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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Not only does this sound good, but it looks absolutely beautiful!!!!! Pinned and can’t wait to make it. Thanks for another fantastic recipe…looking forward to the next recipe!!
My hubs will love these recipe because there are no vegetables in it! Yep, I’m making it soon. Must share it so I don’t lose it. Sharing on FB and pinning!
Are chuck and round roasts considered pot roasts?
Yummm. And Judy that was my same question. Who knows what I would have tried to use. Thanks..
Sorry – should have put this in my previous question. Did you add any salt and pepper at all? Thanks.
Hi Judy,
No. I don’t add any salt and pepper to my balsamic roast beef. Hope you enjoy it!
Hi Robyn, A queston – what type of beef roast did you use – sirloin tip, chuck roast, bottom round? It probably makes a big difference. Thanks.
Judy
Hi Judy, for the roast beef pictured, I used a 3.4 pound, boneless chuck roast. However, I use rump and chuck roasts interchangeably in this recipe. The chuck roast does contain a bit more fat and therefore will yield a bit more tender and flavorful result.
Sounds incredibly delicious, Robyn. A must-try for sure.
This sounds AMAZING!!!!!! Can’t wait to try this thanks for sharing.
bookmarked and making this 🙂
Oh my gawsh. This is so going on our menu! I’ve made balsamic pork in the slow cooker that is out of this world amazing…never even thought to do this with beef! Pinning this one for dinner soon!
Sad to say just tried this and was disappointed not sure what happened followed it to a t. Meat was tough not lots of favour. Sorry
I just made this and it was incredibly tender and flavorful. It literally took me 1 minute to pull apart – it was that tender. Just in case you want to compare notes, here’s what I did…
I used a 3 pound beef round that was 1 3/4″ thick. I cooked it on low for 8 hours in my slow cooker and had prodded a few holes into it so the juices could get in the middle. I used a very good quality aged balsamic, not the cheap grocery store stuff. There is a huge difference in balsamic vinegars. The cheap ones taste very vinegary and have a thin consistency. The better ones are aged for years, have a thicker consistency, complex flavor, and are sweeter. I also used a good quality Worcestershire sauce – they can vary quite a lot.
Mine came out with the browned outside and I suspect it is from the deep rich color of the balsamic that I used.
can you name the better quality of balsamic vinegar.?i want to get this recipe right.
Costco’s Balsamic is the best!
I agree – Costco definitely has THEE best balsamic. Other brands make my stomach hurt, but not Costco’s! I can’t wait to try this recipe.
I haven’t tried the Costco brand but I LOVE the Williams Sonoma Olivier 25-year barrel-aged Balsamic Vinegar! The clerk told me that is so good you could eat it with a spoon, and she was right!
Can I do this recipe with striploin?
I wonder if you didn’t cook your meat long enough. I notice a lot of times even after 8 hours it needs a little bit more time. I go maybe 9 or 10 and then it’s perfect. That has saved me a few times.
Surprising, I thought just the opposite…tender AND full of flavor. Wonder what could have went wrong???
I have a wonderful PRO-tip that I recently discovered on Pinterest for shredding/ pulling meats quickly without burnt fingers!
-Just set up your Kitchen-aid stand mixer and break your roast into smaller chunks that fit in the mixing bowl, use the paddle attachment and start out on Speed 1 then to 2 until its all pulled and shredded to a consistency of your liking! No-mess! no cutting board with two forks! no worn out hands! WHO KNEW?!?
-Let me know what you think?!
This method works great for shredding chicken as well.
Easiest, most favorite way of shredding meat…it’s my go-to method!