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Kalyn's Kitchen

Balsamic and Onion Pot Roast

Balsamic and Onion Pot Roast is a delicious low-carb dinner from the Crockpot, and this post has tips for Making Pot Roast in a Slow Cooker.

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Balsamic and Onion Pot Roast finished dish on serving plate

When my friend Bonnie told me she had made this Balsamic and Onion Pot Roast and liked it, I immediately realized I wanted to make it again just so I could take better photos! Bonnie was kind enough to say that she didn’t think the old photos were that bad, but trust me, these updated photos give you a much better idea of what a tasty recipe this is!

This pot roast is just the thing to cook on low all day in the slow cooker while you’re doing something else, and dinner will be ready when you want it. Check out Ten Low-Carb and Keto Slow Cooker Recipes with Beef for more ideas for more delicious slow cooker dinners!

Tips for Making Pot Roast in the Slow Cooker:

I’m not a pot roast expert, but I’ve made pot roast in the Crockpot enough times to have strong opinions about how it should be done. There are three things I think are important to remember.

  1. First, Brown the meat well before you put it in the Crockpot because browning creates flavor.
  2. Second, don’t use too much liquid for any crockpot cooking, but especially for pot roast.
  3. Third, be sure there is plenty of flavor in the liquids you’re using. All day cooking can make foods bland if there isn’t a flavorful liquid.

I’m using all those tricks in this pot roast recipe. If there are others reading this who use a slow cooker to make pot roast, chime in with some comments about good tips for making pot roast in the Crockpot.

Balsamic and Onion Pot Roast process shots collage

How to make Balsamic and Onion Pot Roast in the slow cooker:

(Scroll down for complete recipe including nutritional information.)

  1. I used a very thick chuck roast from Costco; here’s how my roast looked after I trimmed it. (I had to cut it to get the pockets of fat and get it to fit in my Crockpot.) I save all the scraps in a container which goes in the freezer, and then use them to make beef stock.
  2. Rub meat on both sides with steak seasoning and black pepper, then brown the roast well.
  3. In a small saucepan, reduce 1 cup beef stock to 1/2 cup.
  4. While the meat browns, cut the onions and put them in the Crockpot.
  5. When the meat is brown put it in slow cooker on top of the onions, then deglaze the pan with 1/4 cup water, scraping off all browned bits, and add to reduced beef stock. Add balsamic vinegar and tomato sauce to beef stock and pour over pot roast.
  6. Cook on low 6-8 hours, until meat is tender.
  7. I drained all the liquid from the Crockpot and used a fat separator to remove the fat. After the fat is removed, reduce the liquid by about 1/3 by simmer it on the stove to make a sauce. You could thicken it, but I didn’t think it needed it.
  8. You might think they’d be too done from being in the Crockpot all that time, but the onions were delicious as well as the meat.

Make it a Low-Carb Meal:

This would taste great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meal.

More Tasty Beef Recipes for the Slow Cooker or Instant Pot:

Instant Pot Barbacoa Beef ~ Taste and Tell
Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage ~ Kalyn’s Kitchen
Instant Pot Beef Short Ribs ~ That Skinny Chick Can Bake
Green Chile Shredded Beef Cabbage Bowl ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Balsamic and Onion Pot Roast

Balsamic and Onion Pot Roast

Yield 6 servings
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes

This low-carb Balsamic and Onion Pot Roast is a deliciously and easy dinner that’s made in the Crockpot.


  • 4 pound boneless chuck roast, fat trimmed
  • 1 T steak rub (see notes)
  • black pepper to taste
  • 1 T olive oil (depends on your pan)
  • 1/4 cup water to deglaze pan
  • 2 large onions, peeled and thickly sliced
  • 1 cup beef stock, reduced to 1/2 cup (see notes)
  • 1/2 cup balsamic vinegar (see notes)
  • 1/2 cup tomato sauce


  1. Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot.
  2. Rub meat well with steak seasoning and black pepper.
  3. Heat pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don’t rush the browning step.
  4. While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup.
  5. While the meat browns, cut the onions and put them in the Crockpot.
  6. When the meat is brown put it in slow cooker on top of the onions, then deglaze the pan with 1/4 cup water, scraping off all browned bits, and add to reduced beef stock. Add balsamic vinegar and tomato sauce to beef stock and pour over pot roast.
  7. (Or you could stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don’t refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you’re cooking it all day while you’re away.)
  8. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.)
  9. Remove meat from crockpot and cover with foil to keep warm.
  10. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3 by simmering in a small pan on the stove, and serve sauce with meat and onions.


I used a standard 3 1/2 quart Crockpot (affiliate link) for this recipe.

I used Szeged Steak Rub and Fini Balsamic Vinegar but there are many good brands. (affiliate links) You can use one cup from a can of beef broth for this recipe, but be sure to reduce it by simmering until it's reduced to 1/2 cup.

Nutritional information is calculated using the entire amount of balsamic vinegar and tomato sauce that goes into the slow cooker, but you're probably not eating every bit of the sauce, so actual carb counts are slightly lower.

This recipe created by Kalyn, and it's been hugely popular on the site!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 786Total Fat: 49gSaturated Fat: 20gTrans Fat: 3gUnsaturated Fat: 26gCholesterol: 253mgSodium: 374mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 76g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Balsamic and Onion Pot Roast found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With the fat trimmed well and served with the onions, this Low-Carb Balsamic and Onion Pot Roast is suitable for any phase of the original South Beach Diet, and it would also be suitable for most other low-carb eating plans, which may not care about trimming the fat! Balsamic vinegar and onions both have some carbs, so concentrate on the meat and go easy on the sauce if you’re making this for a low-carb diet.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click for Slow Cooker / Pressure Cooker Recipes on my other site!

