Balsamic and Honey Pot Roast

Published on January 29, 2016 By Lauren

  • Popular Posts

    [popular_posts showimage=false imagesize="genesis-featured-big" showposts=4 showtitle=false]
  • You are IN FOR A TREAT. First of all, this roast starts with my favorite cut of meat for the slow cooker – the chuck roast. It has such an amazing beef flavor. And when cooked low and slow, it becomes so tender.

    There’s hardly any ingredients in this, and since you end up just tossing them all in the slow cooker, you could just as well toss them all in a freezer bag and cook this at a later date.

    Serve it with mashed potatoes, your choice of vegetable and dig in. And then make it again the following week – I know you will 🙂

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

    I’m not gonna waste any more of your time. Here’s the recipe:

    Balsamic and Honey Pot Roast

    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 5 minutes
    Servings: 6
    Author: Lauren Cobello


    • 2.5 - 4 lb. chuck roast
    • 1/2 cup honey
    • 1/3 cup balsamic vinegar
    • 2 beef bouillon cubes
    • 1 Tbsp soy sauce
    • 4 cloves garlic minced or pressed
    • 1/3 cup water
    • 1/2 tsp salt


    • Place all ingredients in the slow cooker.
    • Cook on low for 8-10 hours.

    Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!



  • I made this today. My roast was just between 2 1/2 and 3 lbs. I cooked it for 6 1/2 hours on low. It wss so tender and juicy. The flavor was great, too. Only thing I might do next is increase the saltiness or decrease the honey just a tad.

  • This was amazing, the sauce tasted incredible! At the end, I added a bit of cornstarch slurry to the sauce to thicken it up slightly. This was so damn easy to make. However, mine turned out pretty dry (my fault). My roast was smaller, I think closer to 2lbs, and I cooked for 9hrs. I’ll definitely be trying this again and reducing the cook time, but how do I know when its done? 8-10 hours is quite a large range, I’m not sure if I’m aiming for the roast to get to a certain temperature?

  • This was fantastic! Best roast I have had!! I added potatoes and carrots it flavored them beautifully. Thanks for the recipe

  • Leave a Reply

    Your email address will not be published. Required fields are marked *


    Meal Plan

    Beat inflated grocery costs and download my Free One-Touch Meal Planning System NOW!

    No, I don't want to save money