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 last night and it’s now a firm favorite. Lovely complex full flavour and the meat looks perfectly browned just from cooking in all the black sauce. Clever dish!
After reducing the pan juices I added 1/4 cup flour to 1/2 cup cold water and added to the hot juices – made the thickest most perfect gravy!
Veramente bello e consiglio onesto! Mi piace, Absolutely Brilliant!
Only cook for 3 – 4 hours on low in the slow cooker if you trim the meat of fat and the roast becomes multiple pieces- otherwise it dries out. Flavors were wonderful, but meat selection and cooking time could be altered.
For extra punch I add a bunch of sliced mushrooms to the pot and cook them with the roast. They are packed with the flavour of the balsamic gravy, and when paired in a bite with the beef, they’re outstanding. I spoon out the mushrooms to a separate bowl before reducing the gravy on the stove top, and serve them separately. They are a hit around the table! 🙂
Just wondering if you sear the outside of your roast before you put it in the crock pot? Looks delish, and I am going to try it very soon!!!!
I am living abroad and the beef sold here is only packaged with numbers not names of cuts. Do you know what number cut chuck or round roast would be?
Much appreciated,
Debra
any answer?
Where abroad?
IN Israel.
so you know what number cut the meat would be?
This website should help you: http://cooking.marcgottlieb.com/2011/12/meat-cuts-by-the-numbers/
So, chuck roast is #2
Shoulder (which is what I used) is #4
I’m not sure what Americans class as “round roast” (it’s not something I’ve come across in England? But there’s several which are marked as Primal of “Round”, two of which are topside and silverside, which we’d use as roast beef, so it probably means them? (#16 and #19 respectively).
Hope that helps!
Thanks! I know I can get #4 for sure, probably also #2. Never saw 16 or 19.
Will try it soon. 🙂
I LOVE this! The flavors are so interesting and wonderful. Best of all there’s no onion soup taste! Yum!! Thank you for saving my roast from the same old same-old!
I just wanted to say that this recipe is spectacular!! I use it all the time. I make tacos with this by adding jalapeno’s and leftover cilantro stems…just add fresh made pico and it’s so yum! Thanks for this recipe!
Hi I don’t have a slow coocker at home but can I cook it in the oven?
Can you do this on stove top?