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. Thank you so much for sharing this great recipe! I had made a recipe called “Mississippi Pot Roast” in my slow cooker the week before and it was such a disappointment–tough and flavorless!–that I ended up throwing most of it out. Still, I had my taste buds set for a good pot roast and I happened upon this recipe. I don’t like heavily marbled meat, so chose two top round roasts (both of which were cut for London Broil, about 8 inches wide by 2 inches high). I seasoned them with coarse salt and pepper and seared them in an iron skillet, then deglazed the skilled with the balsamic-beef broth mixture and put everything in the slow cooker. I know you said the meat did not have to be seared, but I can’t let go of some old habits, ha-ha. Anyway, after 8 hours on low, the meat just fell apart. I took some of the juice out of the slow cooker and thickened it slightly in a small saucepan with a bit of cornstarch slurry.I I put this in a gravy boat and passed it around at the table–there was still plenty of juice in the slow cooker. To be honest, I didn’t have high hopes, given the pot roast disaster the week before, but I was amazed at the flavor and texture of the meat and so was my family. I had leftovers today at lunch and I am looking forward to making this again. Great Recipe!!

    1. Not sure what went wrong, I’ve made the Mississippi pot roast a few times and my kids LOVE it, full of flavor. I use an entire stick of butter, 1 packet of ranch, 1 packet of brown gravy, and like 8-10 peppers. It always turns out awesome. I’m excited to try this one as well. 

    1. I used frozen venison roast and it came out fabulous!!! It’s a winner in my book! I do like the char when searing it first but for in a hurry, throw it right in the crock pot frozen…it’s delicious 😋 

  2. My family loved it!! I picked up a roast on sale and wanted something other than the standard ‘Sunday roast’ (just like you said lol). Towards the end I threw in 3 chopped carrots and some sliced cabbage. I served it with garlic mashed potatoes and my picky husband went back for senconds and then thirds!! He also requested that I make a stew with a mixture like this 🙂 thanks for the recipe!!! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️

  3. What would be a good side for this dish besides the traditional carrots or Potatoes? Can’t wait to try this version sounds delicious!

    1. Hi Kesha,
      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! Thanks!

  4. This roast was excellent! My only complaint would be the taste of the red pepper flakes, other than that, really good and flavorable.

  5. I love this recipe I made it for dinner tonight. I marinaded it last night then put in the crockpot on low for 8 hours on low.

    1. I accidentally forgot to put in my beef broth concentrate, so essentially just used water and it turned out just fine.

    2. I just used vegetable broth, which was all I had in the cupboard. Didn’t think to see if I had bouillon cubes like another poster suggested. Worked out just fine. 

  6. GENIUS!!!! This recipe is so simple and knocks the socks off your guests with it’s amazing flavors. By far, the best crockpot recipe I have to date!!!! 

    This past time I added a bunch of sliced porcini and portobellos….WOW! Many ways to slay this recipe and shockingly yummy!!!!

  7. Two bits of advice that have worked for me, as I have made this dish many times and also included it in my several freezer swaps:

    1. shred the meat ALONG the grain and set aside
    2. thicken the gravy; pour juices into a gravy separator, allow a few minutes to let separate, pour into saucepan all but ~1/2 cup; bring large amount in saucepan to a boil; add 1/4 cup cornstarch to smaller amount & whisk; mix into boiling gravy, whisk until thickened then pour over shredded meat

  8. I’m making this right now in lieu of turkey for Thanksgiving! Making all the traditional Tgiving sides though : ) it’s smelling delish!

  9. OMG if you have not made this yet, do it right now! I have never posted a review before but I just had to say something about this one. I simmered this all day in my slow cooker while watching my grand children today. My daughter asked what smelled so good and I showed her. Seriously this is the easiest recipe to make and by far the best beef roast I’ve ever had!! I’m keto so I put in on mashed cauliflower and I about died it was so AMAZING!!! I wish I could give it more than 5 stars. 

  10. I’ve used this recipe several times, for my household and for guests. It is easy to prepare and the taste is absolutely wonderful! The meat is juicy and tender. We eat with hoagie buns or smother it with servings of mashed potatoes. Fabulous meal! This recipe makes anyone get compliments as if they were a professional chef 👨‍🍳 Brava 

  11. This sounds so good! I found the recipes while looks for shoulder roast recipes. How would this do with a shoulder roast?

  12. This is the EASIEST and BEST roast I’ve ever made!! I made it for Christmas dinner and not only did my parents and in-laws love it so much that they asked for the recipe, but they talked about it to their friends who also asked for the recipe. My super-picky youngest daughter even went back for seconds (which she NEVER does for meat), and she said “mama, it’s so good!”. Made my heart smile… 

    When I made it, I browned it in a heavy dutch oven then cooked it in the oven for 3 hrs on 350. I added a diced onion under the roast, a whole sprig of rosemary, and a package of fresh baby portabella mushrooms (halved). I’m making it again today without adding the mushrooms and can’t wait for dinner tonight! Thank you for such a phenomenal recipe. It will be our Christmas dinner recipe every year from now on!

