Disclosure: Some posts on this blog are sponsored, meaning that I received goods, services, or monetary payment for my writing. My opinions however, are not 'purchased' and are always 100% my own. Posts contain affiliate links that I earn a commission on. This disclosure is done in accordance with the FTC 10 CFR, Part 255, Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Tuesday, March 4, 2014

Crock Pot Keeper: Balsamic Pot Roast

Some time ago I found myself with an abundance of Balsamic Vinaigrette salad dressing thanks to a sale I couldn't pass up at the grocery store. When I realized that I was tired of salad, I decided to kick things up a notch and make a pot roast out of the dressing. Because I only had certain ingredients sitting on hand, I decided to just wing it and came up with this recipe. I know this isn't the only Balsamic Pot Roast recipe out there, but this version is definitely tasty (not to mention easy) and there are never leftovers!

Although you don't need to marinate the meat ahead of time, you will need to start making this dish approximately nine hours before you intend to serve it since this is a slow-cook dish. Don't worry though! You only spend 25 minutes doing the prep work and then can kick back for the rest of the day. By the end of the cooking time, the meat will be so tender you can cut it with a spoon and you can take all the credit for a job deliciously-done.

This recipe requires a slow cooker that can hold at least 6 quarts.

Balsamic Pot Roast

Serves 4-6, depending on appetites!


  • 1/2 cup plus two tablespoons balsamic vinaigrette (any brand will do, but I tend to use the Wish-Bone variety)
  • 1/2 cup plus two tablespoons beef broth
  • 1 large yellow onion
  • 2 lbs beef chuck or blade roast
  • 3 lbs potatoes
  • 1/2 head of cabbage, cut into four large chunks (you can add all the cabbage if you have room in your +Crock-Pot Slow Cooker)
  • 4 carrots, peeled, halved and sliced into sticks
  • Parsley, salt and pepper to taste


Pour the 1/2 cup vinaigrette and 1/2 cup beef broth into the bottom of a large slow cooker (more commonly referred to as a crock pot).

Cut the onion up into medium chunks and place in the vinaigrette mixture.

Settle the roast carefully onto the onions.

Chop or cut the rest of the vegetables and place them into the slow cooker, drizzling the reserved two tablespoons of vinaigrette and beef broth over the top of them.

Place the lid on the slow cooker and set it to cook for 8 to 9 hours on the low setting.

Add in the parsley during the last half hour of cooking and allow guests to salt & pepper their portions as desired during serving. (Note: This recipe does not call for salt or pepper during the course of cooking since those seasonings are best applied 'to taste'. Allowing each person to season his or her portion allows for dietary restrictions and personal preferences.)

Serve with fresh fruit, cheese wedges and a crunchy loaf of bread for a complete meal.



  1. This looks so good! I love pot roast and cabbage. Such a comfort meal for me!

    1. My husband didn't even like cabbage until I started making this, and now he says it is one of his favorite foods!

  2. This looks delicious....I'm always looking for new crockpot ideas!

    1. It is really yummy! It's a favorite in our house. You can even make it a little bit easier on yourself by using baby carrots if you are short on time :)

  3. i love cabbage! Never had it in a crock pot though. Looks so good!

    1. I love cabbage as well! It might sound weird, but when I make this I love to put malt vinegar and a little bit of salt and pepper on my cabbage right before I eat it. It tastes good without it, but with it - oh goodness - I love it!!