Slow Cooked Balsamic & Red Wine Beef Pot Roast

Sunday Roasts were a bit of a tradition for me growing up. It didn’t matter what the meat was, I just couldn’t wait for Sunday to come. If you’re looking for something different to try for your Sunday dinner, then this pot roast is your answer. It’s also brilliant as it’s a “set and forget” recipe that you put together in the morning and come back to when it’s dinner time.

There are a few things that make this meat so addictively delicious. The first is taking the time to slice your garlic cloves and put them into your meat, then sear the beef on all sides. It doesn’t take much time to do this and will enhance the flavour of the beef as well as help the garlic spread through the meat. The other element that makes this dish amazing is the marinade. The balsamic vinegar, red wine with all the seasonings gives it that joie de vivre.

And let’s not forget about the vegetables. On this occasion I made mash potatoes instead of putting them in the pot, but you can put whatever you want with it. Carrots and potatoes are the general staple, however the best part about this is that it is completely up to you what you have with your beef. The vegetables will cook inside the crock pot, underneath the roast, soaking up all those full flavored juices.

I’m sure you are going to enjoy this dish. I like to have a nice glass of red with this and for the gravy lovers out there you can make a nice gravy with the juices or just drizzle the juices as is over your meat once it hits the plate. Enjoy!

Slow Cooked Balsamic & Red Wine Beef Pot Roast

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Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: English


Prep time


Cooking time




  • 1.5 kg 1.5 boneless rump roast 

  • 500 g 500 carrots

  • 4 4 onions peeled & quartered

  • 2 2 chokos cut into chunks

  • 2 2 parsnips sliced

  • 6 6 garlic cloves halved lengthwise

  • 1 Tbsp 1 olive oil

  • 1/4 cup 1/4 balsamic Vinegar

  • 1/4 cup 1/4 olive oil

  • 1/4 cup 1/4 vegetable or beef stock

  • 1/4 cup 1/4 red wine

  • 2 Tbsp 2 dijon mustard

  • 1 Tbsp 1 brown sugar

  • 1 tsp 1 dried oregano

  • 1 tsp 1 dried thyme

  • 1 tsp 1 dried basil

  • 1/4 tsp 1/4 ground nutmeg

  • 1/4 cup 1/4 chopped fresh parsley for garnish

  • Salt & pepper to taste  


  • Grease the slow cooker with a tablespoon of olive oil.
  • Place your vegetables on the bottom of the slow cooker & season with salt and pepper.
  • Make incisions around the meat and insert a slice of garlic into each.
  • Season the roast with salt and pepper.
  • On High heat, add 1 tablespoon olive oil in a large skillet.
  • Add the roast to the skillet & sear on all sides until browned. Approx about 5 minutes per side.
  • Remove from the skillet and place the roast over vegetables in the slow cooker.
  • Grab a medium sized bowl & combine balsamic vinegar, red wine olive oil, stock, dijon mustard, brown sugar, oregano, thyme, basil, nutmeg & whisk until mixed together.
  • Slowly pour the balsamic mixture over and around the roast.
  • Cover and cook on low for 6 to 8 hours or on HIGH for 4 to 6 hours. 
  • Remove meat and let rest at least 10 minutes before cutting.
  • Cut into thin slices and serve with your vegetables and gravy. Enjoy!

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