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

This Balsamic Roast Beef Recipe is simple and delicious. You'll definitely want left overs of this roast beef recipe for all those scrumptious leftover meals!
4.65 from 229 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Servings: 8
Course Main Course
Calories: 432kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

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 or coconut aminos
  • 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

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Nutrition Information

Calories: 432kcal | Carbohydrates: 6g | Protein: 43g | Fat: 35g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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886 Comments Leave a comment or review

  1. Oh my gawsh. This is so going on our menu! I’ve made balsamic pork in the slow cooker that is out of this world amazing…never even thought to do this with beef! Pinning this one for dinner soon!

    1. Sad to say just tried this and was disappointed not sure what happened followed it to a t. Meat was tough not lots of favour. Sorry

      1. I just made this and it was incredibly tender and flavorful. It literally took me 1 minute to pull apart – it was that tender. Just in case you want to compare notes, here’s what I did…

        I used a 3 pound beef round that was 1 3/4″ thick. I cooked it on low for 8 hours in my slow cooker and had prodded a few holes into it so the juices could get in the middle. I used a very good quality aged balsamic, not the cheap grocery store stuff. There is a huge difference in balsamic vinegars. The cheap ones taste very vinegary and have a thin consistency. The better ones are aged for years, have a thicker consistency, complex flavor, and are sweeter. I also used a good quality Worcestershire sauce – they can vary quite a lot.

        Mine came out with the browned outside and I suspect it is from the deep rich color of the balsamic that I used.

      2. I agree – Costco definitely has THEE best balsamic. Other brands make my stomach hurt, but not Costco’s! I can’t wait to try this recipe.

      3. I haven’t tried the Costco brand but I LOVE the Williams Sonoma Olivier 25-year barrel-aged Balsamic Vinegar! The clerk told me that is so good you could eat it with a spoon, and she was right!

      4. I wonder if you didn’t cook your meat long enough. I notice a lot of times even after 8 hours it needs a little bit more time. I go maybe 9 or 10 and then it’s perfect. That has saved me a few times.

      5. Surprising, I thought just the opposite…tender AND full of flavor. Wonder what could have went wrong???

    2. I have a wonderful PRO-tip that I recently discovered on Pinterest for shredding/ pulling meats quickly without burnt fingers!

      -Just set up your Kitchen-aid stand mixer and break your roast into smaller chunks that fit in the mixing bowl, use the paddle attachment and start out on Speed 1 then to 2 until its all pulled and shredded to a consistency of your liking! No-mess! no cutting board with two forks! no worn out hands! WHO KNEW?!?

      -Let me know what you think?!

  2. Hi Robyn, A queston – what type of beef roast did you use – sirloin tip, chuck roast, bottom round? It probably makes a big difference. Thanks.

    Judy

    1. Hi Judy, for the roast beef pictured, I used a 3.4 pound, boneless chuck roast. However, I use rump and chuck roasts interchangeably in this recipe. The chuck roast does contain a bit more fat and therefore will yield a bit more tender and flavorful result.

  3. My hubs will love these recipe because there are no vegetables in it! Yep, I’m making it soon. Must share it so I don’t lose it. Sharing on FB and pinning!

  4. Not only does this sound good, but it looks absolutely beautiful!!!!! Pinned and can’t wait to make it. Thanks for another fantastic recipe…looking forward to the next recipe!!

  5. I can’t wait to try this one. we love balsamic – never thought to use on roast beef…pinning πŸ™‚

  6. Ooh. I adore roast beef and that dish of the pulled meat has me drooling. I am loving this recipe too!

  7. this looks amazing…definitely adding it to the list of options for a comforting fall/winter meal! i recently discovered stores that exclusively sell flavored olive oils and balsamic vinegars, i might have to try one and use it in this recipe for a twist! love the serving dish you photographed it in too…would you mind sharing the source for that?

  8. I tried your Balsamic Roast Beef recipe….my husband and I both really enjoyed it. So simple. It’s a keeper for sure.

  9. Just made this but doubled everything and added fresh sliced mushrooms. Both my daughter and son didn’t for the first time add ketchup to their meat. To me, that in itself is a complete success. Husband says its better than steak. Bravo, this will be made at my house from now on.

  10. MUST be trying this! I love balsamic everything so this should be wonderful — do you just serve it as meat, or do you tuck it into rolls with condiments?

