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
Will this work with an inside round beef roast?
Just a comment on those that commented theirs were dry, etc. I bought a newer crock pot a year or more ago. I noticed that it cooks in less time than the ancient one I had for years. For example, when I make chicken breast (any recipe) in the crock, I usually take an hour or more off the suggested cooking time as I noticed it turned out very dry if I didn’t. So for this recipe, I would suggest doing that if you are using a newer crock pot. I would say that if it shreds, it is done. Then keep it on warm until you use the meat. It also may have something to do with they type of roast you are buying. As much as I enjoy eating healthy, I make sure mine has some fat on it to help make it tender while cooking. I’m making this today and even put the roast in the crock fat-side-up (GASP!!) Hope this helps.
A note about our fav way to eat the leftovers: I shred and freeze the leftover meat (in several zip bags depending on how much meat is left) then defrost and heat with some beef broth (or drippings from the original roast if you’ve saved that). I sautĂ© some onions in butter til soft. Put the meat on hoagies or sandwich rolls with a bit of mayo/horseradish mixture, top with mozz or swiss cheese and broil until cheese is melted. YUM!! We love this recipe!!
When I said the chicken would be dry, I really meant to say “tough”. Also in my leftover use, I put the sautĂ©ed onions on top of the beef, then the cheese.
This was amazing! I’m saving the recipe for those times when we are craving Chinese but don’t want to overdo it by eating out. I followed the recipe exactly and it turned out perfect. I only lifted the lid on the crock pot once to shred the meat after 5 hours and then closed it back up until we were ready to eat. I steamed some stir fry veggies and served it all over jasmine rice. Perfect!
This recipe was delicious. I cooked it for 6hrs and the meat was tender and had lots of juice left over. Tomorrow we will be trying the French dip with the leftovers. Thank you for sharing this recipe.
I made this yesterday and need some advice on where I went wrong. I used Silverside beef and only half of each ingredients as there was only 2 of us. However, it ended up being as tough as old boots and looked (and tasted) like a piece of boiled beef, looking nothing like the picture. Was I supposed to roast the beef first?? Please tell me what I did wrong!!
The liquid needs to be exactly as the recipe, even if you half the meat.
Thank you for the reply. Should I cook it for the full amount of time too, even though there is less meat? Also, I took bad advice from my Butcher as to what cut of meat to use, I will try this again another weekend. Thank you for your help
My roast took 5 hours, it is a new crock pot (I have read the technology is better)You can check on the 3 hour mark cutting a little strip, I did turn it twice, hope this helps, have a great weekend
Oh my Lord! This is a GREAT recipe, just made it today.
The hubs wanted to eat it all
Whoops – I read the amount of meat incorrectly, lol – just put the slow cooker on now, hopefully it will be just as good with lots of additional gravy đŸ˜‰
Tried this recipe in the oven at 400 defrees F for 3 hours and it came out great! If you are going to try this technique though, make sure you’re checking the liquid levels as it had all but evaporated by the end of three hours time. Perhaps add more beef broth whitle its cooking?
I would add more liquid if cooking this recipe in the oven. I would also cover it to keep as much of the moisture in the dish as possible. So glad you liked it!
If you put it in a roasting bag, lowering oven temp to bag recommendation (325 I believe), a 4lb chuck roast is still shredding tender in about 3 hours and all liquid is contained in the bag! Usually then the roasting pan is clean! I also cut out all of the large fat pieces before cooking a chuck roast. I will try this recipe this weekend! Tomorrow night I think! Thank you so much for the recipe – great for a low carb WOL!
I tried this with a round roast and it was completely dry and gross.
This photo looks like flank steak.. Should I use that instead?
What did I do wrong?
I used a beef shoulder and it’s lovely and tender.
I know your recipe says it doesn’t have to be browned before putting in the pot but in the photo it looks as if it was browned. So I am a little confused on how all those yummy darkened parts turned out that way in the crock pot. Please fill me in on this secret. Thanks so much!