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.

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 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!

4.6 from 179 reviews
Balsamic Roast Beef Recipe
Prep time
Cook time
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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!
Serves: 6-8
  • 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
  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.
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.

Robyn xo


733 comments on “Balsamic Roast Beef Recipe”

  1. What if I need to do a double recipe? Any idea of cook time in crock pot or slow cooker?

  2. what side would you serve with this??? I was thinking if plated mashed potatoes and some type of veggie, or if on a sandwich with potato salad or Macaroni salad…

  3. Pretty much made this yesterday. I didn’t have beef broth so I used water. Added onions. About 4 hours in I decided to try adding some left over organic tomato soup I had from the night before. It turned out really well, the beef was pull apart, no knife needed. I will definitely be making this again.

  4. i’m going to make this today, but i use the ceramic pot from the slow cooker in the oven. how long and on what temp would you recommend? thanks

  5. What kind of gravy are we using at the end? Or do you just mean the liquid remaining in the pot? I’m a newbie cooker, so please excuse my dumb question.

  6. I was looking for the most tender beef to use, can this be made with prime rib roast ?

  7. What cooking adjustments would you make if you added cut up potatoes and carrots to this? Just put the potatoes on the bottom and cook for 8 hours on low? Increase seasonings at all?

    • Hi David,
      I wouldn’t recommend adding the potatoes and carrots to the slow cooker to cook the full time with the meat in the balsamic liquid as they’ll absorb too much of the balsamic and have a more vinegary flavor than what I think you might want. I wish it would work, but when I tested it, we found that it just wasn’t great that way. What was great was to roast the vegetables in the oven and then serve a bit of the reduced balsamic liquid with them. YUM! xo

  8. I have a much smaller roast that was in the freezer (1.5 lbs) and was searching for a new recipe to try wth it.. how much would you adjust roasting time?

    • Hi Emily!
      You should be fine to use the same cooking time in the slow cooker. With the balsamic liquid in the slow cooker, your roast should be tender and falling apart! You will have more of the balsamic liquid remaining in your slow cooker once your roast has cooked, but I would reduce it on the stove to serve with the roast and then store any leftover of the balsamic liquid in an airtight container in the refrigerator for up to a week for use. I hope you enjoy it! xo

  9. I LOVE this recipe and have made it several times. It is always a hit. I want to make this for a company potluck next week, but don’t want to get up in the middle of the night to start the slow cooker. I’m thinking of cooking it one day prior, then refrigerate overnight (juices and all) and then set on low for 4 hours prior to serving. Any better ideas? Have you tried this before?

    • Hi Lauren,
      I am so glad that you enjoy this recipe! It’s one of our favorites too – so much so I made sure to include it in my cookbook!
      I’ve not tried reheating it this way before, but it should work fine. You can also take the beef, place in pan, tent with foil and reheat in a 350 degree oven until warmed through – about 20-30 minutes.
      I hope everyone enjoys it! Thanks so much!

  10. I just put this in the crockpot for dinner today; we are going to be having it with some roasted acorn squash from our garden. I cannot wait to report back the amazing results.

  11. My son is allergic to soy, is there something I can substitute it with or would it still taste okay if I leave it out entirely?

    • Hi Patra,
      You can substitute with coconut aminos. I am sensitive to soy as well and use it in place of soy in recipes that call for soy. I hope you enjoy it! xo

  12. TAMARI is a gluten free soy sauce sub. Not all tamari is gluten free, but most.

  13. Can I cut it into cubes instead of shredding it?

  14. Place in slow cooker thawed or frozen? I’ve seen both.

  15. How long does it take for the roast to get a bark or get brown on the edges?

  16. Do you prefer cooking on Low or high?

  17. This smelled so delicious while cooking but I was disappointed with my results. I cooked it for 4 hours on high but it was tough when done and did not fall apart at all.. I’ll try again sometime and cook on low but any idea what my problem could have been?

    • Hi Lauren,
      I’m sorry your roast was tough. I make this all the time and mine is not tough. I always use a chuck or round roast according to the recipe and mine always pulls apart and is so tender. Thanks!

    • Most likely just needed to cook longer. All crocks are different. Some cook hot some don’t.

  18. Do you ever put carrots and potatoes in the crock with this recipe?

  19. If I were to double the roast size, how much longer would I cook it for? 

  20. Do you know how you would convert this to a pressure cooker recipe? 

    Rating: 5
  21. Can you make this in a roaster in the oven?

  22. Trying this tomorrow when my son and his girlfriend are here. Looking forward to it!

  23. I am making now but didn’t have soy or worstchester,,,, any substitutes or shoud I run to the store???

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