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 was planning to make this recipe already a week ago for party that happened this Sunday. I was thinking to put beef in a slow cooker in a morning, and by 2 pm it will be ready, but I got scared what if beef will turn our not as good as everyone described. As a result, I marinated beef chuck (4.5 lbs) on Friday only with a salt. Covered and put into the fridge. on Saturday, I pan seared beef, and put into the slow cooker on low for 7 hours. First of all, I was scared because I was thinking it will be to salty even if I am using low sodium soy sauce, but it wasn’t – which is great. After 7 hours I put beef into the serving dish and let it cool down and after it to put into the fridge for overnight and just warm it on Sunday. When i tried beef, I did not like it. because it wasn’t falling apart. I was so disappointed. but then I was like let’s finish up in the oven for another an hour before party and will see how it will turn out. Well, I did it. Feedback from 14 people that tried this recipe: “Oh your beef is so delicious, how did you make it!”, ” I like your beef recipe”, “how did you make that beef it turned out so good not to salty and not spicy”. ok my beef gone. No leftovers, I was disappointed … So thank you so much. Definitely will keep this recipe… Came out very good and delicious.
great flavor but DRY
Excited to try this tomorrow! But I will be at work all day and am wondering if you (or anyone) has cooked this on “low”heat and if so, for how long? And did it turn out as good?
Made this and it is delicious: Beef is so tender it almost melts in your mouth : I did let beef marinate overnight and only used half the marinade in crockpot. It shreds w/1 fork LOL
thank you i allways love to find good beef and meat recipes
Meh. I thought the flavor was underwhelming. I was expecting a more full and savory flavor but was disappointed. I won’t be making this again.
Sorry it wasn’t to your liking.
This looks like a fantastic recipe to try. Thank you!
I love this recipe and am making it again today. One thing… My chuck roast had a surprising layer or sheath of fat on the entire underside of the roast when I took it out of the package. I haven’t had that happen before… Should I place that side down or up in the slow cooker? I am cooking on low, all day. I’ve already put it in the cooker, presently fat down.
I always like to place the fat side up so that as it renders, it helps to flavor the meat.
Do you suggest cooking this a different way if adding carrots and potatoes???
I want to make pulled beef with bbq sauce. Which would be best, the balsamic or regular recipe? I plan to drain the au jus and save for another day and return the pulled meat to the crock pot with bbq sauce.