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 love two-fer crock pot meals! You mentioned a followup recipe….but since you don’t have an archive to search by month/year….could you add a link to the recipe you were going to share on the next day? Thanks!!
Hi Cassie,
Here’s the French dip sandwiches that I shared as a follow-up to this recipe >> https://addapinch.com/cooking/2012/11/01/balsamic-roast-beef-french-dip-sandwich-recipe/
You can search the archives by month and year, if you’d like as well. Simply choose the middle drop down section in the search area to choose the date you’d like to search >> https://addapinch.com/cooking/recipe-index/
Thanks so much!
Tried this out for the first time yesterday on a 2.5lb grassfed chuck roast. Cooked it for 8 hours on low in the crockpot. It then sat on the warm setting another hour until I got home from work. The meat just fell apart and was delicious. I’m not a fan of traditional pot roast…bleh. Thank you for a recipe that made me like pot roast again!
I’m so glad you enjoyed it, Emily!
This recipe sounds so good. The honey always scares me though. My family does not like meat the least bit sweet. Does the honey mix in with the other ingredients or is there a sweet undertone. Thanks very much.
Would you please suggest a side or two to go with this recipe? I am making it for company tomorrow and have never tried it before but I am trusting you!!! 🙂 It looks amazing!! Can you eat on rolls/buns? Thanks for your help!
Hi Julie! This is great for serving when entertaining. You can dress it up or serve it as casual as you like. To serve it with rolls, you might want to check out my French Dip recipe using this recipe as the base. You could serve mashed or roasted potatoes, a salad, and roasted vegetables would also be delicious!
Julie, I often serve pot roast on a bed of white or brown rice with a side of pan seared veggies like carrots and onions. Just put some butter in a pan and cook the carrots on med heat for about 5 mins and then turn up the heat to hight and add the onions for 5 more minutes or until the veggies start to brown. Don’t crowd the pan – do the onions in a separate pan if needed – or they won’t brown as nicely. Hope that helps!
A new family favourite! Thanks!
I really want to try this recipe but my roast is bone in. Can i still make it following these instructions or should i cook it longer? Or can it not be made with a bone in roast?
Yummy.
I cooked this with a 2.2Kg rump roast for 4.5 hrs on high. Topped up the liquid with 1 cup of cheap dry sherry.
Day 1 it tasted awesome.
Day 2 it became even awesomer.
Day 3 it will be all gone 🙁
It was cooked through but was a little tough to shred. Next time I’ll cook it on slow for 7 hours.
Highly recommended.
This is a winner!! You know I pinned it!
This was sooo good! Thanks for sharing! I did find that the beef needed to be salted after cooking but otherwise turned out perfect!
Thank you for a great recipe. I cooked the roast for 4 hours but the meat was still tough so I added another hour and it came out perfect. I also used some extra seasoning as a rub in the roast before adding the other ingredients. Nice side to go with it: while the roast is resting, cut bacon into lil pieces, fry them, throw them in the remaining gravy, and cook Brussels sprouts there for another hour or so. Amazing …enjoy