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
If I wanted to braise in the oven, what temperature would you recommend.
Cynthia, my Pot Roast recipe gives instructions for cooking in a Dutch oven, slow cooker or oven. These instructions should help you find your cooking time for the Balsamic Roast Beef based on the size of your roast. Thanks!
Fantastic recipe – family loved it
I added onions to the crock pot because I LOVE them – I think its a defnite positive addition.
I served with green beans and mashed sweet potatoes.
Thanksso much!
Sounds like a great meal, Mark. I’m so glad your family love the roast beef. Thanks.
This is sooo soo good! I made gravy with the juice and put it over some mashed potatoes. I ate the roast with a piece of bread. I’ll do it with some dinner rolls next time. I can’t wait to eat this again. It was such a hit at the house. Thanks for sharing this great recipe!
So easy and Sooo Delicious
Thanks, Astin.
Prepping my freezer for new baby — can I cook it and then freeze/reheat or would it be better to prep and freeze and then add to slow cooker when we’re ready to eat?
Ashley, I would cook it and freeze and reheat when you are ready to serve it. Hope you enjoy!
already a fan
Thanks, Bill!
Can this be made one day ahead? Need my crock pot for another dish the day of my party. If not, what are the oven instructions?
It can be made the day ahead. I would wrap it tightly or place in an airtight container and refrigerate after it has cooled. When you are ready to reheat, remove from the refrigerator, place in a pan, tent with foil and reheat in a 350 degree oven until warmed through – about 20-30 minutes.
I hope everyone enjoys it! I also have the Instant Pot Balsamic Roast Beef recipe if you have one of those, too. Thanks so much!
Confirming don’t brown the roast before putting it in the crock pot?
No, Brad, I don’t brown the roast before placing it in the slow cooker. Hope you enjoy it!
This recipe has a special meaning for my family. Back in 2014, when my husband (then fiancé) and I were looking for our first house, we found a house that we absolutely fell in love with, and they happened to have this cooking in their slow cooker when we looked at the house! It smelled so delicious while we were walking around that I snapped a photo of the recipe printout that was in the kitchen before we left. We ended up buying the house and I made the recipe for the first time the day after we moved in; it was the first meal in our new home. Now (almost 6 years and 2 kids later) we are still in the same house, and every time we have this for dinner we talk about when we bought our house and how our family has grown.
What a neat story, Katie! Thanks so much for telling me. I hope you and your family continue to have many happy years in this house. xo
Absolutely amazing! I do this recipe all the time. I add shallots to it, they come out very good with the sauce.
Thanks so much, Maria!