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
My roast has a fat side, which side do I put up, fat or lean?
Also, my roast is 3lbs, do I double the ingredients (balsamic, honey, etc) or no?
Hi George,
I recommend to cook this with the fat side up. I think you’ll be fine with the original amounts for the balsamic and honey.
I’m currently making this with a 4 lb roast and I wanted to confirm that the liquid is not supposed to cover the meat. Should I turn it at any point?? Thanks!!!
Hi Jenn,
The liquid does not cover the meat and you won’t need to turn it at all. Just leave it to cook in the slow cooker. I hope you enjoy it!
Looks yummy, wish I could pin it from her
I’m so excited to try this recipe. I have a 3 lb. round roast that’s been sitting in my freezer for quite some time that I couldn’t think of what to do with!
I plan on making this tonight because it sound so fantastic but do not have a slow cooker. How can I prepare this on the stove in a Dutch oven? Thanks.
Just tried this…mine doesn’t pull apart…what did I do wrong?
you might not have cooked it long enough or hot enough, so I suggest to you the next time you cook a beef roast, because this is a no fail way, cook it on the stove top make sure your liquid covers the top of the roast when you start. and make sure you have a lid on the pan, cook @ medium heat for about an hr or 2 if that, your roast will fall apart, also for a really beefy flavorful taste add au jus flavor. good luck.
You are 100% correct…this recipe was GOOOOOOOOD.
(This has been my ONLY successful roast beef, ever!)
Def trying more of your fab recipes.
I was looking for a good but simple recipe to use on a chuck roast when I came across your’s. So many recipes leave the meat coming out gray, mushy and bland. When I saw your pics I doubted that mine would come out that beautifully colored. But it did and the flavor was beyond compare. This is my new favorite defacto pot roast recipe. No carrots, no celery, no potatoes, no cream of anything soup, no onions, no powdered mixes, no chemically derived packets for slow cookers, no bay leaf and yet it was AMAZING. Thanks you for sharing. Super yummm!
Made this recipe, and it was delicious – roast beef was exceptionally flavorful and tender. This one is going into my recipe box – it is a keeper. Thank you for sharing it!
Just tried this recipe and it is awesome! The only change I made was the type of meat…I substituted the roast for 6 Rib Steaks I just picked up.
Thank you for sharing this Robyn!