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 117 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. 378

    Bryce says

    Just tried this recipe and it is awesome! The only change I made was the type of meat…I substituted the roast for 6 Rib Steaks I just picked up.

    Thank you for sharing this Robyn!

  2. 379

    Cindy says

    Made this recipe, and it was delicious – roast beef was exceptionally flavorful and tender. This one is going into my recipe box – it is a keeper. Thank you for sharing it!

  3. 380

    Lyle says

    I was looking for a good but simple recipe to use on a chuck roast when I came across your’s. So many recipes leave the meat coming out gray, mushy and bland. When I saw your pics I doubted that mine would come out that beautifully colored. But it did and the flavor was beyond compare. This is my new favorite defacto pot roast recipe. No carrots, no celery, no potatoes, no cream of anything soup, no onions, no powdered mixes, no chemically derived packets for slow cookers, no bay leaf and yet it was AMAZING. Thanks you for sharing. Super yummm!

  4. 381

    Marisa says

    You are 100% correct…this recipe was GOOOOOOOOD.
    (This has been my ONLY successful roast beef, ever!)
    Def trying more of your fab recipes.

    • 383

      stacey says

      you might not have cooked it long enough or hot enough, so I suggest to you the next time you cook a beef roast, because this is a no fail way, cook it on the stove top make sure your liquid covers the top of the roast when you start. and make sure you have a lid on the pan, cook @ medium heat for about an hr or 2 if that, your roast will fall apart, also for a really beefy flavorful taste add au jus flavor. good luck.

  5. 384

    bex says

    I plan on making this tonight because it sound so fantastic but do not have a slow cooker. How can I prepare this on the stove in a Dutch oven? Thanks.

  6. 385

    says

    I’m so excited to try this recipe. I have a 3 lb. round roast that’s been sitting in my freezer for quite some time that I couldn’t think of what to do with!

  7. 387

    Jenn says

    I’m currently making this with a 4 lb roast and I wanted to confirm that the liquid is not supposed to cover the meat. Should I turn it at any point?? Thanks!!!

    • 388

      says

      Hi Jenn,
      The liquid does not cover the meat and you won’t need to turn it at all. Just leave it to cook in the slow cooker. I hope you enjoy it!

    • 390

      George says

      Also, my roast is 3lbs, do I double the ingredients (balsamic, honey, etc) or no?

    • 391

      says

      Hi George,
      I recommend to cook this with the fat side up. I think you’ll be fine with the original amounts for the balsamic and honey.

  8. 392

    George says

    Thank you for a great recipe. I cooked the roast for 4 hours but the meat was still tough so I added another hour and it came out perfect. I also used some extra seasoning as a rub in the roast before adding the other ingredients. Nice side to go with it: while the roast is resting, cut bacon into lil pieces, fry them, throw them in the remaining gravy, and cook Brussels sprouts there for another hour or so. Amazing …enjoy

  9. 393

    Ru says

    This was sooo good! Thanks for sharing! I did find that the beef needed to be salted after cooking but otherwise turned out perfect!

  10. 395

    Jimmy says

    Yummy.
    I cooked this with a 2.2Kg rump roast for 4.5 hrs on high. Topped up the liquid with 1 cup of cheap dry sherry.

    Day 1 it tasted awesome.
    Day 2 it became even awesomer.
    Day 3 it will be all gone :(

    It was cooked through but was a little tough to shred. Next time I’ll cook it on slow for 7 hours.

    Highly recommended.

  11. 396

    Karlee says

    I really want to try this recipe but my roast is bone in. Can i still make it following these instructions or should i cook it longer? Or can it not be made with a bone in roast?

  12. 398

    Julie says

    Would you please suggest a side or two to go with this recipe? I am making it for company tomorrow and have never tried it before but I am trusting you!!! :) It looks amazing!! Can you eat on rolls/buns? Thanks for your help!

    • 399

      says

      Hi Julie! This is great for serving when entertaining. You can dress it up or serve it as casual as you like. To serve it with rolls, you might want to check out my French Dip recipe using this recipe as the base. You could serve mashed or roasted potatoes, a salad, and roasted vegetables would also be delicious!

