Intense & Tangy Slow Cooker Pot Roast Recipe: A Family Favorite for Over 25 Years by John Eckels

I have been using this spicy slow-cooker pot roast recipe for over 25 years. Everyone I have served this succulent, juicy beef roast to, including the in-laws, has absolutely loved it. This is a really good recipe for pot roast. My son’s girlfriend requested this pot roast recipe for her birthday dinner.

The slow-cooked roast is not spicy hot, but rather intense and tangy. This is due to the balsamic vinegar and Worcestershire sauce. When preparing this pot roast recipe, I load the slow cooker up with creamer potatoes and carrots. I also like a side of cottage cheese with it (check out the health benefits of cottage cheese).

To make this beef roast you will need to grab the following ingredients from your fridge and pantry: a beef roast (see Recipe Notes), fresh garlic, black pepper, soy sauce, Worcestershire sauce, salt, balsamic vinegar and dry ground mustard. This beef pot roast makes the house smell so good while it is cooking.

Serve this juicy, flavorful beef and vegetables for dinner with your favorite side dishes. This comfort food recipe is a great fall treat!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 to 8 hours 
Total Time: 4 to 8 hours
Servings: 8

Ingredients

• beef roast (about 2 pounds)  
• 4 teaspoons minced garlic
• 1 teaspoon black pepper
• 2 tablespoons water
• 2 tablespoons soy sauce
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 2 tablespoons plus 2 teaspoons balsamic vinegar
• 4 teaspoons ground mustard

Recipe Notes

• I prefer to use a bottom round roast over a chuck roast. A bottom round roast has less fat and comes out tender in the slow cooker. But use your favorite roast.

• I started using a Ninja Foodie and it only requires about two hours on high since it heats up very quickly. All slow cookers are different. Use whatever time and temperature you usually cook a roast in the slow cooker.

• My wife loves King's Hawaiian rolls with this in order to sop up the precious sauce. I think this is her Montana roots.

• Cottage cheese is a great side. It makes a good contrast to the intense flavor of the sauce.

• Use whatever type of potato you like. I use small creamer potatoes, but you could use baby Yukon gold, red or white potatoes. If you use large potatoes, but them into chunks.

Here's how to make it: 

1. Use a sharp knife and lightly score about four slits into the roast. Rub the minced garlic and black pepper over the roast and into the slits. Put the roast into the slow cooker.
2. In a bowl, combine the water, soy sauce, Worcestershire sauce, salt, balsamic vinegar and dry mustard. Mix with a wire whisk. Pour over the top of roast.
3. Top the roast with potatoes and carrots or whatever you like with your roast. 
4. I usually set my slow cooker for 3 or 4 hours on high, then 4 hours on low (see Recipe Notes). When done, separate potatoes and carrots and put the roast on a plate and shred. Ladle some juice over top of the roast when serving.
   

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