  13. This was wonderful. A perfect combination of flavors. I am a good cook but always looking for new ideas. My family is not big roast beef eaters but this time there was none left. Served the beef with mashed potatoes and used the sauce as gravy. Super meal. Thank you.

  14. Pretty darn good. I will be making this again for sure! How I made my gravy is I melted two tablespoons butter in a sauce pan then two tbsp flour to make the roux then a cup of juice from the roast. Let that simmer till you like it. I put the meat on a bed of mashed potatoes then put some browned buttered corn with paresely on top then I drizzled it with that gravy. Omg it hit the spot 

  15. Love this meal! Family think it’s delish 🙂 I add chopped onions to the sauce in the beginning aswell love it 

  16. This is my dinner tomorrow I gave my husband the list of ingredients needed he looked at me with this look and is not sure about the balsamic vinegar told him about the awesome reviews and I am going for it. I will let you know what my family thinks Sounds wonderful to me.

  17. Thinking of cooking the roast with irish potatoes, carrots and celery and onions.Have you also? Should they be in the bottom of crock pot?

  18. I only have a 2lb roast, do I still use same amount of liquid? Also when you say put in slow cooker insert, do you mean place it on the metal rack, so it’s not touching the slow cooker pan? Thank you! 

    1. It would completely change the recipe, Brenda as the balsamic vinegar adds a lot of flavor to it. I’d suggest using it as written in the recipe. I hope you enjoy it! Thanks!

  19. Made this recipe exactly as it reads with a 3.5lb chuck roast on low for 7 hours. It is perfect!

    I have removed the fat from the remaining gravy and am looking forward to making French Dip sammies tomorrow with the leftovers!

  20. I made this for my family – 5 and 7 yo – I put 1/4 cup of balsamic vinegar- and it was delicious- a huge hit – which is SO rare! My hisband wants it as a staple! Fine by me- super quick and easy and yummy! 

    1. Hi there! Just bought all the ingredients for this recipe, can’t wait to make this tomorrow. Just curious as to why you chose not to brown this one vs the other pot roast recipe I noticed on your page. Thanks a bunch!!

  21. This has been a hit with my family – especially my 5 year old and husband who have requested it as a weekly staple. It’s SO easy and delicious – I only use 1/4 cup of balsamic, and it’s still very tasty, but not too strong for the kids.

  22. Absolutely amazing! I do this recipe all the time. I add shallots to it, they come out very good with the sauce.

  23. This recipe has a special meaning for my family. Back in 2014, when my husband (then fiancé) and I were looking for our first house, we found a house that we absolutely fell in love with, and they happened to have this cooking in their slow cooker when we looked at the house! It smelled so delicious while we were walking around that I snapped a photo of the recipe printout that was in the kitchen before we left. We ended up buying the house and I made the recipe for the first time the day after we moved in; it was the first meal in our new home. Now (almost 6 years and 2 kids later) we are still in the same house, and every time we have this for dinner we talk about when we bought our house and how our family has grown.

    1. It can be made the day ahead. I would wrap it tightly or place in an airtight container and refrigerate after it has cooled. When you are ready to reheat, remove from the refrigerator, place in a pan, tent with foil and reheat in a 350 degree oven until warmed through – about 20-30 minutes.
      I hope everyone enjoys it! I also have the Instant Pot Balsamic Roast Beef recipe if you have one of those, too. Thanks so much!

  24. Prepping my freezer for new baby — can I cook it and then freeze/reheat or would it be better to prep and freeze and then add to slow cooker when we’re ready to eat?

  25. This is sooo soo good! I made gravy with the juice and put it over some mashed potatoes. I ate the roast with a piece of bread. I’ll do it with some dinner rolls next time. I can’t wait to eat this again. It was such a hit at the house. Thanks for sharing this great recipe!

  26. Fantastic recipe – family loved it
    I added onions to the crock pot because I LOVE them – I think its a defnite positive addition.
    I served with green beans and mashed sweet potatoes.
    Thanksso much!

  27. Just made Balsamic Roast for my family and it is SO delicious. I’ve never written a comment and I stopped mid-meal to write this one. We put the meat on buns sloppy joe style with a gravy like reduction of sauce. Meat is so tender and juicy can’t wait to make it for the in laws! Thank you so much! Mmmmmm

  28. I was prepared to throw this piece of meat away when I came across this recipe. The cut of meat i had was a beef chuck arm roast. I had never even heard of this cut of meat. I had 1.5lbs and it was not even completely thawed. But, I put it the crock pot anyway and halved the other ingredients (because I had a much smaller cut). I cooked it on in my slow cooker for 8 hours and served it as sandwiches on Ciabbata bread, some thin provolone cheese and a small yellow caramelized onion. It was super tender and the au jus was delicious. Thank you for this recipe …It is definitely a do over.

  29. This is wonderful! I’ve been eating my way through this for lunch every day at work and everyone who comes into my office remarks on how good it smells! This is definitely my go-to recipe.

  30. Girlfriend. This is Culinary Chris. After a couple of hacks I made this Recipe. I added 1/4 cup sugar free maple syrup and tbl. Spoon lemon pepper. Your recipes rock. I cook to instructions and put a old man twist on them.

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