A homemade balsamic dijon sauce is used to jazz up this simple slow cooker pot roast recipe. Whole30 and paleo, this is not your average roast.
Like chili, pot roasts were made for slow cookers. They’re easy to make and hard to mess up. You pretty much throw it in, let it cook, and a few hours later you have melt-in-your mouth meat with tender potatoes and veggies. A true one-pot slow cooker meal.
This is all about the balsamic dijon sauce. It’s simple but very flavorful. If you plan on making a nice gravy, then increase the broth amount to 1 cup. Otherwise 1/2 cup of broth is enough, trust me. I served this as a whole30 recipe with potatoes but you can easily make it paleo by swapping out the potatoes for sweet potatoes.
I used a chuck roast but you can use another cut of beef. The cheaper the better. Rump roast, brisket, you can substitute those here. If you need to move your food around or stack is to it fits in your slow cooker, that’s okay. It’s doesn’t have to look like mine does in the pic. I did sear my roast before adding it to the slow cooker. This is an optional step. This should take between 8-10 hours to cook. Mine always cooks in about 9. You’ll know it’s done when the meat shreds easily with a fork.Print
Slow Cooker Balsamic Dijon Pot Roast (Paleo/Whole30)
- Prep Time: 10 mins
- Cook Time: 9 hours
- Total Time: 9 hours 10 mins
- Yield: 6 servings 1x
- Category: Entree
- 3–4 lb chuck roast
- 4 carrots, peeled & chopped
- 1 lb potatoes or sweet potatoes, chopped
- 1 medium onion, chopped
- 1/2 cup low-sodium beef broth
- 1/3 cup balsamic vinegar
- 3 tbsp dijon mustard
- Pinch of salt & pepper
- 2 tsp oil (optional)
Optional step: add oil to a large skillet over medium-high heat. Add roast and sear a few minutes each side.
- In a small bowl, whisk together broth, balsamic vinegar & mustard until well blended.
- Season roast lightly with salt and pepper and to the slow cooker with the potatoes, onion, and carrots.
- Pour broth mixture on top of all ingredients.
- Cook high 4-5, low 8-10 hours.
My meat was so tender when it finished that I had no choice but to shred it.
I used a 6-quart slow cooker for this recipe.
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