    • 400

      Darren says

      Julie, I often serve pot roast on a bed of white or brown rice with a side of pan seared veggies like carrots and onions. Just put some butter in a pan and cook the carrots on med heat for about 5 mins and then turn up the heat to hight and add the onions for 5 more minutes or until the veggies start to brown. Don’t crowd the pan – do the onions in a separate pan if needed – or they won’t brown as nicely. Hope that helps!

  13. 401

    Cheryl Blakley says

    This recipe sounds so good. The honey always scares me though. My family does not like meat the least bit sweet. Does the honey mix in with the other ingredients or is there a sweet undertone. Thanks very much.

  14. 402

    Emily says

    Tried this out for the first time yesterday on a 2.5lb grassfed chuck roast. Cooked it for 8 hours on low in the crockpot. It then sat on the warm setting another hour until I got home from work. The meat just fell apart and was delicious. I’m not a fan of traditional pot roast…bleh. Thank you for a recipe that made me like pot roast again!

  15. 404

    says

    I love two-fer crock pot meals! You mentioned a followup recipe….but since you don’t have an archive to search by month/year….could you add a link to the recipe you were going to share on the next day? Thanks!!

  16. 406

    Gabby says

    I want to make this recipe so bad however I only have chicken and veggie broth at home, could I substitute either one of those for the beef broth and still expect a great result?

    • 407

      Jana says

      I am wondering the same thing! I only have chicken broth but want to make this today. Did you try it? Was it good? Thanks!

    • 408

      says

      Either broth should be okay, but won’t give the full flavor profile that the beef broth does to the recipe. I hope that helps!

  17. 410

    Jonathan K says

    I hope I’ll get a reply before Sunday! I’m supposed to go to my friend’s house and make her dinner. I got her a slow cooker, and she requested a roast. I stumbled upon your recipe and love it! I wanted to ask if I needed to add more of the ingredients. She wanted mushrooms, baby carrots, as well as red potatoes in the roast. Will adding those veggies affect how much of each ingredient I need to put in? Thank you so much!

  18. 411

    susan says

    Sounds great but can it be done in a regular oven if a slow cooker is not available? If so, any adjustments for the recipe?

  19. 412

    Kristen says

    I’m usually leery of recipes I find randomly online, but this one was nothing short of amazing. I thought the balsamic was a bit overwhelming on the first day, but either it calmed down after that or I just became accustomed to the taste – I’m just in love with this recipe now! I particularly like how easy it is…no cream of this, packet of seasoning that, etc etc. Thanks!

  20. 414

    Jen says

    Have made this Balsamic Roast Beef recipe several times and love it! I added a large sliced onion (on bottom of crockpot), only used 1/4 c balsamic vinegar, and sprinkled a full packet of Italian dressing mix on top. Gives it so much extra flavor.

  21. 416

    Denise Kearney says

    This was delicious. I’m so glad I chanced upon your website, and I’m looking forward to trying more of your recipes. I live in Canada, so your “down home Southern cooking” seems new and exotic to me. :)

  22. 417

    Tanya says

    Yum!
    I used this recipe and the meat was so tender and tasty. I actually had a 2 pound roast, used balsamic vinegarette salad dressing (I didn’t have balsamic vinegar on hand) and I forgot the honey, and used black pepper (didnt have the red pepper flakes). But I used the amounts of everything as indicated in the recipe and the meat came out perfectly tasty, perfectly seasoned and so moist. I cooked it on High for 4 hours in the crockpot. Thanks for such a flexible and wonderful recipe!

  23. 418

    Meaghan says

    Hi!
    I have a wee roast. It’s just under 2lbs, meant for 3ppl. Should I keep all the marinade amounts the same as well as cook times?
    Very excited to make this. Serving it with double smoked-bacon brussle sprouts and a light pesto gnocchi.

  24. 419

    lynn says

    Hello Robyn, i don’t have a slow cooker please can you tell me if it can be made in a pressure cooker or in the oven?

