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
A-MAZING!!!
Q: If i don’t use the Worcestershire sauce do you think it will make a big difference?
OMG! My hubby ate and has requested that this recipe go into regular rotation at our house. That’s high praise! I don’t have a slow cooker here in Germany but it works cooks perfectly in oven on slow heat for 1 1/2 hours.
We love this roast! We’re making it for the third time today and serving it over polenta and goat cheese with sauteed mushrooms. Can’t wait until dinnertime! Thank you for sharing this great recipe.
I made this on the stove in my tagine. It was fabulous! I used a cross rib that I cut into 4-5 inch pieces and let it go at a really low temp for a bit over 3 hours. This is a new favourite. In my opinion the tagine does a better job of braising than my dutch oven or crock pot.
I made this today in the crock pot. I left out the red pepper flakes but didn’t change anything else in the recipe. The meat was great but I hadn’t cooked the sides yet. Husband was leaving for work and I wanted to feed him before he left so I combined this recipe with another I had found on Pinterest… A recipe for a roast beef grilled cheese. He loved it! He even asked for seconds. I’m calling this a winner!
a friend gave me a really good bottle of balsamic. will try it with this recipe
Hi, this looks really amazing! I have a question that may seem stupid, when you say roast beef do you mean beef thats already roasted or roast beef as in a beef roasting joint that is raw? I’m english and I think we just have different ways of putting things, Sorry ! x
Beef roasting joint…definitely raw but also boneless. If you are in America, when you go to the store you’ll see “chuck roast” or “round roast” in with the other raw beef and that’s what you want. You prob could do this with a bone-in joint but that’s not what Americans typically use for their roasts. 🙂 good luck!
Do you know what number this cut of beef would be? I’m living abroad and they don’t use names like “chuck roast” or “round roast” here just numbers for the different parts of the cow. any suggestions would be appreciated.
Used this recipe with both beef chuck and pork butt. Both were outstanding but i lean a little toward using pork butt with these flavors. Oustanding recipe.
People…
For those of you who didn’t have success, or doubt that this was cooked in a slow cooker because of the browned edges in the picture….
OH YES it will brown up like that in a slow cooker! Robyn explained she doesn’t turn over the roast during cooking. It is the top of the roast, the part sticking out of the liquid that will turn brown like what you see in the picture. If yours didn’t… you didn’t cook it long enough! (I do prefer to flip the meat part way thru just to make sure all of it gets the flavors of the sauce. But it works either way.) If you want it more browned after shredding the meat, you can place the shredded meat under the broiler for a few minutes. But really no need for that extra step if cooked long enough.
So… if the edges didn’t brown, you didn’t cook it long enough!
If yours didn’t shred… you didn’t cook it long enough! (or you used the wrong kind of roast)
If yours was tough… you didn’t cook it long enough!(or used the wrong roast.)
If yours was flavorless… you did’t cook it long enough! (or had the wrong roast.)
Get the idea?!?
Here is what you need to know about slow cookers: What is high on one person’s crockpot, may not be the same exact high temperature on another person’s crockpot. The same goes with the low setting. So it is important to cook until the desired outcome, rather than just turning it off when the clock says to. I find that with my crockpot, I usually need to go a little longer than a recipe says. Even though you can cook on high, it really is better for a recipe like this to cook the meat “low and slow” for the most tender and flavorful meat. If you can, start earlier and go with the low setting for longer. I actually like to start my crockpot off on high for the first hour just to get it going, and then turn it to low and cook all day. I don’t know what my reasoning is, but it works for me!
Something else to remember…. every time you lift the lid to check on it, you are slowing down the cooking process by letting the heat and steam escape. That will mean you have to add additional time to cooking, or it won’t have browned, won’t shred, will be tough, etc. I always put a sticky note on the lid reminding those in my family to leave it alone! For some reason, no one at my house can resist lifting the lid to see what is cooking, to determine when it will be done (yea, right! like they will know! LOL), or to just smell the wonderful smells every time they walk by! You get several diferent people each checking once or twice and that derails dinner time. I open it once part way thru just to flip over the meat. That is it. And I leave a note remindng the others to resist the urge.
So hopefully that helps a few of you who didn’t have success and you will have better luck next time.
Thanks for this recipe on behalf of my meat-loving husband and four sons!!!! My roast beef is in the crockpot as I type…