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 have a beef arm roast that I’m looking for a recipe for. Do you think this would work well?
Love recipes with balsamic and honey. The title of this recipe is technically incorrect – fall apart/shredded beef using a chuck cut is a pot roast, not roast beef. This recipe is intended for use with a fattier chuck cut, the tough sinew breaks down well with a long wet cooking technique such as the crock pot/slow cooker. Completely different cooking technique and completely different results from roast beef.
Roast beef is slow cooked – but dry (not submerged in a lot of liquid) and usually in the oven. Roast beef is typically cooked to LESS than well-done and sliced, a la “roast beef sandwich”. Those complaining of dry & tough results might be using rump or round roasts, which would be good choices for roast beef but a poor choice for pot roast, as they are leaner and will only get tougher and drier the longer you cook them.
Not intending to be a soap-box smarty-pants, but reading through the comments, it’s clear that some of the poor results are probably due to having used the wrong cut of beef.
Agreed. Roasts from the hind end (round) are tougher and much better suited to slow/rare cooking method. Those muscles are much leaner and work harder throughout the animal’s life. Compared to the loins, or back muscles, which are marbled with fat and very tender because they don’t do much “work”. This is where the best steaks come from. The chuck or shoulder makes the best pot roast, hands down. BTW, I’m making this recipe today using a boneless shoulder roast.
Fantastic recipe. Very easy to make and tastes great.
My wife said I made the best dinner in a long time. I followed recipe exactly. Four pound chuck roast on slow setting in crock pot for 8 hours. Came out perfect Thanks.
Awesome! I’m so glad you both loved it! xo
This is my children’s favorite meal.
It’s one of our favorites too, Dusten! So glad your family enjoys it! Thanks!
Very tasty I added sauteed onions to the crock pot and a little bit More of the honey. Great recipe
This is delicious! It is my go- to recipe and my husband loves it! Very simple, quick, and the flavor is outstanding!
I’m thrilled that you enjoy it too, Maria! Thanks! xo
Do you think this would this work with pork as well? I have a 4lb pork shoulder in my freezer that 8 looking for a recipe for. I’ve made this recipe and we all loved it so I thought of it right away when thinking of what to do with my pork…
I’m so glad you enjoy this, Anna! I have a recipe for Slow Cooker Balsamic Pork Roast . I hope you like this recipe too! Thanks! xo
I made this recipe today with a round roast. It was like tearing apart a 2×4. Not sure if the 3.8 roast was supposed to be cubed? I have 3 different sized crock pots and used the middle one for the 4 hour slow cook. There was no flavor in the meet. I reduced the sauce and skimmed the fat but it still did not make up for a $22 piece of super dry slow cooked meat that was supposed to be fork tender.
I’m sorry your roast was dry, Chris. I’ve never had that problem so I’m not sure what happened. Mine is always as pictured and shreds easily with a fork, has loads of flavor from the ingredients in the recipe. I’m wondering if you cooked yours on high for the 4 hours or on low for longer as given in the recipe. Thanks.
Made this the other day. Turned out great, fall apart tender and great flavor! Will make again! Cooked on low for 8 hours, didn’t disappoint!
So glad you enjoyed it Rosanne! Thanks!
Totally agree with Rosanne above! This was a spectacular good-tasting and easy recipe. I have added to the top of the list for the next time I am on the meal train for those needing a meal from our church. We had some leftover frozen shredded hash browns which we cooked over some carmelized sweet onions. Thanks Robyn!