    1. Hi Gail,
      I like to make things simple and cook once and serve it twice, so I generally will make this and serve as a meat and then serve any leftovers in my stuffed mushrooms recipe or the french dip recipe I’ve posted using this roast. Of course, I’ve also made it exclusively for those as well! πŸ™‚ Enjoy!

  11. Hi, love the idea of this, would you have to increase the time (and by how much!?!) if I was cooking enuf for 14 people? Thanks, Solii

    1. You would increase the ingredients proportionally to the size of the roast you are using, as well as the cooking time.

  12. Because I doubled this recipe, I made the beef dip the next day, took what I had left over from that and split it, one half to beef taco’s (just added my own taco seasoning) and the other half to beef vegetable soup. Great recipe to do so many wonderful dishes with.

  13. Hi found you on Pinterest! This may be a dumb question, but what do you serve this with? Mashed potatoes? Rice, in tacos/burritos? Can’t wait to try it!

    1. Regina, why don’t you make it with mashed potatoes (you can spoon some of the gravy over it!) and either green peas or some other green veggie. Also, you can add carrots in the slow cooker with it! You can always use any leftovers for burritos or tacos – yum!!!

      1. Thanks for asking this question Regina, I was wondering the same thing! I had a friend that tried the recipe and loves it… makes it every week!

  14. this looks great! I don’t have a slow cooker…….do you think there is a way to just do it in the oven ? Like a braise?

    1. Hi, I also don’t have a slow cooker and wonder if have tried making it in your oven. If so, what temperature? And how did it turn out. It looks AMAZING, so amazing that I’m tempted to buy a slow cooker.

  15. Just made this last night & its wonderful!! So simple!! I added mushrooms like another reader (1 package of sliced…next time I’ll add 2 packages plus some caramelized onions & maybe some jalapenos or extra red pepper flakes)

    I reduced the gravy and then thickened it with a little corn starch & water & it turned out perfectly!

    One question I have is whether or not this will freeze well? I tried to buy a smaller roast but its still 2.5 lbs and way too much for me to eat by myself.

    1. Hi Debbie,
      Yay! I’m so glad you love this as much as we do. It is a regular on our supper table. And yes, it does freeze well – if it ever makes it to the freezer! πŸ™‚

    1. Hi Desirae,
      I’ve added carrots to mine before, but not potatoes. I’m sure it would taste wonderful, I’ve just not done it. But, to answer your question, I just toss them in when I add in all of the other ingredients at the beginning. Hope you love it and let me know how it was with the potatoes, ok?

      1. I tried to it and the roast itself was delicious!! I did add potatoes and carrots with it but would not recommend it. The vinegar was to rich in the veggies. The day after I added a beef stock and rapid boiled the veggies for less than 20 minutes and added them back to the meat and oh em gee it was delicious!!

        Thank you this will be in the rotation. Making Thursday as we decorate for Christmas!

      2. I put the veggies into the pot right with everything else in the beginning. But it was to rich in vinegar. I say if you want veggies cook them separate in a beef stock. Unless vinegar is to die for then it’s for you. I love vinegar but not that much.

  16. I just made this and it doesn’t look anything like this picture. There is no way the roast in the picture was cooked in a crock pot. You can’t get a toast browned like that in a corck pot. The dish smells wonderful but has little taste. Very disappointed.

    1. Hi Teresa,
      I hate yours didn’t turn out like mine, but yes, it was made in my slow cooker. Actually, I make it fairly regularly that way. I’ve made it using several different types of slow cookers as well.

      1. So, how do you get it to brown on the edges… My Slow cooker doesn’t do that and i usually either brown my meat before adding it or put it on the grill for a bit if I want a smokey flavor… if you have a crockpot that will brown the meat like your picture shows, please share.

      2. Hi Bonnie,
        Yes, this was cooked the entire time in my slow cooker. I’ve used various brands and all have given me the same result – Hamilton Beach, All Clad, etc. They are all relatively newer slow cookers as they have been purchased in the last two years or so. Good luck!

  17. Tried this tonight and it is delicious! Made my whole house smell good as well. I really like the bit of tangy spice that the beef picked up. Thanks!

  18. I made this last week, and it was quite good. Not only were the flavors really great, but I loved the fact that my family got two meals out of it. The first night we had a traditional roast beef dinner, and then the next day french dip sandwiches. Really great. Thanks for sharing!

