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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.

PIN Balsamic and Onion Pot Roast to make it later!

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. Looks like a good one.

  2. This was soooo good. Cooking down the juices from the crockpot was the finishing touch.

  3. After years of trying "new" pot roast recipes, none could ever beat my tried-n-true original. But, this turned out perfectly and the flavor was out of this world! I only wish I had made more gravy at the end, it was so incredibly good. Thank you, Kalyn!!! I am so glad I stumbled across your blog.

  4. Sharon, so glad you're enjoying the recipes!

  5. Wow. My husband and I are just finishing our SBDphase 1, and we couldn't have done it without all your fabulous recipes, Kalyn! This pot roast is just utterly fantastic – probably the best thing I've eaten in months, let alone just on South Beach!! I've made a document containing all the recipes I used for phase 1, and about 3/4 of them are Kalyn's Kitchen! I made the pot roast exactly as you wrote (you've never steered me wrong!) but served with some broccoli and toasted spaghetti squash – I felt like I was eating a wonderful roast, not at all "diet food".

  6. So glad to hear you liked it!

  7. Kalyn, thank you so much for the recipe! I was looking for a good low carb crockpot recipe, and came across this. A HUGE hit in my household tonight! Definitely going on the "will make again for sure" list.

  8. Sarah, so glad you liked it, and thanks for the pin!

  9. Oh my STARS, I made this last night, and it's gooooooooooooooooooood. So delicious. I did add the carrots (about half a bag of baby carrots). I didn't have plain tomato sauce, so I substituted some Classico Cabernet Marinara, and I used Grill Mates Steak rub. I wondered if those flavors would go together, and they DID. Thank you so much! This recipe has been shared AND "Pinned."

  10. Helen, so glad you enjoyed it!

  11. Hi Kalyn,
    Made this for dinner tonight in my crockpot. It was soooo good!! A new favorite. Another wonderful recipe.

  12. Katherine, thanks for that nice comment!

  13. Made this last night as I was looking for something different than the usual onion mix/carrot/potatoes pot roast. WOW! Delish. Mine came out a just a touch dry, but I take 100% of the blame for that. I got stuck at work so instead of the recommended 6-8 hours mine was a little more than 9. But OH MY GOSH those onions! Perfect!! I could just have had a crock pot full of those. Amazing! This will definitely be going on the monthly dinner rotation! Oh, and if anyone reading this has NOT made Kalyn's stuffed peppers, stop what you are doing and go make them immediately. Still one of my all time favorite recipes. Thanks Kayln!

  14. Colleen, I think that should work out fine. Hope you enjoy it!

  15. I was looking for a crock pot roast beef recipe on Pinterest and stopped at your picture! I've read the ingredients and all these great comments and can't wait to try it. I plan to use a 6+ lb roast as I'm feeding 4 strapping men and 2 women. Should I just double all the ingredients and figure less is more when in doubt?

  16. Genna, of course you *can* cook it on high for less time, but the meat will be more tender when it's cooked for a longer time on low. Probably still good though.

  17. Hi, I can't wait to try this recipe! Can I also cook it on high for lesser time?

  18. This was our dinner tonight. Yummy! Thanks!

  19. I just use plain yellow onions, but I think sweet onions would be fine.

  20. This looks absolutely amazing! I've only used my crock pot a couple of times for fondue & pulled pork recipes, and have been looking for other tasty recipes to try. My mom made balsamic onions in the oven one Thanksgiving and they were incredible, so I can't wait to try this!

    What kind of onions do you suggest for this recipe? I love Walla Walla, or sweet Vidalia onions, but I'm wondering if they would be too sweet?