Fall apart slow cooker pot roast with balsamic Dijon gravy, potatoes and carrots is made with boneless chuck roast for a melt in your mouth pot roast recipe everyone will love.
If there’s anything that gets me through these long, cold winters here in RI, its easy comfort food recipes that warm my insides like this delicious pot roast recipe. It’s cooked low and slow in the crockpot making it perfectly fall-apart-tender…My kind of meat!
My crockpot really gets put to work once October hits…
Easy Crockpot Pumpkin Chili
Slow Cooker Spinach Stuffed Italian Stuffed Pork Tenderloin
Crockpot French Onion Beef Stroganoff
Because I’m extra lazy in the cold weather, I’m extra thankful for easy crockpot recipes.
This fall apart slow cooker pot roast with balsamic Dijon gravy is one of my favorite Sunday dinner recipes. It’s juicy, moist and extra flavorful-perfect for those cold weather nights.
The leftovers (if you have any) make for some awesome sandwiches. The gravy is sweet and tangy making the meat succulent and juicy…totally drool worthy.
The Best Types of Meat for the perfect Pot Roast:
A tougher cut of beef is ideal for a tender pot roast because the longer it cooks (at a low temperature) the more tender it becomes (click here for some awesome pot roast meat tips/facts).
*Always remember the key is LOW and SLOW.*
1. Chuck: The most fatty of the 3 cuts, making it more flavorful and rich. It’s inexpensive, making it my favorite choice. Tends to fall apart when cut after cooking. Look for boneless chuck or shoulder steak.
2. Brisket: still has a good amount of fat like chuck. It holds its shape when cut, so it’s easier to slice into rectangle pieces, especially if you want to use leftovers for sandwiches.
3. Round: The leanest of the 3 cuts, making it less flavorful, however it is still tender in pot roast recipes and cuts nicely when sliced like brisket. Look for rump roast or bottom round.
I start my pot roast by rubbing my chuck roast all over with a simple seasoning mix.
After it gets its rub down, I sear it on the stove for about 2 minute per side until it has a nice golden crust. This seals in all the juices to ensure a tender roast; DON’T skip this step or you might end up with a dry pot roast (GASP!!!).
I place the boneless chuck roast in the bottom of my crockpot, and then add my potatoes, onions, celery and carrots. Then, I pour the balsamic/Dijon gravy mixture all over and give it a quick stir to make sure everything is evenly coated. The roast gets cooked on low for 8-10 hours until tender and falls apart with a fork.
To make the gravy for the pot roast, I strain out as much juice as possible from the slow cooker and add it to a small saucepan. Then, I whisk in the remaining 1 tbsp of Dijon mustard and balsamic vinegar along with the 2 tbsp of cornstarch and bring to a boil. Once bubbling, turn down to low and simmer until thickened, about 5 minutes. Pour back over your pot roast or pour into a gravy bowl and serve!
If you’re tired of the same old pot roast recipe, try this flavorful crock pot version with balsamic Dijon gravy. Aside from being easy, it’s tasty and requires minimal effort on your part!
Fall Apart Slow Cooker Pot Roast with Balsamic Dijon Gravy
- 1 3lb Boneless Chuck Roast see notes
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Paprika
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- 2 tbsp Olive Oil
- 2 cups Potatoes cubed
- 1 large Sweet Potato cubed
- 3 Carrots peeled and sliced
- 2 Celery Stalks sliced
- 1 Yellow Onion sliced
- 1 Bay Leaf
- 1 cup Beef Stock
- 4 tbsp Dijon Mustard divided
- 3 tbsp Balsamic Vinegar divided
- 1 tbsp Honey
- 2 tsp Worcester sauce
- 2 tbsp Cornstarch
- Combine salt, pepper, paprika, Italian seasoning, garlic powder and onion powder in small bowl. Rub evenly all over chuck roast.
- Heat olive oil over med-high heat. Add roast and sear 2 minutes per side until browned. Place in the bottom of your crockpot. Add in the potatoes, carrots, celery, onion and bay leaf.
- In small bowl whisk together beef stock, 3 tbsp Dijon mustard, 2 tbsp balsamic vinegar, honey and Worcester sauce. Add to crockpot and stir to make sure everything is evenly coated.
- Cook on low, 8-10 hours.
- Ladle out as much liquid as you can into a small sauce pan. Whisk in cornstarch and remaining 1 tbsp of Dijon mustard and 1 tbsp balsamic vinegar and bring to a boil. Lower, and simmer 5-7 minutes or until thickened.
- Add gravy back to the roast or pour it in a gravy bowl and serve separately if preferred.