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
Hi, will this recipe turn out good with London Broil Meat? Or should I stick with the Chuck or Round Roast?
Thank you!
What size slow cooker do you use? I’m new to slow cooking and not sure which size is best. thanks!
Do you think this would work with brisket of London broil?
Thanks,
Jessica
Can i substitute apple cider vinegar for the balsamic? I have all the ingredients on hand, but the balsamic vinegar. 🙁
Thanks!
Has anyone ever done this with the potatoes and carrots thrown in? I have a small dinner party tomorrow after work and wanted to be able to come home and just plate it and not have to worry about cooking anything else as I only have about a half hour in the door before my quests arrive.
I do it with carrots and celery. I make mashed potatoes and use the gravy
I do it with carrots and celery. I make mashed potatoes and use the gravy. I serve it with spinach salad. Makes great French dip sandwich with the left overs. Also is good stuffed in peppers with fresh mozzarella.
Hi there!
I would like to try this today, would it still work with a Boneless Bottom Blade pot roast?
I think it should work just fine, Kristen. I hope you enjoy it!
Help! I tried this yesterday but after 4 hours on high I also had a tough block of meat and no chance of pulling it all apart with forks. After reading the comments (Beth’s above) I wish I had given it more time on low too because it sounds like that did the trick for her.
Instead I sliced it but I don’t know if it’ll get eaten. So I just wanted to check – is there anything else I could have done wrong? Is there any way of saving all those slices and reviving this one?
Hi Susan,
I’m so sorry it didn’t work for you on the high setting. Here’s what I’d do. I would chop it, thicken the sauce and make something else from it, like a balsamic pork BBQ sandwich. I’ve never had luck with saving an overcooked pork tenderloin other than using it a little differently – stuffed in mushrooms or ravioli, use it in a soup or salad, or slather it with more sauce for a sandwich or tacos.
Thanks for a beautiful, easy recipe! Can’t wait for it to finish!!
I made this for dinner tonight with the only deviation that i browned the roast prior to adding it to the slow cooker. regardless, it was excellent. My wife commented that the recipe was a “keeper”. thank you for sharing!
I tried this recipe and it was superb! I loved it so much this is the 3rd time to make it
I’m so glad you enjoy it, Jaclyn! Thanks so much! xo