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 the other day and it is now my favorite roast beef recipe and I wasn’t even a fan of roast beef. Truly delicious! Thanks!!
I’m going to make this tomorrow. What sort of veges would you use as a side. It’s an entertaining meal so I would like something impressive 🙂
Hi Chloe,
I love it with potatoes, carrots, roasted cauliflower, asparagus, or green beans.
Am planning to make this overnight and serve for Sunday lunch tomorrow for guests. This is a first, so I am hoping its as good as it sounds! My question is, how do you keep the roast from drying out while reducing the broth/marinade? Or maybe I should ask, how long does it take to reduce it?
This was soooooo good! Tender, scrumptious, & EASY!! Thanks for posting! I reduced some of the liquid and added some sour cream to make it smooth and savory! I will most certainly make this again!
Hi! This recipe is so happening this week in my house. Looks wonderful! I have a question about the balsamic, though. I’m new to it. What kind do you use?
I love what a snap it was to throw this together and just forget about it! The house smelled amazing during cooking and after. This kind of recipe is the whole reason I bought a crock pot to begin with; most recipes I’d previously found or used seemed to call for too much prep, kind of defeating the whole lure of a crock pot for me.
I didn’t have beef broth, so I just used vegetable broth. It still turned out delicious; I’m sure it’d be even richer and more flavorful with beef broth. I used a 3lb chuck roast and after about 2.5-3 hours on high, I flipped over the meat so that the other side would be submerged in the liquid. I also cut the meat into chunks with the hopes that it would absorb more of the moisture & flavor of the jus. I then turned the heat down to low and let it do its thing for another couple hours. The only other modification I made was adding a leftover red onion half I had that I wanted to use up. I just sliced it up and tossed it in before adding the beef. I was hoping that since I didn’t use beef broth that it might help add a bit more depth of flavor.
So many ways you can serve this–over mashed potatoes, as sandwiches–endless leftover/ next-day lunch ideas…
It screams for house-made, thick-cut dill pickle chips if you’re doing sandwiches. Hoagies with some of the onions, melted chz & a side of jus for dipping would be killer. It would also be dynamite on soft brioche buns w creamy blue chz.
I definitely plan on making this quite often in the future. Next round I might give the Dr. Pepper recipe a try before coming bk to this one.
Thanks, Robyn!
Sorry to say but I did not like this at all. I followed the recipe exactly. I had a really busy week planned and wanted to cook a big meal on Sunday so I wouldn’t have to cook all week. After 8 hours it still was not tender so I let it go overnight. Next morning t fell apart. However, I just did not like the taste – and I usually love pot toast. I even tried using it different ways (tacos, sandwiches, etc) but just did not like the taste. I ended up throwing most of it out.
Delish. My husband couldn’t stop raving. Thank you for a fabulous recipe!
I’m so glad you and your husband loved it, Lynette!
this was awesome! thanks, I like ur recipes
I just got done making this! Excellent! My kids tasted it and really like it too! I did double the liquid recipe part though. I was thinking that with the lean piece of meat that I was using, it would need more liquid to cook in since there would not be much, if any, liquid from the fat in the pot. It worked out perfect! Thank you for the recipe!
I might take a little of the liquid out and make the “gravy” a little bit thicker for going over mashed potatoes. I think someone mentioned that in an earlier post. Thank you!