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
This turned out really delicious! I thought it tasted like sauerbraten, except without the 2-3 days of marinating the beef beforehand. Very simple, but the results were awesome.
The pictures look like the beef was browned before slow cooking. Are you saying “do not brown it first,” or, “you don’t have to brown it?” Plan on making it this weekend.
Hi Joe,
The beef wasn’t browned before adding to the slow cooker. In my slow cookers, not saying it happens in all, when you cook the meat for an extended time like recommended, the meat darkens as shown. I hope you enjoy it!
I always season and sear the meat first
I don’t have a slowcooker but would love to try your recipe! Do you think it would work to roast it in the oven for a couple hours instead?
I was just about to ask the same question! This sounds really good and I’d like to see how it turns out.
I recently stopped eating beef, but I am interested in doing this with a pork shoulder (AKA pork butt). We always make pulled pork in the crock pot, but this recipe really sounds interesting. Totally bookmarking this. 🙂
I tried this recipe a few weeks ago and it was delicious. I e-mailed the recipe to my daughter. She tried it and also thought it was super. I have just sent it on to my next younger sister (who is skeptical) and I can hardly wait for her to try it and respond. It was a most unexpected recipe and I am very glad I decided to try it because I like vinegary things. A 10 out of 10 from me! Thank you
Thank you so much, Ruth. I’m so glad you all enjoyed it!
I have this cooking in the crockpot right now! Can’t wait for dinner!
Thanks Kathryn!
planning on making this but want potatoes and carrots, would you recommend cooking them with the roast and doubling the sauce? Thanks!
I really like balsamic vinegar. The meat turned out very good. It was interesting because it had a dry taste due to the vinegar despite being very moist and soft. I mixed in some of the liquid and made the french dip sandwiches linked in this recipe and ate some alone. I cooked mine in a slow cooker on high for 8 hours. I also wanted veggies like many people posting on this recipe so I went ahead and doubled the ingredients besides the roast and added carrots, potatoes and parsnips. While the meat was delicious, the veggies were really vinegary tasting and not to my liking. I am not picky and I love veggies and balsamic vinegar, but I covered my veggies in salt and cheese and ketchup to make them more edible – something abnormal for me. Similarly, the flavor was quite strong for the French Dip sandwiches when dipping. I would prefer the meat cooked like this but my bread soaked in a mix without vinegar. Mostly I wanted to post to warn people to cook veggies separately – I strongly recommend not cooking veggies with the roast using this recipe. Thanks for the great recipe!
Thanks so much for the veggie tip! I was debating on adding them for this very reason.
Would love to try this recipe! Can I use beef cubes for this? Thanks!
Sorry for sounding silly. I’m new to roasting! I don’t understand what you meant by boneless roast beef. Does that mean the beef has to be cooked beforehand? Or can I use raw beef? Can I use beef cheeks or beef cubes for this recipe? Thanks! 🙂
No, the butcher takes the bone out before you buy it. It will say on the package, bone in or boneless. depending on what you want.
I think that would be okay just add water. The broth is what’s helping to make this tender!
Grace, Raw beef. Round roast is what I’m using right now.
The beef cubes are great for stews. It may be hard to shred apart cubes. I think it’s a tougher meat. I’ve never used beef cheek. So, I’m not sure what the cheek may turn out like.
I used 4 beef cubes
I made this last night and it was AMAZING!!
I doubled the liquid, and cooked it for four hours on high, and a further three on low, and out of the slow cooker came the tastiest, most moist roast ever!!
We had it last night with bread rolls and dipped it..
And tonight we’re having it with veges and potatoes.
Yummo.
I’m so glad you loved it, Lisa!
How would you cook this in an oven?
What temperature and how long?
Thanks for the recipe! This was my first beef roast attempt. It came out well, but I did find that it needed to cook much longer than 4 hours (I had a 3.5lb round roast). The meat came out pretty tough, and not able to break apart as pictured, so we’re throwing it back in the crockpot on low overnight for some french dip sandwiches. I also added a pinch of salt and a pinch of sugar to the broth.