Balsamic Roast Beef Recipe


4.88 from 247 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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 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.

How to Make the Best Balsamic Beef

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!

Balsamic Roast Beef Recipe

4.88 from 247 votes
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!
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8


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


  • 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)
  • 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.
  • 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.


Calories: 432kcal | Carbohydrates: 6g | Protein: 43g | Fat: 35g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Maria says:

    has anyone tried making this in an instant pot while frozen?😬 any suggestions?

    1. Robyn Stone says:

      Maria, My recipe Instant Pot Balsamic Roast Recipe tells how to make this in an Instant Pot. I haven’t made this with frozen beef or had any comments from people who have used frozen beef in the Instant Pot. However, many people say they use frozen roast for this recipe in the slow cooker.

  2. Grayson Hollingsworth says:

    Hi! What do you like to serve this with? The usual potatoes and a veggie or salad? I can envision the sandwiches (yum) trying to envision this plated alone..

    1. Robyn Stone says:

      Grayson, 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!

  3. Tara B Kulinski says:

    Hi, would venison roast work in this recipe? Maybe just longer cook time?

    1. Robyn Stone says:

      Tara, I haven’t made this recipe with venison roast but if you did use it, you would need to cook at least 8 or 9 hours or until the roast breaks apart easily. Let me know how it works if you try it.

  4. Tammy says:

    5 stars
    I love this recipe. I use this to make your French dip sandwiches.
    It’s a big hit. I shared this with my mom and she loves it too.
    Thank you

    1. Robyn Stone says:

      Tammy, I’m so glad you and your mom love this recipe. I love that you can have two meals with the recipe: roast beef one meal, then the French dip sandwiches for another. Thanks!

  5. Christine Salerno says:

    5 stars
    I make this at least once a month because my husband absolutely loves it! Great & easy recipe!

    1. Robyn Stone says:

      Thanks, Christina. I’m so happy your husband loves this recipe.

  6. Alicia says:

    5 stars
    Just wanted to let you know that I’ve been making this and loving it for about 7 years now! I’ve shared it with many as well! We always eat it as french dip sandwiches and i’ve never tried another recipe becuase this one is just too good to wander 🙂 Making this for dinner tonight and I made homemade hoagies for the first time ever, can’t wait!

    1. Robyn Stone says:

      Alicia, I love to hear that you have made this recipe for so many years. I love it in French dip sandwiches, too. Thanks so much.

  7. Peggy Richardson says:

    Just made this last night. It is scrumptious!! I only cooked it 6.5 hrs on low(2,5lb) and it was a little chewy. I would recommend cooking full 8hrs or maybe longer if you have a larger roast. You might want to increase the sauce if you do a larger roast also, You don’t want to scrimp on the sauce, I could lap it up like soup! There has been a lot of discussion about what balsamic vinegar to use. I used Costco’s and it was great!

    1. Robyn Stone says:

      Peggy, I would check to see if the roast would break apart easily before removing from the slow cooker. If it doesn’t, I would then cook it a little longer. This would prevent taking the roast out to serve before it is really tender. I love the sauce this makes, too, and always have enough if cooking a 3-4 pound roast.