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
Yum this dish was great full of flavour the hubby was impressed and he is hard to please when it comes to food..Thank you
Can I add potatoes and carrots to the crockpot with the meat?
This was delicious. I needed to make some substitutions (below) to avoid a trip to the grocery store and it still turned out great. My husband, three year old and 19 month old all ate it happily. Also, I just realized I forgot the garlic! Oops! I did add some onion powder at the end because it needed a little something, but that’s only because of my substitutions and accidental omission. When I make it next time (correctly!) I most likely won’t add the onion powder.
Necessary substitutions: red wine vinegar + sugar = balsamic vinegar ; 1 cup beef bouillon + 1 cup water = beef broth.
Thanks!
Does the meat have to be thawed or can I put it in slow cooker frozen? Sorry, I’m new to this.
I would definitely thaw it out first. For a 3 to 4 lb roast I would let it thaw in the fridge for about 3 or four days.
Can i prep this meal by putting all the ingredients in a bag with the meat or will having the meat sit in the sauces marinading essentially overpower it?
Im all about prepping my corck pot recipes on a sunday so i can pull them out the freezer or fridge each day, dump it all in in the morning and have it cook while I’m at work.
You absolutely can, Ivanna!
It smells DELICIOUS! I am currently cooking this in the slow cooker and have to wait at least another hour! Uuuuhhhhh :: drool::
My question is – what sort of side do you suggest serving this with? Probably too late now, but I guess for the next time I make it…
Can this be made in an instant pot pressure cooker?
I was so so excited to try this recipe today. My mouth was watering just looking at the photo! But I have to say I was a little underwhelmed. Mine had no balsamic flavor to it. At all. Not even a little. It just tasted like a regular roast. I used the full 1/2 c of balsamic even though my roast was a little less than 3 lbs. What could I have done wrong?
Oh no! I’m so sorry it didn’t have that full balsamic flavor, Leigh-Ann. Did you reduce the drippings and it still wasn’t enough flavor for you?
Hi, if I cook covered in the oven, what temperature and how long should I cook for please?
I have a 2.5-lb roast that I want to try this with. Would you increase all of the ingredients proportionately or make any adjustments? I was thinking especially of the red pepper flakes, which could become overpowering, but any other thoughts you have are appreciated.