Tangy Slow Cooker Pot Roast Recipe

This tangy slow cooker pot roast is a delicious and easy-to-make dish that is perfect for a comforting family meal. The roast is cooked low and slow in a tangy sauce made with Worcestershire sauce, balsamic vinegar, and Dijon mustard, which infuses the meat with incredible flavor. The result is a tender and juicy pot roast that is bursting with tangy and savory goodness. Serve it with mashed potatoes and roasted vegetables for a complete and satisfying meal.

4.2
20 Rating -
Rate
Non Vegdiet
8hr 20minstotal
20minsPrep
8hr Cook
8hr 20m.total
20m.Prep
8hr Cook
Tangy Slow Cooker Pot Roast
plan
Bookmark

ingredients serve

Ingredients for Tangy Slow Cooker Pot Roast Recipe

  • 0.44 pound Beef Chuck Roast
  • As required Salt And Pepper, To Taste
  • 1/4 tablespoon Vegetable Oil
  • 0.03 cup Worcestershire Sauce
  • 0.03 cup Balsamic Vinegar
  • 1/4 tablespoon Dijon Mustard
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Onion Powder
  • as needed Fresh Parsley, For Garnish

Directions: Tangy Slow Cooker Pot Roast Recipe

Cooking Directions

  • STEP 1.Season the pot roast with salt and pepper.
  • STEP 2.In a large skillet, heat oil over medium-high heat and brown the roast on all sides.
  • STEP 3.Transfer the roast to a slow cooker.
  • STEP 4.In a small bowl, whisk together Worcestershire sauce, balsamic vinegar, Dijon mustard, garlic powder, and onion powder.
  • STEP 5.Pour the sauce over the roast in the slow cooker.
  • STEP 6.Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender.
  • STEP 7.Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before slicing.
  • STEP 8.Serve the sliced pot roast with the sauce from the slow cooker.
  • STEP 9.Garnish with fresh parsley, if desired.

Cooking Tips

  • For extra flavor, you can sear the roast in the skillet before transferring it to the slow cooker.
  • If you prefer a thicker sauce, you can mix cornstarch with water and add it to the slow cooker during the last hour of cooking.
  • Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the sliced pot roast and sauce in a microwave-safe dish and heat in the microwave until warmed through.
  • You can also use the leftover pot roast to make sandwiches or tacos.

Storage and Serving

  • Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, reheat the pot roast in a microwave-safe dish until warmed through.
  • Serve the pot roast with mashed potatoes and roasted vegetables for a complete meal.
Nutrition
value
506
calories per serving
33 g Fat44 g Protein5 g Carbs3 g FiberOther

Current Totals

  • Fat
    33g
  • Protein
    44g
  • Carbs
    5g
  • Fiber
    3g

MacroNutrients

  • Carbs
    5g
  • Protein
    44g
  • Fiber
    3g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    56mg
  • Iron
    7mg
  • Vitamin A
    678mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    73mg
  • Manganese
    < 1mg
  • Phosphorus
    442mg
  • Selenium
    27mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp