Slow Cooker Maple Balsamic Beef Pot Roast | Tender & Flavorful Comfort Food Recipe

Enjoy the ultimate Slow Cooker Maple Balsamic Beef Pot Roast made with tender chuck roast, maple syrup, balsamic vinegar, carrots, and onions. This easy crockpot beef recipe is perfect for family dinners, holiday meals, and cozy weekends.

411 Slow Cooker Maple Balsamic Beef Pot Roast

This tender, slow-cooked beef pot roast is coated in a rich maple balsamic sauce with sweet carrots and onions. It's the ultimate comfort meal for family dinners or cozy weekends!

 Prep Time: 20 minutes

 Cook Time: 8–10 hours (Low) or 5–6 hours (High)

 Servings: 8

 Ingredients

 1 boneless beef chuck roast (about 4 lbs / 1.8 kg) or bone-in roast (about 4½ lbs / 2 kg)

 2 tbsp olive oil

 12 medium carrots, peeled

 3 large onions, cut into thick rings

 1 cup low-sodium beef broth

 ½ cup pure maple syrup

 ⅓ cup balsamic vinegar

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 2 tbsp Dijon mustard

 2 tbsp low-sodium soy sauce

 ¼ tsp red pepper flakes

 Salt and freshly ground black pepper, to taste

 Instructions

 Trim any excess fat from the roast and season generously with salt and black pepper.

 Heat the olive oil in a large skillet over medium-high heat. Sear the roast for about 2 minutes per side until nicely browned.

 In a bowl, whisk together the beef broth, maple syrup, balsamic vinegar, Dijon mustard, soy sauce, and red pepper flakes.

 Place the carrots in the bottom of a 6–8 quart slow cooker. Set the seared roast on top.

 Arrange the onion rings around and over the roast.

 Pour the maple balsamic mixture over the meat and vegetables.

 Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fork-tender.

 Transfer the roast to a serving platter and let it rest for a few minutes. Spoon the carrots, onions, and cooking juices over the top before serving.

 Tip: Serve with mashed potatoes, buttered egg noodles, or crusty bread to soak up the delicious maple balsamic sauce. 

Slow Cooker Maple Balsamic Beef Pot Roast

This Slow Cooker Maple Balsamic Beef Pot Roast is the perfect comfort food for any season. Slow-cooked until fork-tender, the beef is infused with a rich blend of maple syrup, balsamic vinegar, Dijon mustard, and beef broth, creating an irresistible sweet and savory sauce.

Carrots and onions cook alongside the roast, absorbing all the delicious flavors while becoming perfectly tender. Whether you're preparing a cozy Sunday dinner, a holiday feast, or an easy weeknight meal, this crockpot beef roast is guaranteed to impress.

Serve it with creamy mashed potatoes, buttered noodles, roasted vegetables, or crusty bread to enjoy every drop of the flavorful maple balsamic gravy.

Ingredients

For the Pot Roast

• 4 lb boneless beef chuck roast
• 2 tbsp olive oil
• Salt and black pepper

Vegetables

• 12 medium carrots
• 3 large onions, sliced into thick rings

Maple Balsamic Sauce

• 1 cup low-sodium beef broth
• ½ cup pure maple syrup
• ⅓ cup balsamic vinegar
• 2 tbsp Dijon mustard
• 2 tbsp low-sodium soy sauce
• ¼ tsp red pepper flakes

Instructions

1. Season the beef roast generously with salt and pepper.
2. Sear the roast in olive oil until browned on all sides.
3. Whisk together the beef broth, maple syrup, balsamic vinegar, Dijon mustard, soy sauce, and red pepper flakes.
4. Arrange the carrots in the slow cooker and place the roast on top.
5. Add the onion rings around the beef.
6. Pour the maple balsamic sauce over everything.
7. Cook on LOW for 8–10 hours or HIGH for 5–6 hours until the beef is tender.
8. Let the roast rest for several minutes before serving with the vegetables and cooking juice

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 8–10 hours (Low) or 5–6 hours (High)
• Total Time: About 8 hours 20 minutes
• Servings: 8
• Calories: Approximately 520 kcal per serving