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Crock Pot Balsamic Roast

Jul 5, 2011   George Bryant  87 Comments   This post contains affiliate links

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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 :)

6 votes

Print

Crock Pot Balsamic Roast

Prep 10 mins

Cook 8 hours

Total 8 hours, 10 mins

Author George Bryant

Yield 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

****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****

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Category: Beef

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About George Bryant

George Bryant is a professional Husband, Bonus Dad, new Dad to Branson - a family man ahead of everything else. He is also the New York Times Best-Selling author of The Paleo Kitchen and creator of the wildly popular Paleo food blog “Civilized Caveman”.

After spending the first 20-something years of his life in a constant battle with his weight, and then nearly losing both his legs while on deployment as a US Marine, George has learned the tools to win at life through his own experiences and battles with Anxiety and PTSD.

George desires to show people that food is merely the surface of how their life can improve, and the real journey begins once you dig deep and discover the power that has always been inside each of us.

The Civilized Caveman Lifestyle Community is where George joins men and women to overcome any obstacle and crush every goal they set, seeing their dreams come true just like he did with his family.

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Reader Interactions

Comments

  1. Jennifer Scola says

    January 12, 2017 at 4:48 am

    This is one of my family’s favorite meals. So easy

    Reply
  2. Peggy Druitt says

    May 12, 2016 at 11:35 pm

    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.
    Thanks.

    Reply
    • George Bryant says

      May 17, 2016 at 1:28 pm

      I am referencing a tomato puree, not the ketchup

      Reply
  3. lotus says

    January 21, 2016 at 8:21 pm

    Is this a recipe that you think can be frozen?

    Reply
    • George Bryant says

      January 22, 2016 at 12:21 pm

      Yes

      Reply
  4. SN says

    November 26, 2015 at 5:40 pm

    This was fantastic, I subbed chicken stock for wine and used organic, sweeted with agave ketchup instead of tomato sauce. Phenomenal!

    Reply
    • George Bryant says

      November 30, 2015 at 2:05 pm

      So glad you loved it and made it work for you. Thank you for commenting

      Reply
  5. Sandra says

    September 25, 2015 at 7:58 am

    Made this yesterday. Usually the first time I make a new recipe, I follow it exactly, and then make notes as to what I’d change the next time. I would change NOTHING on this. We took two bites and said, “Oh we’re making this again.” I *may* experiment with black mission fig balsamic sometime, though. Thank you!

    Reply
    • George Bryant says

      September 30, 2015 at 3:49 pm

      That fig balsamic sounds phenomenal. Thank you for the awesome comment

      Reply
  6. Norma says

    March 27, 2015 at 5:08 pm

    Do you think I’ll get the same results if I cook the roast in the oven instead of a crock pot? My roast is too large for a crock pot.

    Reply
    • George Bryant says

      March 27, 2015 at 8:17 pm

      That is a large roast and you could, just completely different method of cooking

      Reply
      • dee staser says

        July 18, 2015 at 12:44 pm

        Norma, did you know that your oven is a slow cooker. just put on 200 degrees. it’s the same as on low in the crockpot. High is 300 degrees.

        Reply
  7. Ashton says

    March 23, 2015 at 6:19 am

    Could I add turnips and parsnips with the onion in the bottom?

    Reply
    • George Bryant says

      March 23, 2015 at 5:36 pm

      You sure can, that will taste delicious

      Reply
  8. mindy says

    March 18, 2015 at 5:51 pm

    wondering your measurements for the rub… I’m bad at needing all measurement lol. thanks

    Reply
    • George Bryant says

      March 18, 2015 at 5:58 pm

      Just sprinkle some of each and about half as much black pepper

      Reply
  9. April says

    March 7, 2015 at 4:08 pm

    If I use a 4lb roast, should I double the cooking time in the crock pot?! Thanks! Looking forward to making this!

    Reply
    • George Bryant says

      March 8, 2015 at 3:55 pm

      Nope, same cooking time is perfect

      Reply
      • Inez says

        May 8, 2015 at 10:38 pm

        if using a 4lb do I just double the recipe ingredient wise?

        Reply
        • George Bryant says

          May 10, 2015 at 5:06 pm

          Yes

          Reply
  10. George Bryant says

    January 6, 2015 at 10:32 am

    OH that is perfect, I haven’t tried it with broth but will now :)

    Reply
  11. jenn says

    November 1, 2014 at 4:55 pm

    George! Had to tell you: I made this recently and it was a HUGE hit with my little one! When I would ask her what she wanted for dinner, she would say ‘BEEEEEEEEF’! Then she said, ‘can you make this again’? Happiness! Thank you!

