think crock potting in the summer is genius!! Way better than the whole oven on!!
    Lisa @ Wine & Glue recently posted..It’s Friday!! Cheers!! {Two Weeks in a Row! Woot! Woot!}My Profile

  • Stephanie @ Macaroni and Cheesecake


    This looks wonderful! And you are so right about using the slow cooker in the summer, because who wants to cook over a hot stove in the summer! Just throw something in the slow cooker, I definitely need to dust mine off!
    Stephanie @ Macaroni and Cheesecake recently posted..Grilled Flatbread PizzaMy Profile

  • Tanya


    Well balsamic vinegar is my favorite! Sounds like the perfect flavoring for a roast!

    • Julie Evink


      Mmmmm I think our taste buds are twins!!!

  • Stephanie Majors


    This looks great! I want to try this sometime, I will print it off and save it in my recipe book. :)

  • Tatum


    Can I cook it on high for a shorter period of time?

    • Julie Evink


      I think you can but I’ve never tried it! It might not be as tender….

  • patti reed


    What cut of roast would you recommend Julie?

    • Julie Evink


      Anything really works. I usually just grab one out of my freezer!

  • Stephanie


    Had this tonight and it was absolutely WONDERFUL! Will totally be making this again.

    • Julie Evink


      So happy to hear that Stephanie!

  • Trish Butler


    You picture is amazing. I toolike Balsamic Vinegar.
    I am deffinatly going to make this.

    • Julie Evink


      Thanks Trish that’s like the biggest compliment ever well now if you tell me it tastes amazing then we’ll be set :)

  • Meredith @ unOriginalMom


    This looks SO good! Visiting from Pinterest. I shared this with my readers today! http://www.unoriginalmom.com/original-fridays-20-slow-cooker-meals/
    Meredith @ unOriginalMom recently posted..Twig WreathMy Profile

    • Julie Evink


      Welcome and thanks for sharing!!!

  • Jana


    I am making this right now. I am a little worried that there is too little liquid. I double checked the recipe and added the correct amounts. It doesn’t cover my 3lb. roast or the vegetables on top. Should I add more beef broth? Thanks!

    • Julie Evink


      That’s all the liquid I used. You can add more if you’d like or try basting it if you around every once in awhile!

  • Cathy


    Hi Julie, I found your site through Pinterest and you have some great recipe ideas! Can’t wait to try this one. (The crock-pot macaroni and cheese one sounds yummy too) : )

    • Julie Evink


      Glad you found me Cathy! Hope you enjoy them :)

  • nicole


    This looks great! gonna try it tomorrow night..just wondering, could I throw brussel sprouts, and or green beans in there? Would they cook well at that temp/time frame?

    • Julie Evink


      I’m not sure but I would think if you threw them in half way through that would be good! Let me know how it goes!

  • Ally


    Hello! I am trying this tonight! @Tatum, I got started late and have to cook it on high (maybe abt 4 hours). Will let everyone know how it turns out at this time/temp

  • Nikki


    Has anyone tried a vegetarian version of this? I love the recipe but don’t know what kind of fake meat I should use. Help!

  • Linda


    Though the meat & veggies are very very tasty, I found the sauce to be way too sweet. If I make it again, I will add much less brown sugar.

  • Val


    Made this tonight. I followed the directions almost exactly, the only difference was I added sliced onion. The meat was tender, the potatoes and carrots were cooked perfectly. My husband LOVED it but personally I found it a little sweet for my taste. Still a very tasty and easy recipe.

  • Rachel


    I’ve been excited to try this for a while now and I think today is the day! This may be a super silly question but I only have a 2.6lb roast, should I half the time and the measurements of everything else?

    • Julie Evink


      I think it’s fine with the normal ingredients just watch the cooking time. It might not take quite as long to cook through!

  • Jeanne


    First of all, let me state that I am not a pot roast type of person. But the flavor on this was so amazing, and I will definitely make it again.

    • Julie Evink


      Love hearing this!! Enjoy!

  • fiona


    Love this recipie, it’s in my slow cooker now AGAIN ! ready for tea tonight :)

  • Jess


    I made this this week and it was awesome! My husband is kind of picky and he asked what I did differently because it tasted so good. It got a little sweet so next time I think I’ll halve to brown sugar. Definitely will make again!

    • Julie Evink


      So glad you enjoyed it Jess!

  • NANCY


    I really love this flavor. Was looking for something different for a venison roast—This is delicious—Thank You for sharing
    OH and SOOOOOOOO easy

    • Julie Evink


      Glad you enjoyed it Nancy!

  • Stephanie


    I’m making this right now! The only thing is as it has cooked there seems to be more and more liquid in the pot. It’s not really looking at all “charred” like your picture. Should I drain some of the liquid or just let it keep cooking? (about 6 and a half hours in)

Leave a Comment

Your email is never shared.
Required fields are marked *




Current ye@r *

CommentLuv badge