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 just fixed it for the second time and my husband suggested I write and thank you!!!! We have shared it with friends who love it as well. I used a round roast the first time and a chuck the second. The second was way more tender. The first was great, but the second won!
I’m so glad that you told me how much you enjoyed it, Kathleen! xo
This has become a family favorite! My son loves it! ❤️
I’m having trouble with the instructions. Do I had everything all at once?
Ive made this several times as is and it is delicious!
Making it today, except i only half 1/4 cup balsamic, so i used red wine vinegar for the other quarter, and some fresh local honey i had. Hopefully it will be just as delicious!
Thanks Kaala! xo
Would sirloin work here?
I am going to give this a try tomorrow with my chuck roast. What kind of balsamic vinegar did you use? White, aged or flavored?
Awesome recipe! I used an elk roast instead of beef and it turned out so delicious! My kids can be picky and they all came back for seconds and finished it off. I’m definitely making this again. I can’t wait to try some of your other recipes.
That sounds delicious, Amber! I’ve not tried this recipe with elk – I love that you did and it was delicious! I hope you enjoy my other recipes as well! Thanks! xo
Love it! Quick and easy and delicious.
I have made your recipe a few times and each time the reviews are awesome! I have been asked to make this again for our family reunion on Sunday. A big crowd. It will be served as sliders. Question: I have a very large slow cooker and had the butcher cut me a 8 lbs blade/chuck. Do you think I should cook 2 bathes (cut my roast in half) or do as is, but slow cook overnight?
Made recipe exactly. Husband loved it! Used beef top round roast and cooked on high for 6 hours as I prefer to shred the beef. Was delicious and had a nice deep flavor. Didn’t taste vinegary but was very balanced rather. I have made MANY crockpot roasts and this was a good blend of fast assembly and robust flavor. Will make again.
It is one of our favorite recipes too and I’m so glad you enjoyed it too!