Balsamic Roast Beef Recipe

940 Comments

4.88 from 248 votes
Jump to 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

4.88 from 248 votes
This Balsamic Roast Beef Recipe is simple and delicious. You’ll definitely want left overs of this roast beef recipe for all those scrumptious leftover meals!
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8

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

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Nutrition

Calories: 432kcal | Carbohydrates: 6g | Protein: 43g | Fat: 35g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.88 from 248 votes (23 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




940 Comments

  1. David says:

    What cooking adjustments would you make if you added cut up potatoes and carrots to this? Just put the potatoes on the bottom and cook for 8 hours on low? Increase seasonings at all?

    1. Robyn Stone says:

      Hi David,
      I wouldn’t recommend adding the potatoes and carrots to the slow cooker to cook the full time with the meat in the balsamic liquid as they’ll absorb too much of the balsamic and have a more vinegary flavor than what I think you might want. I wish it would work, but when I tested it, we found that it just wasn’t great that way. What was great was to roast the vegetables in the oven and then serve a bit of the reduced balsamic liquid with them. YUM! xo

  2. Celeste says:

    I was looking for the most tender beef to use, can this be made with prime rib roast ?

    1. dieter corzelius says:

      4 stars
      The cheaper cuts are better in slow cooking the lean meat will dry out

  3. Josh says:

    What kind of gravy are we using at the end? Or do you just mean the liquid remaining in the pot? I’m a newbie cooker, so please excuse my dumb question.

    1. Robyn Stone says:

      There should be a gravy (liquid) from cooking the roast (or the liquid in the pot). Thanks so much Josh – I hope you enjoy it!

  4. ev says:

    i’m going to make this today, but i use the ceramic pot from the slow cooker in the oven. how long and on what temp would you recommend? thanks

  5. Candace Fawcett says:

    5 stars
    Pretty much made this yesterday. I didn’t have beef broth so I used water. Added onions. About 4 hours in I decided to try adding some left over organic tomato soup I had from the night before. It turned out really well, the beef was pull apart, no knife needed. I will definitely be making this again.

    1. Robyn Stone says:

      Thanks Candace! xo

  6. Viviana says:

    what side would you serve with this??? I was thinking if plated mashed potatoes and some type of veggie, or if on a sandwich with potato salad or Macaroni salad…

    1. Robyn Stone says:

      Those are some of the sides I serve too…they will be delicious with this! Enjoy! Thanks Viviana!

  7. Stefany says:

    What if I need to do a double recipe? Any idea of cook time in crock pot or slow cooker?

  8. Star says:

    Hi can i add my veggies straight to the crock pot to cook with the meat? would i need to adjust any ingredients?

  9. Mariah says:

    Hi
    Can I use a rump roast for this recipe? If so, is cooking time the same?

    1. Robyn Stone says:

      Hi Marian,
      You can and the cooking time would be the same. I hope you enjoy it!

  10. Catherine C says:

    What slow cooker do you use? I use a crock pot and 4 hours makes this really overdone

    1. Robyn Stone says:

      Hi Catherine,
      I use various sizes and brands so that I’m testing recipes with different equipment. My favorites though are All-Clad and Hamilton Beach. I hope that helps!

    2. Jennifer says:

      5 stars
      I thought that too at first when I made this the first time, but you have to cook it beyond that point and it will start to fall apart like pulled pork ????