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
I made this today while I was at work. I followed the directions exactly; it smells incredible and tastes even better. I also restarted my diet today, so I needed the nutritional info. I entered the recipe on livestrong.com and linked back to this post as the source. FYI, a 4 ounce serving is about 280 calories; not too shabby.
My husband wasn’t home and I didn’t want to use too much of the roast without him, so I took a bag of frozen Pictsweet Chinese Vegetables with Oriental flavoring and cooked it according to package directions and then I added 2 ounces of the roast. The oil, veggies and roast was only 335 calories. Not bad for such a big meal (I was hungry!)
Anyway, it usually gets on my nerves when people comment on a recipe by telling you what they did differently, but I wanted to let you know that the prepared roast is really good with frozen veggies as a 5 minute dinner option. I’m looking forward to having it stuffed in the portabella mushrooms tomorrow night!
Robyn,
I am making this recipe for dinner tonight, and I read the weight of the meat wrong. (Thought you were using a 1 3/4 lb roast instead of one, 3-4 lb roast.) Therefore, I doubled the amount of the mixture that goes on it, but my roast is only 2.44 lbs! Should I remove about half the mixture?
Tara
This was awesome – served it with mashed cauliflower. Thanks for a great recipe!
Looks delicious! What size slow cooker would you suggest?
I use my 6-quart for this all the time.
Looks amazing and would love to put this on the Chomp menu – we don’t have a slow cooker so would you slow roast this for 5-7 hours on a low heat and cover the meat in liquid?
Hey!
This is such a great recipe, thank you for posting it :). I made it and loved it. We thought it was so good we didn’t even wait to make side dishes, we just ate it plain! I’m thinking I’ll make the french dip with the leftovers though!
Hi there!
I tried this last night with a 1.2kg round roast (between 3-4 pounds as recipe calls for) and while the flavour was ok (I added more stock, balsamic – including caramelised – and more garlic), it was a little bit dry after 8 hours of slow cooking with regular turns.
Perhaps next time I should make sure all meat is covered in liquid?
Any tips to combat the dryness?
Otherwise, quite yummy and good for sandwiches/toasties the day after.
Hannah
I have just made this for the first time today and it’s not dry at all. I only turned it once during the cooking process, so maybe by turning it regularly, you’re losing too much liquid as steam? I added half a leek and a red pepper I had lying around, as well as about 3tbsp of fresh ginger, just because I fancied it, so I guess there may have been a bit of liquid from them.
It will depend on the size of your pot as to how far up the liquid will go. My beef shoulder joint was about the same weight as yours, in a 6.5 litre pot, the liquid came maybe an inch up the sides.
Or perhaps your slow cooker is releasing too much steam throughout cooking if the lid isn’t fitting very well? You could try wrapping the top of the pot in foil before putting the lid on.
Hi, Do you put it in the crockpot frozen or thawed?
Hi Kylie,
You’ll want to use an unfrozen roast.
This looks yummy. Did you sear your beef before putting it in the crockpot? Thanks!
Here in New Zealand we can’t get red pepper flakes is there anything else that would be similar? I’d really like to follow the recipe to the full.
Hi Liz – Red pepper flakes come from the chili pepper and don’t so much add a ton of flavor as they do a bit of spicy heat. You could really use anything available to you that adds a little spicy heat. Do you have cayenne, aleppo, or maybe chipotle? A pinch of any in dried form would work. If you don’t, leaving it out of the recipe doesn’t change it much, in my opinion.
Hi Liz! If you can find dried red peppers and place in a blender for a few seconds, you can make your own red pepper flakes. If not, I’d try about 1/8 teaspoon or so of ground red chili pepper. Hope you love it! xo
It’s the same as chilli flakes, I live in the States and my Mum couldn’t find them in the store in NZ. I went to Pack n Save while out here on vacation and they have them there. They are the same as red pepper flakes, just called something different.
Glass bottle, Master Foods Chilli Flakes.
Peppers are capsacians I think in NZ. Not sure of the spelling!