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 haven’t tried this yet, just found it today and plan on giving it a whirl. I have seen several people ask if the meat needs to be covered in liquid, but no reply to them. Does anyone know if the liquid needs to cover the meat or not in order to keep it moist or cook properly? I don’t have money to mess up any recipes and throw it away like one lady did on here. I want it to turn out as good as most everyone else’s did. I have a 3# top round roast. Just want to know if the liquid will need to cover the meat?
The liquid does not cover the meat.
thank you 🙂
I just made this – can you tell me – do I make the gravy out of the meat juice or is it the juice you use as gravy? If so how do I make the gravy ? Anybody?
Please help!!
you can make a gravy either on of two ways. Heat sauce in a pan on stove top and add a tablespoon of cornstarch mixed with a little water to thicken. Or, melt a couple of tablespoons of butter in saucepan, add same amount of flour and cook for a minute or two (to remove floury taste) and then add the sauce. Stir till thickened. Enjoy!
Can u use regular vinegar or some other substitute? I don’t have balsamic.
Thanks
Hi Angie,
I’d really recommend waiting until you have balsamic for this recipe.
Used beef consommé instead of broth….didn’t use Worcestershire sauce … But us the BEST roast beef ever. .
Very easy , but delicous!!!
Awesome. Will make again soon!
Made it last night and thought it was ho-hum Not as much texture or nuanced flavor as I thought it would be. Thanks for the inspiration though!
Sorry it wasn’t what you were looking for.
Not as good as I wanted it to be. The beef shredded but was dry even with juices. It needed more seasonings. Kinda bummed.
Does it have to be completely covered in the liquid??
This was absolutely delicious! I made this for supper last night and my husband complimented several times how good this was. I didn’t have any honey so I used brown sugar. Thank you! And it was gluten free 🙂
Let me say I never rate recipes….but this was awesome! My husband and four year old son both loved it. Admittedly I did alter it only a tiny bit (i can’t help it, its almost like a disease, lol) and added more like 1/3 cup of balsamic because it’s all that I had, but it was a really nice one and it was so good! I used an eye of the round, because I prefer leaner meat and cut it in half. It was a small piece, about 2 lbs, and cooked it for about an hour on high (it was frozen) then another 6 or 7 hours on low. I roasted my potatoes in a separate dish because I was worried about the vinegar overpowering those and it was perfect! Five stars! Thanks for the recipe 🙂
Hi Julie – I am SO GLAD that I am not alone when it comes to tweaking recipes! I don’t know what it is, but no matter the recipe, I always have to change/add something to make it mine. For this one I think I will cut the 1/2 balsamic to 1/4 and use 1/4 red wine. Plus add in bay leaves and whole peppercorns. Even when I bake, I always somehow adjust the spices. Thanks for the input!