Balsamic Roast Beef Recipe
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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
Made this today and loved it!i did add a little salt and made a light gravy!!
Just finished making this & I must say it was DELISH & sooo very tender I did add a lil kosher salt & pepper to my roast but I give this 2 thumbs up
I promise, this is the very best crock pot recipe that I have EVER made. I make this at least once a week now. Thank you so much!
Sounded great I have this in the crock now. 3 12 pound roast on low for 8.5hrs hoping it comes out good. Serving with mashed taters, broccoli, on wheat bread side of cucumber tomato salad. I did add more balsamic and beef broth it just didn’t seem to be enough liquid, I also browned my meat in a pan first seals in more flavor and used a bottom round. Cheaper but great cut of meat, im hoping the balsamic isn’t too much or overpowering. We shall see!!
Made this in a double batch in a giant slow cooker. My husband wouldn’t stop going on about how amazing it was for a week! Made it a second time and added a few tweaks. Round roast is def the best for this if you want THE most tender in 8 hours or less. I used a high end golden balsamic vinegar rather than the usual dark and WOW that was great. Instead of beef broth, I used Knorr’s beef stock. And again wow, what an increased depth of flavor. The recipe as it is written is a home run but I wanted to see if I could get it to the next level and these tweaks certainly did that. Also, not all honey is created equal. I prefer the flavor profile a clover honey creates here.
Hi There
With the double batch did you just double this recipe and still cook it all on low for 8 hours?
Thanks!
My husband LOVED this. I used a 2.5 pound chuck roast and cooked on Low for 8 hours in a 4 quart slow cooker. My roast came out just as pictured, with a dark crust on top. It was fall apart tender and the flavor carried through nicely. I am not a huge fan of balsamic vinegar so I went out on a limb with this one. I will probably use less vinegar next time and add more beef base. However, my husband thought it was perfectly delicious and is already requesting it again.
I reduced the liquid and added a little cornstarch and extra beef base for the gravy. Served with mashed potatoes. Yum! Thank you!
Made this tonight and it was oh so yummy! We put it on a bun with mayo/horseradish and will serve it tomorrow with carrots and green veggies. Can’t wait to share it with my friends!
Oh my word! This was the best roast beef recipe I’ve ever made! I’ll be adding this to my rotation for sure… I served it over a baked potato with a side salad. Delish!
This was moist, tasty, and delicious. I put it in the crock pot in the morning and accidently cooked it on high for nearly 8 hours but still…. it came out looking exactly like the picture. The bottom does get crusty/carmelized like you see in the picture. I made wheat rolls and a side of vinigar slaw. Left-overs didn’t last long! This will definitely stay on our dinner rotation and it is also great to bring to a potlock or make sliders with. Thanks for sharing!
I’m so glad you enjoyed it, Christine! Thanks so much for your sweet comment!
This has become one of my favorite dishes to cook. It is soo easy and soo delicious thanks very much. I cook for the better part of the day alternating between high and low and the meat just falls apart. It’s delicious on sandwiches and salads the next day and I’ve also frozen it for a weekday meal.