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 6 reviews
Crock Pot Balsamic Roast
Prep time
Cook time
Total time
Serves: 6
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
  • Salt
  • Smoked Paprika
  • Garlic Powder
  • Onion Powder
  • Black Pepper
  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

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit


  1. When I lived in Canada, tomato sauce was a pure tomato puree. When I came to Australia, tomato sauce is ketchup which, as you know, is very sweet. Which one did you mean? I haven’t made it yet so I can’t comment on it,but the recipe looks yummy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: