Tender Beef Roast Slow Cooked in a Delicious Balsamic, Horseradish and Garlic Marinade! This Roast is Melt in Your Mouth along with Hearty Potatoes and Sweet Carrots!

Slow Cooker Pot Roast is a Favorite Comfort Food around our home! We make Pot Roast a lot during the cooler months but about a year ago, we started experimenting with these ingredients below! There is something about Sweet Balsamic Vinegar, Garlic and Horseradish that make this Recipe a Family Favorite! The hours of Slow Cooking allow this Marinade to really Flavor the Beef Roast and tenderize then adding Vegetables with these flavors, Delicious! 

Make This Recipe!

For More Detailed Recipe Instructions, Just Scroll!

Prep Time: 20 Minutes
Slow Cooker or Crock Pot Temperature: High
Cooking Time: 6 Hours (May be More or Less Time Depending on What kind of Roast and How Many Pounds)
Serves 4 

Slow Cooker Balsamic Garlic Pot Roast Ingredients:

2 – 2.5 Pound Beef Roast (We have used Many different Beef Roast depending on what is on SALE at the Grocery Store!)
1/3 Cup Balsamic Vinegar
1/4 Cup Extra Virgin Olive Oil
3 Tablespoons Fresh Minced Garlic (About 3 Cloves)
1 1/2 Tablespoon Prepared Horseradish 
1 Teaspoon Dry Powdered Mustard
1 Teaspoon Black Pepper
5 Medium to Large Potatoes
4 Large Carrots
1 – 2 Teaspoons Salt
2 Tablespoons Extra Virgin Olive Oil

(We add Salt in the LAST Hour of Slow Cooking so it doesn’t DRY out the Beef Roast, then add 2 Tablespoons of Olive Oil on top!)

Slow Cooker Balsamic Garlic Pot Roast Instructions:

1. You will need a Slow Cooker or Crock Pot, add Your Beef Roast and Turn it on High. Cover then go to Next Step.

2. In a Bowl or Measuring Cup, Add Balsamic Vinegar, Extra Virgin Olive Oil, Fresh Minced Garlic, Horseradish and Dry Mustard. Mix the Marinade then Pour this over the Raw Beef Roast, then add the Black Pepper Sprinkled all over the Roast. Cover and Slow Cook for 3 HOURS! Do not put the Vegetables in yet, they will cook too fast!

3. After the Roast has Slow Cooked for 3 Hours, it is time to add the Potatoes and Carrots. We like to Cut our Vegetables in Big Chunks!

4. Now add the Potatoes around the Beef Roast then add the Carrots on Top around the Roast. The Vegetables will get Flavor from Slow Cooking in all the Marinade. Cover with the Lid. Slow Cook for 2 Hours! 

5. At this Point, there is still another Hour of Slow Cooking but First you will add Salt and Extra Virgin Olive Oil all over the Top. Then Cover with the Lid and let Slow Cook for 1 Last Hour!

TIP: We Add the Vegetables Later so they won’t be Mushy, it also Allows the Pot Roast to Slow Cook Fully So it is Tender, it just Falls Apart with a Fork! The Salt is added at this point because Salt on Meat before cooking can Dry it out!