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
This was super simple and had great flavor for the little time spent putting it together. I would also add some fried onions next time, maybe to the final result. It was great on hard rolls with a little of the remaining juices.
Yum! I made this tonight for dinner and hubby and I LOVED it. I made truffle mashed potatoes and asparagus and it was a perfect dinner. I wanted to come back and let you know. Thank you!
After reading all of the reviews (after making it, unfortunately), it seems like everyone, including myself, that cooked the recipe on high heat for 4 hours found it to be disappointing and pretty dry. It was almost like I was taking the “saltine challenge” and just couldn’t eat the meat. Seems like it needs a lot more time to break down the connecting tissue in the meat and marry the flavors a bit more. Even the sauce was pretty bland and underwhelming at 4 hours after reducing it a bit on the stove top.
I definitely can’t recommend this recipe cooked on high, so if you’re reading this, do yourself a favor and cook it low and slow for the 8+ hours.
Looking at the photo I thought this was brisket lol.
I found this recipe on Pintrest and made it last night, it browned on top and was easily shreded. I cooked it on low for 8 hours and I used a fig balsamic. It came out really great, the only thing I would do next time is poke holes so the juices can flavor the meat not submerged. Thanks for a great recipe!!
Do you think I can use silver side cut?
Just had this for dinner and it was delicious and super simple. Maybe next time I’ll throw some fried onions on top.
So glad you enjoyed it, Liz!
I am going to the grocery store in the morning and picking up some roast beef. Thanks for the recipe. Cannot wait to try it!!!
I pinned my fav here…………http://pinterest.com/pin/150518812518341041/…..as labellaluna
I have my roast in my crockpot now. I can hardly wait to try it. One question, how do I add this to my recipe box on your site? I cannot figure it out. LOL Thanks, Gina