    Reply
  12. George Bryant says

    April 15, 2014 at 8:13 pm

    Rump would work fine :)

    Reply
  13. Beth says

    February 20, 2014 at 12:31 pm

    I’m thinking of making this for dinner tomorrow, just wondering what sides you think go best with it

    Reply
    • George Bryant says

      February 20, 2014 at 5:12 pm

      I’d make some cauliflower mash :)

      Reply
  14. krr says

    October 20, 2013 at 4:36 pm

    My husband and I loved this. Super yummy!

    Reply
  15. Miranda says

    August 4, 2013 at 8:23 am

    I have this in the crock pot and it smells so dang good. Can’t wait for dinner!

    Reply
    • George Bryant says

      August 4, 2013 at 8:26 am

      Hope you love it :)

      Reply
  16. Brooke says

    July 18, 2013 at 11:49 am

    Thank you for this website!! I made this the other night… it was so flavorful and tender! The only thing I would do different next time would be to not use the white wine. It didn’t bother me but it infused the veggies with such a strong flavor my little one (7 months old) didn’t like the sweet potatoes I put in the crock pot. (I usually mash up what we are having for her and she loves sweet potatoes normally) We will definitely use this again!

    Reply
    • George Bryant says

      July 18, 2013 at 4:38 pm

      So glad you enjoyed, change away

      Reply
  17. KitC. says

    April 12, 2013 at 5:21 pm

    This is SO GOOD! I made it using 2lbs of bison chuck roast, and it was so tender and so delicious. I’m becoming a total fan of crockpot cooking, especially now that I know I can make stuff other than all that grain-intensive stuff I used to make (no more; Paleo saved my physically!).

    Thanks so much for sharing your creativity; I am so glad I did a Google search to find what to do with the bison I’d brought home and found your site! Lucky me (and my grateful husband)!

    Reply
    • George Bryant says

      April 12, 2013 at 10:08 pm

      Woohoo, I am making a bison chuck roast this weekend too

      Reply
  18. Denise says

    April 6, 2013 at 7:53 pm

    I’m making this tomorrow and I’m so excited to make it. We’re just starting to try to eat Paleo and this is going to be the first meal. It sounds so delicious. I was going to add carrots to it just to get our vegetables in there for dinner as well.

    Reply
    • George Bryant says

      April 6, 2013 at 8:23 pm

      Oh yes Denise, add away. Hope you love it

      Reply
  19. Connie says

    February 3, 2013 at 8:41 am

    Made this last night since we had friends coming over (non-Paleo friends). It turned out awesome! I have to say that I was skeptical with the combination of the tomato sauce/balsamic vinegar, but it was really good! They even asked for the recipe! Thanks for sharing it!

    Reply
    • George Bryant says

      February 3, 2013 at 8:44 am

      You are so welcome Connie :)

      Reply
  20. Michelle says

    January 22, 2013 at 11:40 am

    Looks awesome! We’re not wine drinkers…could you make a suggestion on what to buy or what could be used instead? Thx!

    Reply
    • George Bryant says

      January 22, 2013 at 1:03 pm

      You can use any liquid, any stock you want :)

      Reply
  21. CF says

    January 2, 2013 at 9:24 pm

    I made the for supper tonight, and did not make enough. It smelled so delicious as it cooked all day. While I make the de-glaze, my children stated it smelled weird, but went for seconds when it came time to eat. I will definetly keep this in my growing collection of paleo foods. thanks so much for sharing. paleo is a journey of which i am happily (and sometimes painfully) partaking, but I feel so much better when I take the time to eat and cook the way we were suppose to eat. Thanks again for taking the time to share your creations.

    C from Colorado Springs

    Reply
    • George Bryant says

      January 3, 2013 at 5:55 am

      C it is so awesome to hear from you. I am so glad your children and yourself both enjoyed and I hope you travel down the Paleo road more often :)

      Reply
  22. Tara says

    December 31, 2012 at 7:01 am

    Made this for the 2nd time this weekend. SO good! I started my crock pot before I went to bed and enjoyed the paleo deliciousness for breakfast Saturday morning. Great way to start the day. Thanks for all you do!!

    Reply
  23. Rachel says

    December 23, 2012 at 9:33 pm

    This is awesome! My 4 year old had two servings and then asked for more! Thanks George for another winner :-)

    Reply
    • George Bryant says

      December 23, 2012 at 10:05 pm

      You are so welcome :)

      Reply
  24. Josh says

    December 2, 2012 at 3:34 pm

    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.