  19. hi. does the roast need to be fully submerged in the sauce/gravy? and if not, do I need to turn it over halfway through. thanks and can’t wait to taste this! cooking it today…

    1. Hi Monica,
      It doesn’t have to be fully submerged and you won’t have to turn it in the slow cooker. Just add all of the ingredients and let the slow cooker work it’s magic. Enjoy!

  20. Hi Robyn!

    This looks incredible! I have this on the menu for Thanksgiving weekend when the family is here.
    Thank you again!

  21. Did you sear your meat first? Because yours looks like the edges are blackened (which I like). I just made this today and mine turned out okay. Not as good looking as yours. I think I made the mistake of using “Chuck Roast” and doing this at HIGH instead of LOW. My meat came out rather tough and I had to cut it instead of shredding it. The flavors were okay….I had to add salt/pepper at the end because it was a bit bland. If you like your food a little saltier you may need to adjust too. I may try this again using a different roast and cooking on LOW. Thank you for sharing though!

    1. Hi Coco,
      No, I didn’t sear my roast before adding it to the slow cooker. I’ve used a few different brands of slow cookers over the years with this recipe – Crock Pot, All Clad, and Hamilton Beach – and all seem to turn out very similar. Hope it turns out better for you next time.

    2. Hi Coco, I had the same experience as you. It turned out like a regular roast. The flavor is nice, but it’s certainly not going to shred, nor develop a seared crust. I used a grass-fed roast and cooked it on high.

      1. Sorry it didn’t give you the same results that it gives me. This is a regular supper in our house and I’ve never had any issues with it not shredding or having a crust.

  22. I made this for my sons 20th birthday today. I put it in half frozen at 7 and when I came home from work it was beautifully done. Thanks for the yummy perfect main dish for our party. Hugs!!

  23. Is the beef pre-cooked before you put it in the crockpot? The description “3 – 4 lb roast beef” sounds like a roast that’s already been cooked in the oven. And what kind of roast do you recommend? Presumably it’s one that has to be a fairly tender cut?

  24. Can I use a round eye roast. (I’m a newbie cook). Also my roast is only about 2 pounds should I cut down on the liquid ingredients? Thanks for the recipe, it looks great!

    1. Hi Christie,
      For a round eye roast, I prefer to dry roast in the oven at about 325ΒΊ F until it registers rare to medium. The round eye roast is a leaner cut of meat and I’ve not found it to be as successful for a pot roast style roast. It will yield a tougher roast that won’t shred like mine does in the photograph. For pot roasting, like this recipe, I prefer a chuck or a rump roast. Good luck and let me know how it turns out!

  25. Two letters and one word sum up this recipe: E-Z and delicious! I’ll be making this again and again. Great flavor!!

  26. This sounds super yummy!

    Quick question, if I were to double this recipe (for a large dinner party), should I double the cooking time?

    Also – what size crock pot do you have/use?

    Thanks!

    1. Hi Natalie,
      I most often use my 6 quart slow cookers when I make this roast. When I have doubled the recipe, I did not double the cooking time. However, I did check it at the end of the cooking time to see if it was ready (pulled easily with two forks). If not, I’ve cooked it a bit longer. I would recommend for a large dinner party, cooking this the day before and then storing it in the refrigerator and heating for your party. That way, you aren’t rushed and you know it is cooked perfectly. I can’t wait to hear how you like it!

  27. 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.

  28. 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.

  29. 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

  30. Made this tonight and it was wonderful. Everyone loved it. Served it was a kale & carrot salad and sweet potatoes.

  31. 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 πŸ™‚ Thanks for your help!

    1. 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.

  32. 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!

  33. 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. πŸ™‚

  34. 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!

  35. I just made this recipe last night and my whole family thought it had a great flavor. The only problem was that it didn’t come out fork tender at all. I cooked a 5lb chuck roast in my Crock Pot on Low for 8 hours. I definitely want to make another one, because it really did have a delicious flavor, but I’m just not sure whether I needed to cook it longer or shorter in order to get it more tender? What would you suggest? Any advice would be greatly appreciated.

    1. I purposely bought smaller chuck roast’s (2 at about 2.5 lbs each) and made sure they weren’t too fatty. Mine pulled apart with two forks and was wonderful. Cooked on low for 9 hours.

  36. Hi – this looks really delish – but I don’t have a slow cooker. Maybe I need to get one – but if you were to make this in the oven, what temp and for how long would you cook it? Would you recommend cooking it covered in a dutch oven?

  37. I cooked a 3lb chuck roast on low in the crock pot for about 7hrs but it wasnt very tender and still kinda fatty. Did I not cook it long enough? I saw some website suggest 10+ hours.

  38. I made this addictive, at least to my taste buds, by adding a little liquid smoke to it after it was shredded.

  39. I made this tonight and everyone … including my picky 4 year old … loved it. I served it over baked sweet potatoes and the tangyness really was nice with the sweetness of the potatoes. Thanks!

  40. Hi!
    Stumbled across this via pinterest and tried it tonight. So, so easy to prepare, made the kitchen (and whole house) smell amazing – even the four year old commented when we got home from our errands! Mine fell apart beautifully as I took it out of the slow cooker (I used a blade/chuck roast). I was a bit disappointed as the flavour had not really gone through the meat but it was so tender, I really couldn’t fault it! I took the time to reduce and remove the fat from the sauce at the end and oh my it was delicious!!!
    Thankyou! first time visit to your blog but I’ll be back πŸ˜‰
    xx

      1. Pan sauce is brilliant Robyn! We ate all our leftovers as a pie the next night and the flavour was amazing. Loved it, thankyou!

  41. I had something like this at a friends house five years ago and have been searching for this recipe since! I’m making this tonight! What can I substitute a slow cooker for?

  42. Thank you so much for the wonderful recipe πŸ™‚ My slow cooker is older and it took longer than the four hours on high, but when it finally got done we were very pleased with the outcome!!!

  43. This was a great recipe – thank you! I’m guessing the cook time was for frozen beef, though? Maybe I just should have assumed, but I think it would have only taken 2.5ish hours in our old slow cooker. We stopped it at just over 3 and it was tough. Will definitely make it again! Thank you! πŸ™‚

    1. Hi Stephanie,
      No, the recipe is for thawed beef. The long and slow cooking time helps to make this balsamic roast beef extremely tender.

  44. I made this tonight with topside roast, the flavour was good but it didn’t fall apart / shred as your appears to. I am new to slow cooking, this was my first attempt and this recipe looked fabulous. Do you have an any thoughts on whether this was the cut I used, it was quite lean, or if I might have cooked too long or not long enough. Thanks.

    1. My personal experience in cooking pot roast, if it doesn’t fall apart easily – it needs to continue cooking longer. I set mine at 8am this morning and when I got home at 5 pm tonight – it literally fell apart when I touched it with a fork. If you try another roast, try cooking it longer next time and see if that doesn’t work for you! πŸ™‚

      1. Ah, that’s what I wanted to know. Did you cook it on LOW in slow cooker? Didn’t want it to be dry, but I’m gone at work for 6 hours. Thanks

      2. I cook mine on low in the slow cooker. I leave around 8 in the morning and get home around 5:15/5:30 at night – to give you an estimate of how long mine cooks, and they’ve always been fall apart tender – regardless of which recipe I use to cook it. The roasts themselves are usually between 2 1/2 to 3 pounds or so.

  45. I found your recipe through Pinterest and made it last night in the new enameled cast iron Dutch oven I received for Christmas. I made a few modifications: I was out of honey and decided to leave out the hot pepper flakes as well. Still turned out DELICIOUS! I was pleasantly surprised at the subtle flavor of the balsamic vinegar. (And I even reduced the juices and served it with the sauce.) This will definitely be added to our playlist on a frequent rotation! Thanks for sharing!

    P.S. I cooked it for 2.5 hours at 300 in the oven.

  46. Made this today and the kids loved it. We had it on buns with melted cheese and I cooked the sauce down and it was fab to dip the sandwich in. Thanks!!!

  47. Made this recipe tonight, and I must admit I was disappointed with it. It was okay, not so inedible it had to be thrown out, but not something I plan to add to the dinner rotation either. I used a good quality balsamic vinegar; however, it tasted to me as though it had soaked in Worcestershire sauce all day. I do see that it can also be used to make french dip sandwiches, so perhaps it would be better served with some cheese, pepper and onions added to soften the overwhelming taste. I just think on its own, the flavoring of the meat overpowers anything else served with it (we ate it with steamed broccoli and mashed potatoes). Too many other pot roast recipes out there are much better, that I don’t foresee making this again.

