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
I used a cheap cut of pork, because it was much cheaper. It didn’t work that well. The flavor just didn’t seep in very well. I found a recipe for a balsamic bbq sauce, though, and it still made great pulled pork sandwiches. So, guess I should actually follow the recipe next time. 🙂
I made this with rump roast a few times and it was really delicious. Tonight I made it with chuck roast and it was out of this world. My kids asked me to make much more next time – this time we were literally scraping the serving dish for more.
I made this last night and it was very good!!! I have an All-Clad Slow Cooker and it came out just like the way yours looks!!! It was very tasty with mashed potatoes and broccoli. Tonight is Left Overs but making it like the French Dip way!!! Can’t Wait. Thanks
Very disappointed with this recipe. I found this to be tasteless,and bland. I smelled good while cooking. We ended up adding BBQ sauce to salvage an expensive piece of meat. 🙁
I’m seriously surprised you found this to be bland. Are you using high quality ingredients? I’m someone who like my food VERY flavorful, big on seasonings and such, and I find this recipe hits the mark every time. And you should be using chuck roast, wish is a less expensive cut, but perfect for slow cooking.
Found you on Pinterest…I’ve made this roast a few times now, and it is definitely one of our new favorites! My oldest daughter even requested it for her 10th birthday dinner (instead of going out to a restaurant)!! I don’t have a slow-cooker, though, so I use my cast iron dutch oven and cook it at about 250 for 4-6 hours…it comes out amazing every time! Thanks so much!
Please tell your daughter I said, Happy Birthday!!! She is a girl after my heart!
This was SO good! Made it tonight, very easy, nicely browned, and very tender. The gravy was excellent, and tasty with mashed potatoes. Planning to make French dip sandwiches with the leftovers. Thanks for sharing such a great recipe; I’ll definitely be making this one again!
Just made this today and it was delicious! Turned out perfect @ 9 hours on low. Very tender and flavorful. We ate it with a potato casserole side, but next time I’m making sandwiches with it because homemade tender juicy roast beef sandwiches on toasted buns….enough said. Thank you!
I made this last night and it turned out great! Probably one of the best things I’ve ever made! Thank you for the recipe 🙂 we are having the roast beef sandwiches tonight.
I actually didn’t have soy sauce, so I used an equal amount of low sodium Dale’s Seasoning which is basically a soy sauce marinade. Tasted great, edges were browned and whole thig was juicy. I used my slow cooker on low for 9 hours.
Made this tonight, and it turned out JUST like the picture. I’ve read some of the reviews that said it turned out nothing like the post, but I think if you cook it low and slow, that’s the secret. Mine even had the dark edges, just like in the picture. I cooked it on low in the crock pot for 7 hours. I checked it a couple hours before, and it hadn’t reached that ‘pull apart consistancy’ yet. The flavor was delicious, and I am excited to have a pulled beef sandwich with it tomorrow. GREAT recipe (and I usually ONLY make the Pioneer Woman’s Pot Roast!!)
I made this for my husband last week with the intent to have leftovers for french dip sandwiches. We didn’t have enough, so I’m cooking it again tomorrow with a much larger roast.
Thanks for a fantastic recipe!