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 last week, and it was quite good. Not only were the flavors really great, but I loved the fact that my family got two meals out of it. The first night we had a traditional roast beef dinner, and then the next day french dip sandwiches. Really great. Thanks for sharing!
Tried this tonight and it is delicious! Made my whole house smell good as well. I really like the bit of tangy spice that the beef picked up. Thanks!
I just made this and it doesn’t look anything like this picture. There is no way the roast in the picture was cooked in a crock pot. You can’t get a toast browned like that in a corck pot. The dish smells wonderful but has little taste. Very disappointed.
Hi Teresa,
I hate yours didn’t turn out like mine, but yes, it was made in my slow cooker. Actually, I make it fairly regularly that way. I’ve made it using several different types of slow cookers as well.
So, how do you get it to brown on the edges… My Slow cooker doesn’t do that and i usually either brown my meat before adding it or put it on the grill for a bit if I want a smokey flavor… if you have a crockpot that will brown the meat like your picture shows, please share.
Hi Bonnie,
Yes, this was cooked the entire time in my slow cooker. I’ve used various brands and all have given me the same result – Hamilton Beach, All Clad, etc. They are all relatively newer slow cookers as they have been purchased in the last two years or so. Good luck!
If I wanted to add potatoes and carrots when should I add them in?
Hi Desirae,
I’ve added carrots to mine before, but not potatoes. I’m sure it would taste wonderful, I’ve just not done it. But, to answer your question, I just toss them in when I add in all of the other ingredients at the beginning. Hope you love it and let me know how it was with the potatoes, ok?
I tried to it and the roast itself was delicious!! I did add potatoes and carrots with it but would not recommend it. The vinegar was to rich in the veggies. The day after I added a beef stock and rapid boiled the veggies for less than 20 minutes and added them back to the meat and oh em gee it was delicious!!
Thank you this will be in the rotation. Making Thursday as we decorate for Christmas!
I meant less than 10 minutes. Easy peasy!
Desirae, did you leave the potatoes from the beginning then, and only did the veggies later?
I put the veggies into the pot right with everything else in the beginning. But it was to rich in vinegar. I say if you want veggies cook them separate in a beef stock. Unless vinegar is to die for then it’s for you. I love vinegar but not that much.
Just made this last night & its wonderful!! So simple!! I added mushrooms like another reader (1 package of sliced…next time I’ll add 2 packages plus some caramelized onions & maybe some jalapenos or extra red pepper flakes)
I reduced the gravy and then thickened it with a little corn starch & water & it turned out perfectly!
One question I have is whether or not this will freeze well? I tried to buy a smaller roast but its still 2.5 lbs and way too much for me to eat by myself.
Hi Debbie,
Yay! I’m so glad you love this as much as we do. It is a regular on our supper table. And yes, it does freeze well – if it ever makes it to the freezer! 🙂
Tried this tonight and absolutely loved it! It was easy and tasted great. Thanks 🙂
YAY! Isn’t it ridiculously simple? So glad y’all loved it and I appreciate your comment.
this looks great! I don’t have a slow cooker…….do you think there is a way to just do it in the oven ? Like a braise?
Hi Chris,
Yes, if you do not have a slow cooker, you can cook it in the oven as well.
Hi, I also don’t have a slow cooker and wonder if have tried making it in your oven. If so, what temperature? And how did it turn out. It looks AMAZING, so amazing that I’m tempted to buy a slow cooker.
This is an amazing recipe!!!! My family LOVED it! Thank you so much for sharing it.
So, so glad you loved it, Dee! Thanks so much for letting me know!
Hi found you on Pinterest! This may be a dumb question, but what do you serve this with? Mashed potatoes? Rice, in tacos/burritos? Can’t wait to try it!
Regina, why don’t you make it with mashed potatoes (you can spoon some of the gravy over it!) and either green peas or some other green veggie. Also, you can add carrots in the slow cooker with it! You can always use any leftovers for burritos or tacos – yum!!!
Thanks for asking this question Regina, I was wondering the same thing! I had a friend that tried the recipe and loves it… makes it every week!
Because I doubled this recipe, I made the beef dip the next day, took what I had left over from that and split it, one half to beef taco’s (just added my own taco seasoning) and the other half to beef vegetable soup. Great recipe to do so many wonderful dishes with.
Yum! That sounds perfect, Cindy!