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

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!
4.64 from 227 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Servings: 8
Course Main Course
Calories: 432kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 (3-4 pound) boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce or coconut aminos
  • 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.

Nutrition Information

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
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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880 Comments Leave a comment or review

  1. 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

  2. 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.

  3. 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?

    1. 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

  4. 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?

    1. 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

  5. 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?

    1. 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!

    2. Use a household light timer. That’s what I do. Keep crock in fridge till you go to bed. Pop it in slow cooker with outlet timer set. Go to bed and wake up smelling it in the morning. 

  6. 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.

  7. 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?

    1. 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

  8. 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?

    1. 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!

    2. Mine was also tough, even after cooking a very long time, I’m making it today with a chuck roast.  The first time I used a round roast( with the string around  it, I cut the string before putting in crockpot????

  9. I need help! Making this right now and i have no idea what it means when she says to put the meat into the insert of the slow cooker? Is that the metal rack insert? I have a way of messing up everything I cook, so I need exact directions, lol!


    1. Hi Ashley, it’s just the inside, sometimes called a “crock” or some slow cookers have a removable “insert”, or inside that you place the food being cooked. It is not a rack. Hope you enjoy it. Thanks!

  10. Second try! I love this recipe! I mix flavors of balsamic, using half regular & half cherry or even some pineapple balsamic. You can serve this with oven roasted potato wedges seasoned with salt, pepper, rosemary, thyme, etc., or made from scratch rice pilaf & fresh green beans, broccoli, etc.

  11. Made this the other day, turned out great. Chuck roast cooked for 8 hours, fall apart tender. Great taste,will make again!!!!

  12. Made this the other day. Turned out great, fall apart tender and great flavor! Will make again! Cooked on low for 8 hours, didn’t disappoint!

    1. Totally agree with Rosanne above! This was a spectacular good-tasting and easy recipe. I have added to the top of the list for the next time I am on the meal train for those needing a meal from our church. We had some leftover frozen shredded hash browns which we cooked over some carmelized sweet onions. Thanks Robyn!

  13. I made this recipe today with a round roast.  It was like tearing apart a 2×4.  Not sure if the 3.8 roast was supposed to be cubed? I have 3 different sized crock pots and used the middle one for the 4 hour slow cook.  There was no flavor in the meet.  I reduced the sauce and skimmed the fat but it still did not make up for a $22 piece of super dry slow cooked meat that was supposed to be fork tender.  

    1. I’m sorry your roast was dry, Chris. I’ve never had that problem so I’m not sure what happened. Mine is always as pictured and shreds easily with a fork, has loads of flavor from the ingredients in the recipe. I’m wondering if you cooked yours on high for the 4 hours or on low for longer as given in the recipe. Thanks.

  14. Do you think this would this work with pork as well? I have a 4lb pork shoulder in my freezer that 8 looking for a recipe for. I’ve made this recipe and we all loved it so I thought of it right away when thinking of what to do with my pork…

  15. This is delicious! It is my go- to recipe and my husband loves it! Very simple, quick, and the flavor is outstanding!

  16. My wife said I made the best dinner in a long time. I followed recipe exactly. Four pound chuck roast on slow setting in crock pot for 8 hours. Came out perfect Thanks.

  17. Love recipes with balsamic and honey. The title of this recipe is technically incorrect – fall apart/shredded beef using a chuck cut is a pot roast, not roast beef. This recipe is intended for use with a fattier chuck cut, the tough sinew breaks down well with a long wet cooking technique such as the crock pot/slow cooker. Completely different cooking technique and completely different results from roast beef.

    Roast beef is slow cooked – but dry (not submerged in a lot of liquid) and usually in the oven. Roast beef is typically cooked to LESS than well-done and sliced, a la “roast beef sandwich”. Those complaining of dry & tough results might be using rump or round roasts, which would be good choices for roast beef but a poor choice for pot roast, as they are leaner and will only get tougher and drier the longer you cook them. 

    Not intending to be a soap-box smarty-pants, but reading through the comments, it’s clear that some of the poor results are probably due to having used the wrong cut of beef.

    1. Agreed. Roasts from the hind end (round) are tougher and much better suited to slow/rare cooking method. Those muscles are much leaner and work harder throughout the animal’s life. Compared to the loins, or back muscles, which are marbled with fat and very tender because they don’t do much “work”. This is where the best steaks come from.  The chuck or shoulder makes the best pot roast, hands down. BTW, I’m making this recipe today using a boneless shoulder roast. 

  18. Made recipe exactly. Husband loved it! Used beef top round roast and cooked on high for 6 hours as I prefer to shred the beef. Was delicious and had a nice deep flavor. Didn’t taste vinegary but was very balanced rather. I have made MANY crockpot roasts and this was a good blend of fast assembly and robust flavor. Will make again.

  19. I have made your recipe a few times and each time the reviews are awesome! I have been asked to make this again for our family reunion on Sunday. A big crowd. It will be served as sliders. Question: I have a very large slow cooker and had the butcher cut me a 8 lbs blade/chuck. Do you think I should cook 2 bathes (cut my roast in half) or do as is, but slow cook overnight?

  20. Awesome recipe! I used an elk roast instead of beef and it turned out so delicious! My kids can be picky and they all came back for seconds and finished it off. I’m definitely making this again. I can’t wait to try some of your other recipes.

    1. That sounds delicious, Amber! I’ve not tried this recipe with elk – I love that you did and it was delicious! I hope you enjoy my other recipes as well! Thanks! xo

  21. I am going to give this a try tomorrow with my chuck roast. What kind of balsamic vinegar did you use? White, aged or flavored?

  22. Ive made this several times as is and it is delicious!
    Making it today, except i only half 1/4 cup balsamic, so i used red wine vinegar for the other quarter, and some fresh local honey i had. Hopefully it will be just as delicious!

  23. I just fixed it for the second time and my husband suggested I write and thank you!!!! We have shared it with friends who love it as well. I used a round roast the first time and a chuck the second. The second was way more tender. The first was great, but the second won!

  24. I tried this using the slow cooker function of my Instant Pot Ultra.  Cooked it on low setting for 8 hours.  The portion of meat (lower 1/3 of the 4.2-lb. chuck roast) that was submerged in the sauce came out perfectly.  The upper 2/3rds would not pull apart with forks.  Fortunately, this being an Instant Pot, I immediately turned it on the pressure cooker function and cooked for 20 minutes on high, then natural released for 10 minutes.  That is what the IP cookbooks suggest for cooking a chuck roast.  The meat was perfect and pulled apart easily.  

    This was the first time I’ve tried the slow cooker function of the Instant Pot.  I have no idea why the meat turned out unsatisfactorily at that setting.  If any readers have suggestions, please let me know.

    Love the sauce and would make this again.  Just not in the IP at slow cooker setting. 

    1. Hi Nancy
      I’m glad you enjoyed the roast, but I too am curious about why the slow cooker setting on your Instant Pot didn’t cook the meat as it should. I’d love to hear if other readers have suggestions about the slow cooker setting on the IP too.
      In the meantime, if you have a separate slow cooker, I know this recipe turns out deliciously made in it. And if you specifically want to use the pressure cooker method again, take a look at my Pressure Cooker Balsamic Beef Recipe. Thanks so much! xo

  25. 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. 

  26. 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

    1. 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!

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