This go-to slow cooker roast is delicious. I make it a ton once the weather starts to get cooler (I have some sort of aversion to using the slow cooker in the summer). I have been making this one for a few years now and have tweaked it a number of times. By far, my favorite way to make this roast is to sear the meat in the morning before throwing it into the slow cooker. This extra step takes a little longer and causes a bit more mess, but sometimes it is worth it. With that being said, I am including instructions for both options because sometimes you just need a “throw everything in the slow cooker” type of meal.
Slow Cooker Balsamic Roast*
- 3-4 pound roast (chuck or sirloin roast work best)
- 1 medium onion, diced
- 6 cloves garlic, minced (My life has significantly improved since finding this garlic press)
- 1 cup chicken or beef broth
- ½ cup balsamic vinegar
- 2 tablespoons coconut aminos
- red pepper flakes to taste (I use about 1/2 teaspoon)
- salt and pepper to taste (I use about a teaspoon of each)
Easy Way: Throw all ingredients in your slow cooker and cook on low for 8 hours.
Tastier, but a little more time consuming: Put 1 Tablespoon lard or coconut oil in a large skillet over medium high heat. Season roast with salt and pepper. Brown each side of the roast. Transfer into slow cooker and add other ingredients on top. Cook on low for 8 hours.
The roast should fall apart when it is done. If it is still tough, cook it longer. Serve over rice or spaghetti squash.
*Adapted from this recipe over at Primally Inspired.