Crock Pot Balsamic Roast

Just another super simple and super delicious crock pot meal that pairs well with any veggies you want, personally I would serve it over a bed of mashed cauliflower. If balsamic is not your favorite flavor, don’t be worried, it is not overpowering in this dish and you could always just tone it down to your liking. This is another way to use a cheaper cut of meat and get it nice and tender. I hope you enjoy :)

5.0 from 4 reviews
Crock Pot Balsamic Roast
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Balsamic Roast
  • 2 lb top round roast
  • 1 large sweet onion, sliced
  • 8 ounces tomato sauce
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 2 tbsp white wine
  • 2 tbsp coconut oil
Rub
  • Salt
  • Smoked Paprika
  • Garlic Powder
  • Onion Powder
  • Black Pepper
Instructions
  1. Season your roast on both sides generously with the spices listed above to your liking
  2. Heat your coconut oil in a large pan over medium-high heat, once warm sear each side of your roast for 3-4 minutes
  3. Place your sliced onions in the bottom of your crock pot and put your seared meat on top of the onions
  4. Combine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock pot
  5. Add your water and white wine to your pan and de-glaze it
  6. Pour this mixture in your crock pot as well
  7. Place the lid on, set to low and cook for 6-8 hours
  8. Enjoy

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57 Comments

  1. This is in the crock pot right now. I’m salivating.

    Thanks for your site – I’ve lost almost 20 lbs. since September using many of your recipes and trying out the whole “primal” lifestyle. You’re appreciated.

  2. This is my go-to recipe – we LOVE it! I don’t even brown the meat beforehand – I just throw it in the crockpot and it still comes out wonderful. Thank you for all of your amazing work, George. You are a gift.

  3. Making this now, but there’s not a lot of liquid in the crockpot. Does it need to be covering the whole roast? Mine is just kinda sitting in about 2 inches if liquid.

  4. Fantastic! Made this for the first time and my whole family loved it. When the roast was done, I removed the meat and wrapped it up to keep warm. Then I put all the lovely sauce in a pan and simmered for about 20 minutes to reduce it into a yummy gravy that we drizzled over the roast and a side of mashed sweet potatoes and roasted broccoli. This is a keeper!

  5. This sounds delicious!! Do you have any suggestions in place of the tomato? Although I love them I am on the auto immune restrictions as well. Thanks! Love your site!

  6. Caveman, just made this with a full Mirepoix, and it was AMAZING! A great meal I cooked for friends, and restored their faith in the power of the Crock-Pot! Thank you man!

  7. Thank you for this awesome recipe, it has become a staple at our house! My whole family loves this recipe even the picky two year old.

    1. I ended up just sprinkle the spices all over the roast. The sauce tasted really good. Will have to double the amount of onion next time.

  8. This sounds so yummy and I think I will make it next week. But quick question… what varietal of white wine do you use?

  9. This is sooooooooooo good! I added more onion. It was unbelievable how sweet it was. I did not tell my kids that the secret ingredient is balsamic vinegar. I can’t wait to make this again! Thanks so much for sharing this recipe!!

  10. Holy Hannah – I made this on Sunday and I am in love. So favorable and tender. Thanks so much and I'm going to be using many more recipes!

  11. I threw this together last night and woke up to an amazing breakfast (well, lunch really by the time I got up). I altered the recipe a little bit by adding diced up red and green peppers, I figured the flavors would pair well and I would add some additional vegetable content to the dish. I've gotta say thanks for all you do running this site, because man if I didn't have these crock pot recipes I don't know what I'd do… Last night's recipe has given me breakfast this morning, an additional breakfast/lunch size portion a dinner size portion, and I froze a pretty decent amount to defrost & devour next week (not to mention all of it I snacked on while portioning it out). You sir, are a life changer and a time saver.

    Thanks again,
    T from Brooklyn

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