Balsamic Roast Beef Recipe

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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 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.

 

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.

My balsamic roast beef recipe doesn’t require any browning of your beef before adding to your slow cooker or anything of that nature. 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.

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. 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!

 

4.6 from 121 reviews
Balsamic Roast Beef Recipe
 
Prep time
Cook time
Total time
 
This Balsamic Roast Beef Recipe is simple and delicious. You'll definitely want left overs of this roast beef recipe for all those scrumptious leftover meals!
Author:
Serves: 6-8
Ingredients
  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
Instructions
  1. 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)
  2. 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 ¼ - ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.
Notes
If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

 

Enjoy!
Robyn xoxo

DISCUSS

  1. 446

    Beth says

    Thanks for the recipe! This was my first beef roast attempt. It came out well, but I did find that it needed to cook much longer than 4 hours (I had a 3.5lb round roast). The meat came out pretty tough, and not able to break apart as pictured, so we’re throwing it back in the crockpot on low overnight for some french dip sandwiches. I also added a pinch of salt and a pinch of sugar to the broth.

  2. 447

    Lisa says

    I made this last night and it was AMAZING!!

    I doubled the liquid, and cooked it for four hours on high, and a further three on low, and out of the slow cooker came the tastiest, most moist roast ever!!

    We had it last night with bread rolls and dipped it..

    And tonight we’re having it with veges and potatoes.

    Yummo.

    • 450

      Grace says

      Sorry for sounding silly. I’m new to roasting! I don’t understand what you meant by boneless roast beef. Does that mean the beef has to be cooked beforehand? Or can I use raw beef? Can I use beef cheeks or beef cubes for this recipe? Thanks! :)

    • 451

      Kathryn says

      I think that would be okay just add water. The broth is what’s helping to make this tender!

    • 453

      Kathryn says

      The beef cubes are great for stews. It may be hard to shred apart cubes. I think it’s a tougher meat. I’ve never used beef cheek. So, I’m not sure what the cheek may turn out like.

  3. 455

    Ruth says

    I tried this recipe a few weeks ago and it was delicious. I e-mailed the recipe to my daughter. She tried it and also thought it was super. I have just sent it on to my next younger sister (who is skeptical) and I can hardly wait for her to try it and respond. It was a most unexpected recipe and I am very glad I decided to try it because I like vinegary things. A 10 out of 10 from me! Thank you

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