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
Can I sub beef broth with anything?
I use 1 or 2 beef bouillon cubes and 1 cup water which can contain more salt but works very similar.
My family loved it!! I picked up a roast on sale and wanted something other than the standard ‘Sunday roast’ (just like you said lol). Towards the end I threw in 3 chopped carrots and some sliced cabbage. I served it with garlic mashed potatoes and my picky husband went back for senconds and then thirds!! He also requested that I make a stew with a mixture like this 🙂 thanks for the recipe!!! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Wonderful to hear, Marissa! Thanks!
Can I put a frozen roast in for this recipe or does it need to be thawed?
I prefer to use a thawed roast, Kendel. Enjoy it! xo
I just did, so we’ll see how it comes out! Lol
How did it turn out using the frozen roast?
I always use frozen meat. Seems to come out even more tender.
I used frozen venison roast and it came out fabulous!!! It’s a winner in my book! I do like the char when searing it first but for in a hurry, throw it right in the crock pot frozen…it’s delicious 😋
Wonderful to hear that you enjoyed it, Lauren! I’ve got to try it with a venison roast soon – Yum!
Thanks so much! xo
The roast I have is just under 2lbs. Should the cooking time be reduced?
Holly, you can check your roast at 6 hours to see if it is tender and pulls apart. If not, then I would cook it the full 8 hours. Hope this helps.
Thank you so much for sharing this great recipe! I had made a recipe called “Mississippi Pot Roast” in my slow cooker the week before and it was such a disappointment–tough and flavorless!–that I ended up throwing most of it out. Still, I had my taste buds set for a good pot roast and I happened upon this recipe. I don’t like heavily marbled meat, so chose two top round roasts (both of which were cut for London Broil, about 8 inches wide by 2 inches high). I seasoned them with coarse salt and pepper and seared them in an iron skillet, then deglazed the skilled with the balsamic-beef broth mixture and put everything in the slow cooker. I know you said the meat did not have to be seared, but I can’t let go of some old habits, ha-ha. Anyway, after 8 hours on low, the meat just fell apart. I took some of the juice out of the slow cooker and thickened it slightly in a small saucepan with a bit of cornstarch slurry.I I put this in a gravy boat and passed it around at the table–there was still plenty of juice in the slow cooker. To be honest, I didn’t have high hopes, given the pot roast disaster the week before, but I was amazed at the flavor and texture of the meat and so was my family. I had leftovers today at lunch and I am looking forward to making this again. Great Recipe!!
Glad you enjoyed it, MJS! Thanks!
Not sure what went wrong, I’ve made the Mississippi pot roast a few times and my kids LOVE it, full of flavor. I use an entire stick of butter, 1 packet of ranch, 1 packet of brown gravy, and like 8-10 peppers. It always turns out awesome. I’m excited to try this one as well.
My super picky wife really liked this spin on pot roast! Nice job! I found it tasty with great flavor!
Great to hear that you both liked it, Matt! Thanks!
Hi there. I expect to make this recipe today given how delicious that sounds. Do you have any idea how long I could cook it in a cast iron Dutch oven in the oven? Thank you
Hi Annie,
I usually make this in my slow cooker. If you want to make as you describe, Lodge (who makes cast iron cookware) says if cooking a roast in covered dutch oven in your oven to cook at 275 degrees for 4 to 5 hours. I hope this helps and that you enjoy it! Thanks!
I made this with the addition of sautéed onions, peppers, and mushrooms mixed in AFTER the meat was cooked and broken apart.
Put it all on top of mashed potatoes and my only complaint is that I could not stop myself from going back for seconds and now I’m super-full and feeling lazy! : )
Thanks so much for the recipe, this is definitely getting saved to my regular rotation.
Sounds like a delicious meal, Miki! So glad you enjoyed it!
How about with stew meat? Do you think it would turn out?
I have made this several times and love it. We eat it with cheesy hash browns and a side salad, and it makes for a GREAT meal!
Thank you so much, Karen! xo
I tried this using the slow cooker function of my Instant Pot Ultra. Cooked it on low setting for 8 hours. The portion of meat (lower 1/3 of the 4.2-lb. chuck roast) that was submerged in the sauce came out perfectly. The upper 2/3rds would not pull apart with forks. Fortunately, this being an Instant Pot, I immediately turned it on the pressure cooker function and cooked for 20 minutes on high, then natural released for 10 minutes. That is what the IP cookbooks suggest for cooking a chuck roast. The meat was perfect and pulled apart easily.
This was the first time I’ve tried the slow cooker function of the Instant Pot. I have no idea why the meat turned out unsatisfactorily at that setting. If any readers have suggestions, please let me know.
Love the sauce and would make this again. Just not in the IP at slow cooker setting.
Hi Nancy
I’m glad you enjoyed the roast, but I too am curious about why the slow cooker setting on your Instant Pot didn’t cook the meat as it should. I’d love to hear if other readers have suggestions about the slow cooker setting on the IP too.
In the meantime, if you have a separate slow cooker, I know this recipe turns out deliciously made in it. And if you specifically want to use the pressure cooker method again, take a look at my Pressure Cooker Balsamic Beef Recipe. Thanks so much! xo