Slow Cooker Tomato Balsamic Pot Roast

Pot roast is a great meal for a chilly winter evening and it basically cooks itself! The best part is you start it in the morning, go about your day and then dinner is basically ready in the evening. I threw in some fingerling potatoes and carrots to bulk up the meal and had a salad on the side. The next time you’re in the mood for pot roast, give this a try!


Quick tip: You might need to add some water to ensure the roast is submerged.

Slow Cooker Tomato Balsamic Pot Roast
Prep time: 10 minutes | Cook time: about 8 hours | Serves 4-6



1 chuck roast
4 cloves garlic, minced
1 onion, diced
1 (14 oz.) can fire-roasted tomatoes
¾ cup balsamic vinegar
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika

Optional for serving: Additional vegetables or salad and mashed potatoes.


1.) Place onion and garlic in the bottom of the slow cooker.

2.) Mix all the spices in a bowl and rub on the roast on all sides. Put the roast on top of the vegetables. Add the tomatoes and vinegar to the slow cooker and cook on Low for 8 hours. Serve with roasted vegetables or salad and mashed potatoes, if desired.

Feel great and remember to enjoy your health!


The Warrior Wife