Balsamic Roast Beef Recipe – So simple and delicious, you’ll definitely want left overs of this balsamic roast beef recipe for all those scrumptious leftover meals!
Okay, this. This needs to be on your menu immediately. No kidding.
By now, you’ve probably noticed that I really love my slow cooker. I also really, really love simple roast beef recipes. And when you marry the two you get the easiest slow cooker roast beef recipes you could ever imagine.
I fall in love with them more every single time I make them. But this. This balsamic roast beef recipe really has become a family favorite.
If you love chuck roast recipes that are different from the one you’ve made week in and week out and love the ease of slow cooker and crock pot recipes, then I think this is one slow cooker beef recipe that you are truly going to love, too!
Full of flavor, but not in a way that is overpowering by any means, my balsamic roast beef recipe is perfect for busy weeknights or a slow Sunday supper.
And the leftovers? You definitely want to have leftovers of this roast beef – or do like I’ve done in the past and cook two just to be sure that you do!
I’m all about simple recipes that I know will be loved when I serve them. When they are routinely requested for supper, I know I’ve done something right. And this recipe falls into that category.
This is one of the few recipes on the blog that I also share in my cookbook and is one that many of you have loved as well.
One of the things I love most about this recipe is that my balsamic roast beef recipe doesn’t require any browning of your beef before adding to your slow cooker or anything of that nature.
How to Make the Best Balsamic Beef
You simply add your roast beef to the slow cooker, mix and pour in all of your liquid ingredients, toss in your garlic and turn on your slow cooker. How easy is that?
After it has cooked, remove your roast beef with tongs into a serving dish. I then like to just use two forks to break the meat that hasn’t already fallen apart into pieces. It is so tender, it practically falls part! Then, I spoon some of the gravy over the meat and serve.
But, be sure to pour the remaining gravy into an airtight container and place in your refrigerator to use for another meal – like these Balsamic French Dip Sandwiches!
Here’s the recipe for my Balsamic Roast Beef. I can not wait to hear how you like this one!
Balsamic Roast Beef Recipe
Ingredients
- 1 (3-4 pound) boneless roast beef (chuck or round roast)
- 1 cup beef stock or broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, chopped
Instructions
- Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
- Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 – 1/2 cup of gravy over roast beef.
- Store remaining gravy in an airtight container in the refrigerator for another use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Does the cook time and temp change if I use a frozen rump roast instead of thawing it out?
Almost all meat recipes are better if thawed out as a general principle.
Could you use a pork roast with this recipe?
I am sure a pork roast would work great. Even an oven stuffer 6-8 lbs. would work. I haven’t used a small turkey yet but normally turkey goes well with a sweeter or vinegary background.
What side items do you suggest with this
I like to serve it with vegetables or a salad, as well as either potatoes or rice. I hope you enjoy it – it’s delicious! Thanks!
How much is 3-4 pounds of beef in kgs?
Google is great for conversions. In answer 3 lb – 1.361 kg, 4 lb 1.814 kg
Would balsamic vinaigrette work if we have no balsamic vinegar? Thanks in advance!
Hi Janice,
I haven’t tried it with balsamic vinaigrette. It really would depend on what all the vinaigrette has in it and I”m not sure what it would do to the flavor. If you try it, let me know!
Hi Janice,
I’ve not tried it with vinaigrette, so I’m not sure of the result. Thanks!
New to this! Does the meat have to be completely submerged in liquid? I am using chuck roast and it is not completely submerged. Worried about the meat being tough!
Hi Rheena,
No, the meat does not need to be completely submerged in this recipe. I sure hope you love it!
Could you add potatoes to the crockpot too? If so would it change the timing or amount of sauce needed?
Could you add potatoes, carrots, onions? If so, should the other ingredients be doubled?
I don’t have a slow cooker. Can you use a covered roasting pan (Dutch oven style) and what temperature would I use and how long? This recipe is perfect for today.
Hi Tina,
My Pot Roast recipe gives instructions for cooking in a Dutch oven, slow cooker or oven. These instructions should help you find your cooking time based on the size of your roast. Thanks!
Has anyone had a problem ending up with a very tough roast? I tried this recipe with a 3lb chuck roast that had been previously frozen and it came out very tough after being on low for 6 hours. My wife and I were upset that it took quite a bit of effort to pull the meat with two forks, definitely not the “falling apart” meat that we’re used to from the slow cooker. Most of our meat goes in to the slow cooker with very little added liquid and turns out perfect. Not sure what everyone else is doing different from the recipe that caused their roast to end up being soft and falling apart.
I think you did something wrong because mine came out fine. Make sure you cook it long enough for it to fall apart.
The first time I made this I used round roast and we had the same problem. Next time I purchased a Chuck Tender Roast and it really did have that “falling apart” effect. Hopefully it’s a simple as changing the meat for you! It really is a great dish.
There’s also a really thin line between perfectly cooked and over cooked. Contrary to popular belief you can OVER cook a slow cooked piece of meat. I would suggest checking it at 6 hours next time seeing if it’s cooked through and pull apart.