Slow Cooker Pot Roast

It has been raining here in California for like a week straight (oh the problems of the West Coasters!) but what I loooove about this time of year is being inside all snuggled up by the fire, watching old movies and enjoying good ol’ comfort food.

On any normal day, my kitchen (and house!) is an absolute mess. We have laundry piling up, the place needs a good vacuum and the dishes are constantly asking to be cleaned.

But, I try not to stress about that stuff too much. Because it’s the small things, right? Like good food, spending time with people you love and having FUN!

My three boys keep me super busy so the thought of ending my day in the kitchen when I’m completely exhausted doesn’t sound much fun at all.

So, I started using my slow cooker to save some time and, let me tell you, it was a LIFE SAVER! And my family loved the recipes. Who doesn’t like one pot, warm comfort food?

My friends and family started asking me for the full recipes and before you know it, people from my community started requesting more slow cooker recipes, too, but they wanted to be able to print out all of them in one shot.

So that’s how the Slow Cooker Movement was brought to the world. :)

Here’s one of the recipes straight outta the Slow Cooker Movement and my kids LOVE it! It makes me happy because it’s loaded with veggies and they even ask for seconds! Whoop whoop!

Balsamic Pot Roast and Veggies

Makes: 6+ servings
Prep: 15 minutes
Cook: high heat—3 to 4 hours
low heat—7 to 8 hours

2 carrots, scrubbed/peeled and chopped
1 sweet potato, peeled and chopped
1 large onion, chopped
2 cloves garlic, finely chopped
3 tablespoons evoo (extra-virgin olive oil) or coconut oil
1/4 cup balsamic vinegar
1 cup beef stock or water
1 can 28-ounce diced tomatoes, drained
3- to 3½-pound boneless beef chuck
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup fresh parsley, chopped
1 lemon, halved

Place carrots, sweet potato, onions, and garlic inside your slow cooker pot.
In a separate bowl, stir together evoo, balsamic vinegar, beef stock, and diced tomatoes. Set aside.
Season meat with salt, pepper, and garlic powder, then place on top of veggies in slow cooker.
Pour balsamic mixture over the meat, cover, and cook on low heat for 7 to 8 hours, or on high for 3 to 4 hours. Taste and add additional salt and pepper, if needed.
When ready to serve, ladle in a big bowl, sprinkle with a bit of fresh parsley and a squeeze of fresh lemon juice. Enjoy!

Hungry for more?

Check out the Slow Cooker Movement here

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  • Ceci

    Looks delicious. I will try it.

  • Csilla

    This sounds great!! Loving your super easy and delicious slow cooker recipes! Thank you!! It’s great with a busy schedule and two kiddos to not have to spend a lot of time in the kitchen!
    And yes, I’m so super ready for Autumn! This heat is crazy! Have a great weekend!

  • Teri

    Perfect timing… was just thinking it was time for a slow cooker run and needed something new … I wonder if this would work with a venison. It looks delicious. What about chicken and use chicken stock instead?

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