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 found this recipe on Pinterest and am making it tonight since my family loves a good roast from the crockpot. I’m even more excited when I saw that we’re both Southern wives and moms and Robyns with a “y”!
I hope he loves it! How cool that we’re both Robyn’s with a Y!!! I feel like we have a special bond over that Y! 🙂
This is really excellent. My husband made homemade buns and we used the juice like au jus. Delicious! I tried it because it didn’t use onions, which are giving me problems. Better than my previous recipe 🙂
So I just cooked this up, and the meat came out “fallin off the fork” incredible. I used an arm roast, that had a lot of fat on it. The roast was about 2 1/2 inches high, and fit perfectly in the bottom of the slow cooker.
The first thing I did before throwing it in the slow cooker, was browning the roast in a pan with basalmic vinegar, because I love a little charred taste.
I then cooked it for 3 hours on high, turning it half way through. then turned the cooker to low and let it cook for another 3 hours.
I am now in the process of tryin to make a really good gravy with the juices before it is served tonight.
Thanks for the recipe. It was a perfect mixture.
THANK YOU for sharing this recipe. I made this tonight and my hubs and I devoured a huge sandwich. After the 4 hour mark, I cut the meat into chunks with my scissors directly in the pot and let it go for another hour and a half, totalling 5-1/2 and it was very tender and the sauce was plentiful too for left overs. I also did half a tablespoon of regular soy sauce and half reduced because I didn’t want it too salty. My hubs is notorious for adding salt, but he said it was perfect. I’m definitely adding this recipe to my favorites. Thank you again. XOXO!!!
Whoever that was that answered Beth’s post was mean! I hate to see full grown adults talk like that
to other adult! I would have tried to use a leaner meat also because I am trying to lose weight.
Honest mistake- no need to put anyone down.
That being said, I am anxious to try this recipe! It looks yummy!
I have tried this in the slow cooker and my fiancé and I gobbled it up like little pigs. So yummy! I was given an amazing electric pressure cooker for Christmas and would love to try this recipe in it. Do you have any tips for that? Thank you!
Tried this tonight with beef chuck flat iron steak. SUPER Yummy and tender!! Great recipe that will be added to our files. Thank You!!
This sounds AMAZING! I’m going to cook it for my whole family for my birthday! I think it would go splendidly with the German sides I’m planning! Thank you!
What side dishes would you recommend serving with beef cooked like this? I’m planning to make it on Sunday and am very excited about it!
Hi Chelsea,
We love it served with potatoes, mashed or baked, and a simple salad or even roasted vegetables. I hope you enjoy it!
I cooked mine with carrots and celery. I’m serving with mashed potatoes. The gravy is good on the taters. Also in serving a spinach salad
Should I do anything different if my rump roast is still frozen? Less liquid… more liquid…. thanks