  25. 420

    Elyse says

    Hi! I can’t wait to try this recipe. I am always looking for something different when it comes to roasts. I was always taught to sear the roast prior to placing it in the slow cooker and was wondering what your thoughts were on that. What is your method of choice?

  26. 423

    Kelli's Kitchen says

    Congrats Robyn! I have followed you for a long time and to find you on Parade magazine is great – you deserve it!

  27. 424

    Michele says

    Thank you so much. I made your recipe this weekend. it was awesome. The only thing I added with a red onion and cooked it on low for 8 hrs. I am definitely making this again. My boyfriend and I loved it.

  28. 425

    Shannon says

    Hi. I posted a comment yesterday about this recipe not being gluten free, and I see that it does not appear on the page. Is there a reason for that?

    • 426

      says

      Hi Shannon,
      I’m not seeing a previous comment from you either. As far as the recipe not being gluten-free, I’ve not marked it as being gluten-free based on the ingredients included. Of course, you could easily make it gluten-free if you prefer, you’d just need to sub out a few of the items with gluten-free options.

      Thanks so much!

  29. 428

    Faith Hunsberger says

    So I’m about to attempt to make this for only a little over one pound roast, I hope I portion the ingredients right..
    Maybe I’ll wait until the fiance is up to help me with that but, in case you can reply soonish:
    I would change the amounts of the additives to the meat right? 1 compared to 3-4 is quite a difference.

  30. 429

    Lauren says

    Made this once for an easy weekday dinner. It was amaazing- I made it exactly as written.
    Making it again to bring to a Thanksgiving dinner with a massive 7 lb’er. I doubled the rest of the recipe as well. (As beef sliders)…mmm. Here’s hoping it works out as well as the first time! This meat is slightly fattier so I will definitely be cooking down the gravy to lean it out a bit.

  31. 430

    crockpot newbie says

    I just made this roast in my new crock pot. Oh my… I only have two settings.. low and high. So. I cooked it on low for seven hours. I had a 2.75 pound chuck roast, 5 small potatoes, 6 small carrots, one sweet onion, several celery stalks and cut those all into big pieces. Added one can of beef broth, 1/2 cup of BVinegar, 2 tbs worcestershire, 2 tbs honey, one tbs pepper flakes, one tbs thyme, one tbs soy sauce. Oh my goodness… it is so moist, falling apart, delicious. I did add more salt and pepper at the end. I thought the soy sauce might add a bit of salty flavor but it really didn’t. I am amazed how moist and flavorful this roast is. Thanks so much for this recipe. !!! Love it.. Learning as I go !!

    • 431

      erin says

      Hi Everyone. This looks amazing and I will be making this for dinner, however I do have one quick question. What are some ideas as a side for this if your not going to make sandwiches out of it? Garlic mashed potatoes with some fresh carrots? We really dont like rice, however i suppose rice would be good with this as well. Any thoughts welcomed. Thanks and have a great day!

  32. 432

    Lyndsay says

    I made this the other day and was so excited to try it! Sadly, when I took my meat out of the slow cooker it was gray, and so tough it was actually hard to cut through with a knife — two forks did nothing to shred it :-( I had cut the recipe back slightly (about 2.75lbs of chuck beef, and used about 2/3 of all the other ingredients) — do you think it overcooked?? Do you normally use closer to the 4 lbs of meat so that it doesn’t overcook? Let me know — I’d love to try this again and hopefully be more successful!

  33. 433

    Susan says

    Made this today with 2 chuck steaks. I had never cooked this cut of meat before but it came with my side of beef so I went searching for a recipe and this one popped up. Very nice. We had it on homemade buns with a side of coleslaw. Kids loved it!

  34. 434

    Noelle says

    Can anyone tell me what she means when adding gravy when the meat is done cooking. Am I making gravy, is there a recipe for this or am I using leftovers from the meat juices? Thanks!

    • 435

      says

      Hi Noelle,
      You are right that you are using the juices from the meat and the balsamic mixture to make the gravy. I hope that helps!

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