Pinterest image of Balsamic and Onion Pot Roast

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    172 Comments on “Balsamic and Onion Pot Roast”

  1. Jennifer, so simple and I bet it’s delicious. I’ll remember this and give it a try.

  2. Hi there – just stumbled across your website and love it 🙂 Great low-carb ideas!

    I work full-time, plus am a nursing student so live out of my crock-pot. In a hurry one day I created this totally simple roast recipe and my parents swear it’s the best roast they’ve ever tasted (although they haven’t tried any of your recipes yet…) and we will never cook a roast in the oven again.

    I take the roast out of the freezer (no thawing req’d) – take a steak knife and literally stab it in various places about 10 times (great for bad days!). Then I place a half a clove of garlic into each little stab hole, sprinkle Mrs Dash across the top, and go to work or school. I heat it on low anywhere from 7-10 hrs, mostly depending how long I am gone for. No added liquid, as it soaks in it’s own juices for several hours. Comes out super tender, nice flavour, and super simple for when you are really rushed 🙂

    So that’s my recipe, although I am sure yours is much better, and am anxious to give it a try when I actually have a few minutes to myself 🙂

    Love your blog


  3. I made this yesterday and it was wonderful! I even cut the fat off the meat like a good girl and it was still fabulous. So tender. The flavor was great, but then isn’t the flavor great in everything that’s been cooked in 10-year-old balsamic vinegar? (Balsamic vinegar is one of my favorite things, and once you start eating the good stuff you can’t go back!) Served it with asparagus with its own balsamic marinade.

  4. I made this pot roast last night and it was delicious…..very flavorful and tender. Best pot roast we’ve had!!

  5. I made this pot roast last night and it was so flavorful and tender…the best pot roast we’ve had!

  6. Anonymous, I’ve always read it’s not safe to do that because the crockery liner makes it so the fridge doesn’t keep the meat cold enough and bacteria can grow.

  7. This looks great – one question – why do you say not to refrigerate the meat in the crockpot liner overnight? I do that a lot… what am I doing wrong?

  8. I’m glad people like the sound of this. I had it for lunch yesterday and it was great even after being frozen for a week.

    Julie, I LOVE the idea of cutting slivers in the meat and putting pieces of garlic, thanks! I bet the garlic is so sweet after being slowly cooked all day.

  9. Hi Kalyn,
    When I make a pot roast I cook it just the way you did in the recipe, except I cut small pockets into the roast and place whole garlic cloves into the pockets. I usually cut 6-8 pockets depending on the size of the roast. I also add carrots, new potatoes and onions about an hour and a half before serving. My husband loves for the onions to have a little crunch. : )
    Happy Day!
    Julie D.

  10. I’ve never cooked a pot-roast, but this looks so good I’m inspired to give it a try

    I too, find it difficult to believe that it could look so good and be a diet dish


  11. Kalyn, this looks soooo good! I wouldn’t think it is a diet dish! And your photos look great!

  12. I have roast on the menu this week, but wasn’t sure which recipe I’d use. I know now!

  13. How timely. I just got back from Trader Joe’s where I picked up one of those premade potroasts and then put it down because I wanted to make my own. Now I can make it in my crock pot! Thanks.

  14. This is my type of cooking! I have an old slow cooker and would like to invest in something newer but it still does the job.

    I like the idea of the vinegar I believe it breaks down the meat fibers a bit more, don’t quote me, not a scientist.

    Love the smell of crockpot onions cooking all day. Thanks

  15. That looks so good Kalyn.

    I am doing a quick stew right now with trimmed chuck steak but it isn’t browned first.

    I agree a lot of the flavor comes from the browning.

    Sometimes lazy days can cost flavor.

  16. I love pot roast, so my mouth is watering. It looks yummy. And I commend you for saving the scraps for beef stock. I need to do that more often. You’re inspiring me, because I hate the way store bought beef stock tastes.

  17. awww…what fun is trimming the fat off the steak?

  18. Tanna and Lydia, you’re going to laugh, but I actually have six Crockpots! Mainly it’s because every year when I have my holiday soup party they’re on sale at that time of year, so I keep buying another one! All the Crockpots I have are Rival brand, and they seem great. I haven’t tried any other brand though, so there may be other good brands. There is a big difference in the newer crockpots and the older ones (which were called “slow cookers.”. The new ones cook a lot hotter. Keeping that in mind, I do have two that I bought at a thrift store, both seemed brand new when I got them.

    Tanna, I have one of those 1.5 quart ones too. I use it for dips and veggies mostly. It’s great to cook squash. (Cut up the squash in cubes, spray crockpot with non-stick spray, put in a few cubes of butter, salt and pepper and cook until the squash is soft.)

  19. I’m still looking for the “perfect” crockpot, so I can make recipes like this one. Anyone have brand recommendations? I’d probably want something in the 5-6 quart range. Kalyn, this pot roast looks wonderful!

  20. Umm…yeah, I do need a bigger crockpot (all I have is a 1.5 qt for my grits). I keep looking at the ones in Sam’s. Used to have one a really long time ago, it died and didn’t get replaced.
    Yes, love the way those onions look. Just has to be good.

    • Hi, this recipe was included in your "freezer cooking – slow cooker meals!" But how can I freeze this for later?

    • How can this be frozen? This recipe was included in you "freezer cooking -slow cooker meals!"

    • My label "Can Freeze" means that you can freeze leftover of this to make for later, not that it's a freezer meal (to freezer before you cook it.) I don't have any experience with freezer meals, so I'm not sure it would work to freeze the ingredients and cook later, sorry.