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
OMG if you have not made this yet, do it right now! I have never posted a review before but I just had to say something about this one. I simmered this all day in my slow cooker while watching my grand children today. My daughter asked what smelled so good and I showed her. Seriously this is the easiest recipe to make and by far the best beef roast I’ve ever had!! I’m keto so I put in on mashed cauliflower and I about died it was so AMAZING!!! I wish I could give it more than 5 stars.
Aww, thanks so much Sue! Thrilled you enjoyed it! xo
We made it today. Most tender beef we had in years
So happy you enjoyed it, Rod!
I’m making this right now in lieu of turkey for Thanksgiving! Making all the traditional Tgiving sides though : ) it’s smelling delish!
Sounds like a delicious meal, Samantha! Enjoy! xo
I just made this and it’s delicious. What’s the best way to reheat without drying out?
Two bits of advice that have worked for me, as I have made this dish many times and also included it in my several freezer swaps:
1. shred the meat ALONG the grain and set aside
2. thicken the gravy; pour juices into a gravy separator, allow a few minutes to let separate, pour into saucepan all but ~1/2 cup; bring large amount in saucepan to a boil; add 1/4 cup cornstarch to smaller amount & whisk; mix into boiling gravy, whisk until thickened then pour over shredded meat
GENIUS!!!! This recipe is so simple and knocks the socks off your guests with it’s amazing flavors. By far, the best crockpot recipe I have to date!!!!
This past time I added a bunch of sliced porcini and portobellos….WOW! Many ways to slay this recipe and shockingly yummy!!!!
So glad you enjoy it, Zha Zha! I love mushrooms with this too! Thanks!
I don’t have beef broth, can I use water instead?
I accidentally forgot to put in my beef broth concentrate, so essentially just used water and it turned out just fine.
I just used vegetable broth, which was all I had in the cupboard. Didn’t think to see if I had bouillon cubes like another poster suggested. Worked out just fine.
I love this recipe I made it for dinner tonight. I marinaded it last night then put in the crockpot on low for 8 hours on low.
This roast was excellent! My only complaint would be the taste of the red pepper flakes, other than that, really good and flavorable.
What would be a good side for this dish besides the traditional carrots or Potatoes? Can’t wait to try this version sounds delicious!
Hi Kesha,
I serve with many of my favorite vegetables, such as green beans, asparagus, and more, as well as potatoes or rice. I also love to serve with the Popovers in my cookbook. Enjoy! Thanks!