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 made this for dinner tonight, and my family loved it! It almost doesn’t seem right getting so many compliments for such an easy dish!
I made this today! Soooo yummy! I used beef shoulder, it was a little bit tougher to pull apart than chunk or round roast (I never really used before) I assume, but it was delish! I put it in home made flour tortillas with spicy ranch tomatillo dressing and cilantro. 🙂
I made this for a family get-together today using two smallish venison roasts – seared first, cut in halves to cook faster, put in Dutch oven, doubled sauce to almost cover, and cooked with lid on for a few hours in the oven at 350F. SO. VERY. DELICIOUS. I made it specifically for French Dip sandwiches, which we ate with a variety of sides, including a pan of cut sweet potatoes and onions roasted in the oven at the same time as the venison. Thank you so much for sharing this recipe! It’s great!
This looks delicious! I love slow cooker recipes and I can’t wait to try this one!
Hello,
If I am going to cook this on low for 6-8 hrs, how will I know when it’s done? When it pulls apart easily? I am new to this slow cooker stuff 🙂 Thanks for your help!
Yes, the cooking time can vary based on a few things – the slow cooker, the size of the meat, etc. You’ll want to test your meat at about the six hour point if you aren’t sure how your slow cooker cooks. If it pulls apart easily, then it is ready.
Made this tonight and it was wonderful. Everyone loved it. Served it was a kale & carrot salad and sweet potatoes.
this is was great. I shredded and served on fresh rolls with oven fries. big hit. will make again soon.
Hello!
I’m planning on making this today for our diner tonight but I am wondering, do you put the roast in frozen or thawed?
Thank you
Hi Amanda,
You’ll want to use thawed roast. Enjoy!
Hi thanks for your recipe. I’m new to crock pots and hope it meets my expectations for a savory moist dish. I just have I’ve question. What happened to the ONIONS? I love onions and had to add it. I will add potatoes and carrots. As another person posted to add veggies later as to the strong vinegary taste would be a bit much. I also did a dry rub with the dry seasoning and added paprika. I will see how it goes.
Tried this recipe yesterday and it came out just as advertised! For the folks saying that you must have seared it first, nope. Mine looked the same as yours. I did end up reducing the juices for some extra meaty flavor. Tastes GREAT as some mini- pulled beef sliders in those Hawaiian rolls! Kudos.
Yay! I’m so glad you loved it and what a great idea for sliders! YUM!