Balsamic Roast Beef Recipe
This post may contain affiliate links. Please read my disclosure policy.
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 sounds super yummy!
Quick question, if I were to double this recipe (for a large dinner party), should I double the cooking time?
Also – what size crock pot do you have/use?
Thanks!
Hi Natalie,
I most often use my 6 quart slow cookers when I make this roast. When I have doubled the recipe, I did not double the cooking time. However, I did check it at the end of the cooking time to see if it was ready (pulled easily with two forks). If not, I’ve cooked it a bit longer. I would recommend for a large dinner party, cooking this the day before and then storing it in the refrigerator and heating for your party. That way, you aren’t rushed and you know it is cooked perfectly. I can’t wait to hear how you like it!
Two letters and one word sum up this recipe: E-Z and delicious! I’ll be making this again and again. Great flavor!!
So glad you love it, Angela. It is definitely a favorite here, too!
Can I use a round eye roast. (I’m a newbie cook). Also my roast is only about 2 pounds should I cut down on the liquid ingredients? Thanks for the recipe, it looks great!
Hi Christie,
For a round eye roast, I prefer to dry roast in the oven at about 325º F until it registers rare to medium. The round eye roast is a leaner cut of meat and I’ve not found it to be as successful for a pot roast style roast. It will yield a tougher roast that won’t shred like mine does in the photograph. For pot roasting, like this recipe, I prefer a chuck or a rump roast. Good luck and let me know how it turns out!
This was absolutely awesome and made it to our thanksgiving table. By far the easiest and tastiest thing we made!
Thanks so much, Michael. What an honor for it to have made it to your Thanksgiving table!
Is the beef pre-cooked before you put it in the crockpot? The description “3 – 4 lb roast beef” sounds like a roast that’s already been cooked in the oven. And what kind of roast do you recommend? Presumably it’s one that has to be a fairly tender cut?
I made this for my sons 20th birthday today. I put it in half frozen at 7 and when I came home from work it was beautifully done. Thanks for the yummy perfect main dish for our party. Hugs!!
Did you sear your meat first? Because yours looks like the edges are blackened (which I like). I just made this today and mine turned out okay. Not as good looking as yours. I think I made the mistake of using “Chuck Roast” and doing this at HIGH instead of LOW. My meat came out rather tough and I had to cut it instead of shredding it. The flavors were okay….I had to add salt/pepper at the end because it was a bit bland. If you like your food a little saltier you may need to adjust too. I may try this again using a different roast and cooking on LOW. Thank you for sharing though!
Hi Coco,
No, I didn’t sear my roast before adding it to the slow cooker. I’ve used a few different brands of slow cookers over the years with this recipe – Crock Pot, All Clad, and Hamilton Beach – and all seem to turn out very similar. Hope it turns out better for you next time.
Hi Coco, I had the same experience as you. It turned out like a regular roast. The flavor is nice, but it’s certainly not going to shred, nor develop a seared crust. I used a grass-fed roast and cooked it on high.
Sorry it didn’t give you the same results that it gives me. This is a regular supper in our house and I’ve never had any issues with it not shredding or having a crust.
Hi Robyn!
This looks incredible! I have this on the menu for Thanksgiving weekend when the family is here.
Thank you again!
Oh my goodness, Pam! What an honor. I’m making it over the weekend, too! 🙂
hi. does the roast need to be fully submerged in the sauce/gravy? and if not, do I need to turn it over halfway through. thanks and can’t wait to taste this! cooking it today…
Hi Monica,
It doesn’t have to be fully submerged and you won’t have to turn it in the slow cooker. Just add all of the ingredients and let the slow cooker work it’s magic. Enjoy!
Delicious!!!!!