Balsamic Roast Beef Recipe

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.

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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. 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!

Yield: 6 -8

Balsamic Roast Beef Recipe

Total Time 4 hours 5 minutes
Prep Time 5 minutes
Cook Time 4 hours
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!
4.63 from 199 votes
Did you make this recipe?

Ingredients

  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef 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

Directions

  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 1/4 - 1/2 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.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

 

801 comments on “Balsamic Roast Beef Recipe”

  1. I made this with the addition of sautéed onions, peppers, and mushrooms mixed in AFTER the meat was cooked and broken apart. 
    Put it all on top of mashed potatoes and my only complaint is that I could not stop myself from going back for seconds and now I’m super-full and feeling lazy!   : )
    Thanks so much for the recipe, this is definitely getting saved to my regular rotation. 

  2. Hi there. I expect to make this recipe today given how delicious that sounds. Do you have any idea how long I could cook it in a cast iron Dutch oven in the oven? Thank you

    • Hi Annie,
      I usually make this in my slow cooker. If you want to make as you describe, Lodge (who makes cast iron cookware) says if cooking a roast in covered dutch oven in your oven to cook at 275 degrees for 4 to 5 hours. I hope this helps and that you enjoy it! Thanks!

  3. My super picky wife really liked this spin on pot roast! Nice job! I found it tasty with great flavor! 

  4. Thank you so much for sharing this great recipe! I had made a recipe called “Mississippi Pot Roast” in my slow cooker the week before and it was such a disappointment–tough and flavorless!–that I ended up throwing most of it out. Still, I had my taste buds set for a good pot roast and I happened upon this recipe. I don’t like heavily marbled meat, so chose two top round roasts (both of which were cut for London Broil, about 8 inches wide by 2 inches high). I seasoned them with coarse salt and pepper and seared them in an iron skillet, then deglazed the skilled with the balsamic-beef broth mixture and put everything in the slow cooker. I know you said the meat did not have to be seared, but I can’t let go of some old habits, ha-ha. Anyway, after 8 hours on low, the meat just fell apart. I took some of the juice out of the slow cooker and thickened it slightly in a small saucepan with a bit of cornstarch slurry.I I put this in a gravy boat and passed it around at the table–there was still plenty of juice in the slow cooker. To be honest, I didn’t have high hopes, given the pot roast disaster the week before, but I was amazed at the flavor and texture of the meat and so was my family. I had leftovers today at lunch and I am looking forward to making this again. Great Recipe!!

  5. Can I put a frozen roast in for this recipe or does it need to be thawed? 

  6. My family loved it!! I picked up a roast on sale and wanted something other than the standard ‘Sunday roast’ (just like you said lol). Towards the end I threw in 3 chopped carrots and some sliced cabbage. I served it with garlic mashed potatoes and my picky husband went back for senconds and then thirds!! He also requested that I make a stew with a mixture like this 🙂 thanks for the recipe!!! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️

  7. Can I sub beef broth with anything?

  8. What would be a good side for this dish besides the traditional carrots or Potatoes? Can’t wait to try this version sounds delicious!

    • Hi Kesha,
      I serve with many of my favorite vegetables, such as green beans, asparagus, and more, as well as potatoes or rice. I also love to serve with the Popovers in my cookbook. Enjoy! Thanks!

  9. This roast was excellent! My only complaint would be the taste of the red pepper flakes, other than that, really good and flavorable.

  10. I love this recipe I made it for dinner tonight. I marinaded it last night then put in the crockpot on low for 8 hours on low.

  11. I don’t have beef broth, can I use water instead?

    • I accidentally forgot to put in my beef broth concentrate, so essentially just used water and it turned out just fine.

  12. GENIUS!!!! This recipe is so simple and knocks the socks off your guests with it’s amazing flavors. By far, the best crockpot recipe I have to date!!!! 

    This past time I added a bunch of sliced porcini and portobellos….WOW! Many ways to slay this recipe and shockingly yummy!!!!

  13. Two bits of advice that have worked for me, as I have made this dish many times and also included it in my several freezer swaps:

    1. shred the meat ALONG the grain and set aside
    2. thicken the gravy; pour juices into a gravy separator, allow a few minutes to let separate, pour into saucepan all but ~1/2 cup; bring large amount in saucepan to a boil; add 1/4 cup cornstarch to smaller amount & whisk; mix into boiling gravy, whisk until thickened then pour over shredded meat

  14. I just made this and it’s delicious.  What’s the best way to reheat without drying out?

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