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
Really enjoy this recipe. What about adding a can of cream of mushroom soup to the mix? Planning this for Christmas, but wanted a thicker sauce in the crockpot…….by no means an expert cook, so thanks for the feedback!
After 6 hrs on low, mine was slightly overcooked and tough, but after shredding the meat and letting it soak in the juices on warm for a while, it tasted great. We made soup with the leftovers. I’m making it again for Christmas, but will only cook for 4-5 hours. Great recipe if you like the taste of balsamic vinegar and/or Worcester sauce!
Having made that mistake with curry, I’ve realized that meat like this isn’t tender as soon as it’s “done” (ie reached the proper internal temperature. One needs to cook it longer to become tender and moist. I know that for some this goes against what feels would be the case but 6 hours on low will produce a tough 3lb chuck roast. 8 hours is best. Hope this helps 🙂
Could I use a pork roast instead of beef? Use chicken broth instead? That’s all I have on hand. Thanks
This is great! I had a 3 lb Chuck Roast that I slow cooked for 6 hours, and it came out exactly like you pictured after I shredded it with 2 forks. YUM! Even my extra picky husband is raving about it. Thank You!
Hi Robyn,
I am planning on making this for Christmas Eve! I see this serves 6-8 people however I am having around 20. If I want to double the recipe how long do you think I should cook the roast?
thanks,
Kristen
Hi Kristen,
What a great idea to serve this for Christmas Eve!!! I think everyone will love it.
I’ve cooked two roasts at once in my slow cooker for this recipe and did not adjust the cooking time. I did increase the marinade ingredients by about half. I recommend cooking this on the low setting for really delicious, tender and flavorful meat and definitely don’t skip on reducing the marinade for using with this, too.
I hope you have a wonderful Christmas!
Robyn
Thanks for the quick reply! I will let you know how it turns out!!!
I was really excited to make this recipe after coming across it on Pinterest. What a waste of time and money! I followed the instructions and hated the strong balsamic flavour. The cut of beef wasn’t cheap and was so marbled with thick fat that I chose to turfed it in the garbage rather than pull it apart trying to salvage any meat.
So sorry it wasn’t to your liking, Myrtle.
Robyn, naysayers notwithstanding, I found your recipe delightful. Thank you for sharing.
Sounds like Myrtle needs to get out more =( … I’m a dude and I’m making this right now. Smells delish! Thanks Robyn!
so wait, because I don’t like a recipe I need to “get out more”? perhaps you should keep your comments to the recipe, and not your baseless opinion of someone you’ve never met.
Thanks so much for this recipe! I plan on making it for friends tomorrow night. Do you think that I can just add potatoes and/ or vegetables to the crockpot to cook, and sift them out when I shred the beef or do I have to cook them separately? Thoughts?
Hi Natalie,
I personally like to cook them separately. I think they soak up too much of the balsamic marinade flavor for my personal tastes. Some that have made the recipe add in the vegetables about halfway through and enjoy them though. I’m just finicky, I guess. 🙂
Thanks for the feedback!
I used a 3-lb round roast for this recipe and after 4.5 hours of cooking on high it was still quite tough. Is the meat supposed to be submerged completely in the liquid? Any other tricks I should know about?
This has become a “go to” recipe for my family and for me to take to families when I’m taking a meal. I serve on slider rolls with goat or feta cheese sprinkled on top. I think it’s even better as leftovers!
Thanks for sharing!
Made this last night, as per your recipe, and it was delightful. Thank you! This will be one of our regulars now too!
I saw this recipe on FB and made it over the weekend. I used 2 boneless chuck roasts 2-3 lbs each (about 5 lbs. total). I made 1 1/2 of the liquid recipe. Cooked in the crock-pot on high for 1 1/2 hours then cooked on low for 5 1/2 hours. It was a hit for my guys! Definitely in the recipe “keeper” file. Thanks!