    Reply
    • George Bryant says

      December 2, 2012 at 3:38 pm

      Thank you Josh, I hope you enjoy

      Reply
  25. Robin says

    November 8, 2012 at 4:53 am

    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.

    Reply
    • George Bryant says

      November 8, 2012 at 5:09 am

      Thank you so much Robin, I am so happy you enjoy. Hope you like many more

      Reply
  26. Julia says

    November 2, 2012 at 6:47 am

    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.

    Reply
    • George Bryant says

      November 2, 2012 at 7:09 am

      No it doesn’t. You are not trying to braise it.

      Reply
  27. Alice says

    October 15, 2012 at 2:24 pm

    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!

    Reply
    • George Bryant says

      October 15, 2012 at 4:01 pm

      Woohoo so glad you all enjoyed Alice :)

      Reply
  28. Alisia says

    October 14, 2012 at 10:57 am

    Just made this for the “I don’t like/eat meat” people in the house! It’s all gone. That is all. :-)

    Reply
    • George Bryant says

      October 14, 2012 at 11:20 am

      Woohoo, so glad they enjoyed

      Reply
  29. Jennifer says

    October 9, 2012 at 4:03 am

    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!

    Reply
    • CivilizedCaveman says

      October 9, 2012 at 6:21 am

      You can just omit the tomatoes and use beef stock instead. Hope you enjoy

      Reply
  30. Kyle says

    August 18, 2012 at 5:55 pm

    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!

    Reply
    • Civilized Caveman says

      August 18, 2012 at 6:37 pm

      Your welcome dude. I’m super excited about your new found passion in this stuff. Keeps me pumped. Keep it up

      Reply
  31. Sarahjo5 says

    July 17, 2012 at 8:01 am

    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.

    Reply
    • Civilized Caveman says

      July 17, 2012 at 8:07 am

      Thank you sooo much. SOO glad you enjoyed

      Reply
  32. B_kao says

    July 3, 2012 at 12:17 am

    Sounds delish. Will make this tomorrow. Wound you say to use equal amount of paprika, onion, garlic powder?

    Reply
    • B_kao says

      July 8, 2012 at 10:32 pm

      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.

      Reply
      • Civilized Caveman says

        July 9, 2012 at 5:12 am

        Awesome I am so glad you enjoyed

        Reply
  33. Cwalker897 says

    June 8, 2012 at 4:46 am

    I’m gone on a work day for 10 hours-will it hurt it or dry it out to cook that long?

    Reply
    • Civilized Caveman says

      June 8, 2012 at 6:03 am

      As long as its on low you should be good. I have a timer on mine that automatically shuts off

      Reply
  34. RebeccaAnne219 says

    May 3, 2012 at 10:37 am

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

    Reply
    • Civilized Caveman says

      May 3, 2012 at 10:39 am

      My advice with wine for cooking, is only use it if its something you would drink. So pick your favorite :)

      Reply
  35. Cindy says

    April 25, 2012 at 8:37 am

    This was excellent ….Love balsamic vinegar, was so flavorful. Can’t wait to make it again.

    Reply
    • Civilized Caveman says

      April 25, 2012 at 9:02 am

      So glad you enjoyed. I am a huge fan o balsamic too :)

      Reply
  36. Ordersoap says

    April 24, 2012 at 4:36 pm

    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!!

    Reply
    • Civilized Caveman says

      April 24, 2012 at 4:38 pm

      Ordersoap that is awesome. I love sneaking food in for kids. Hope to hear about all your successes :)

      Reply
  37. Stacie says

    March 25, 2012 at 5:50 pm

    Made this today, and it was a big hit! Thanks so much!

    Reply
    • Civilized Caveman says

      March 27, 2012 at 1:07 am

      Your welcome, thank you for stopping by

      Reply
  38. George says

    July 19, 2011 at 3:08 pm

    Please do and come tell me how you like it :)

    Reply
  39. Deborah says

    July 19, 2011 at 4:04 am

    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!

    Reply
  40. TommyG says

    July 14, 2011 at 1:26 pm

    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

    Reply
  41. George says

    July 8, 2011 at 8:14 pm

    Your welcome, thanks for coming by to tell me :)

    Reply
  42. KIC says

    July 8, 2011 at 7:52 pm

    I made this tonight!!! SO delicious! Thank you.

    Reply

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George Bryant is a professional Husband, Bonus Dad, new Dad to Branson – a family man ahead of everything else. He is also the New York Times Best-Selling author of The Paleo Kitchen and creator of the wildly popular Paleo food blog "Civilized Caveman". Read More…

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