Balsamic Roast Beef Recipe

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 125 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

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Comments

  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! :)

    • 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. 454

    Jessica says

    planning on making this but want potatoes and carrots, would you recommend cooking them with the roast and doubling the sauce? Thanks!

  4. 457

    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

  5. 459

    Ronin Dusette says

    I recently stopped eating beef, but I am interested in doing this with a pork shoulder (AKA pork butt). We always make pulled pork in the crock pot, but this recipe really sounds interesting. Totally bookmarking this. :)

  6. 460

    Jacki says

    I don’t have a slowcooker but would love to try your recipe! Do you think it would work to roast it in the oven for a couple hours instead?

  7. 462

    Joe says

    The pictures look like the beef was browned before slow cooking. Are you saying “do not brown it first,” or, “you don’t have to brown it?” Plan on making it this weekend.

    • 463

      says

      Hi Joe,
      The beef wasn’t browned before adding to the slow cooker. In my slow cookers, not saying it happens in all, when you cook the meat for an extended time like recommended, the meat darkens as shown. I hope you enjoy it!

  8. 464

    Kim says

    This turned out really delicious! I thought it tasted like sauerbraten, except without the 2-3 days of marinating the beef beforehand. Very simple, but the results were awesome.

  9. 468

    Briony says

    This sounds AMAZING! I’m going to cook it for my whole family for my birthday! I think it would go splendidly with the German sides I’m planning! Thank you!

  10. 469

    CynthiaTried this to n says

    Tried this tonight with beef chuck flat iron steak. SUPER Yummy and tender!! Great recipe that will be added to our files. Thank You!!

  11. 470

    Dana Edwards says

    I have tried this in the slow cooker and my fiancé and I gobbled it up like little pigs. So yummy! I was given an amazing electric pressure cooker for Christmas and would love to try this recipe in it. Do you have any tips for that? Thank you!

  12. 471

    Denise says

    Whoever that was that answered Beth’s post was mean! I hate to see full grown adults talk like that
    to other adult! I would have tried to use a leaner meat also because I am trying to lose weight.
    Honest mistake- no need to put anyone down.
    That being said, I am anxious to try this recipe! It looks yummy!

  13. 472

    tracy aoki says

    THANK YOU for sharing this recipe. I made this tonight and my hubs and I devoured a huge sandwich. After the 4 hour mark, I cut the meat into chunks with my scissors directly in the pot and let it go for another hour and a half, totalling 5-1/2 and it was very tender and the sauce was plentiful too for left overs. I also did half a tablespoon of regular soy sauce and half reduced because I didn’t want it too salty. My hubs is notorious for adding salt, but he said it was perfect. I’m definitely adding this recipe to my favorites. Thank you again. XOXO!!!

  14. 473

    Rowdy says

    So I just cooked this up, and the meat came out “fallin off the fork” incredible. I used an arm roast, that had a lot of fat on it. The roast was about 2 1/2 inches high, and fit perfectly in the bottom of the slow cooker.
    The first thing I did before throwing it in the slow cooker, was browning the roast in a pan with basalmic vinegar, because I love a little charred taste.
    I then cooked it for 3 hours on high, turning it half way through. then turned the cooker to low and let it cook for another 3 hours.
    I am now in the process of tryin to make a really good gravy with the juices before it is served tonight.
    Thanks for the recipe. It was a perfect mixture.

  15. 474

    Donna Hammond says

    This is really excellent. My husband made homemade buns and we used the juice like au jus. Delicious! I tried it because it didn’t use onions, which are giving me problems. Better than my previous recipe :-)

  16. 475

    Robyn S says

    I found this recipe on Pinterest and am making it tonight since my family loves a good roast from the crockpot. I’m even more excited when I saw that we’re both Southern wives and moms and Robyns with a “y”!

  17. 479

    brandon says

    I made this for dinner tonight with the only deviation that i browned the roast prior to adding it to the slow cooker. regardless, it was excellent. My wife commented that the recipe was a “keeper”. thank you for sharing!

  18. 481

    Susan says

    Help! I tried this yesterday but after 4 hours on high I also had a tough block of meat and no chance of pulling it all apart with forks. After reading the comments (Beth’s above) I wish I had given it more time on low too because it sounds like that did the trick for her.
    Instead I sliced it but I don’t know if it’ll get eaten. So I just wanted to check – is there anything else I could have done wrong? Is there any way of saving all those slices and reviving this one?

    • 482

      says

      Hi Susan,
      I’m so sorry it didn’t work for you on the high setting. Here’s what I’d do. I would chop it, thicken the sauce and make something else from it, like a balsamic pork BBQ sandwich. I’ve never had luck with saving an overcooked pork tenderloin other than using it a little differently – stuffed in mushrooms or ravioli, use it in a soup or salad, or slather it with more sauce for a sandwich or tacos.

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