  48. Hi, think someone asked earlier, but can this be made in a Dutch oven style casserole dish, like a le creuset one?

  49. Robyn,
    This was so good! The icing on the cake was that my picky 7 and 5 year olds loved it and despite you saying your kids liked it, I thought it would be another slow cooker recipe that just my husband and I liked. My son actually asked me if we could have it again tomorrow night! I did it as your recipe instructed and it looked just like yours. I cooked it on slow for 8 hours, served it with mashed potatoes, cooked carrots with honey, brussel sprouts and fresh, warm bread. I can’t wait to have leftovers tomorrow!

    1. I’m so glad everyone loved it, Connie. It is a favorite at our house, too! It sounds like your entire meal was a hit! YUM!

  50. I tried this recipe tonight for a family gathering… HUGE hit!!! I used a pomegranate balsamic vinegar because that’s what I had on hand. It was SOOOO good! Thank you for putting the recipe out there!!!

  51. NOM, NOM, NOM! Great tasting, moist, “shreddy”… I hate cooking but this was very easy for me to toss together and forget it. I served it with Sweet Potato Biscuits – found both recipes on Pinterest. Perfect! Thanks for the “Good Stuff”

  52. This was great! I had a pork loin roast in the fridge trying to figure out what to do with it today. I increased the mix a bit since it was large. I cooked it on high for one hour since I started it late in the morning and then turned it to low for rest of day. We at around 7 pm and the whole family loved it. Served with brown rice. Thank you for this great recipe. I look forward to trying it on a chuck roast.

  53. I just wanted to swing by and let you know that I made this yesterday and it came out just so perfectly. Shredding it was easy considering the meat was already so tender it was falling apart as I scooped it out of the crockpot. I did cook it on LOW, for 6 hours exactly and it was done, while my edges didn’t look as crispy like yours, they were browned more than the rest of the meat and looked pretty, too. I also happened to use a pomegranate balsamic.
    I’ll be making sandwiches with some of the meat tomorrow.

  54. I made this earlier this week. My roast was tender but I couldn’t shred it. My husband and son loved it though. Very tasty. I thickened the sauce and we ate it with mashed potatoes. I saved the leftover gravy and used it in shepherd’s pie later in the week. So yummy!

  55. Wow…this is easy and great tasting. I’m making it for the second time today but trying it with a London broil since that is all I have.

  56. I had everything except the meat. This was so pretty on your post, I had to try. I love a slow cooker…always use mine, winter or summer. Sometimes, I just hate cooking in the evenings, I’d rather catch up with my family! Thanks for the recipe!

  57. This was fantastic. I did not have beef broth on hand so I made a cup of mccormicks hunters sauce with just the cup of H2O omitting the butter. Great substitute. I also added extra red pepper flakes. My husband loved it! He has already had 3sandwiches with the leftovers. Definitely making again.

  58. Just had a wicked thought for this. After shredding the meat stuff a little bit of it Yorkshire pudding, and pipe some garlic mash potatoes on top, and top with a few slivers of chive. Voila! Sunday Roast appetizers!

  59. Hi! I just wanted to say I made this today and we made the Roast Beef Dip rolls for tea tonight. Oh my goodness, it’s just amazing! I’ve never had any luck slow cooking beef, it’s always been dried and inedible, but this was incredible! So juicy and tender and the flavour was amazing! I haven’t had such a good “Dip” since we left Canada, and cooking in the slow cooker meant I could prep this while our son had lunch and my house didn’t get any warmer (it was 43c here today!) Thank you so much, will be making this again soon πŸ™‚

  60. Thanks for an easy crock pot recipe! I made this the other night, and I would change only 1 thing. I’m not crazy about the sweetness of this (I think it’d be fine for pork, tho), so next time, I’ll leave out the honey. It was better on sourdough bread the next day as a French Dip sandwich. I appreciate you sharing!

  61. I’ve now made this recipe twice. The first time I cooked it on high for 4 hours and it wasn’t very flavourful or tender and it certainly didn’t have the browned edges. The second time though I cooked it on low for 8 hours and it was DELICIOUS – looked exactly like it does in the pictures above – so I highly recommending having the patience to let this cook all day long. You won’t be disappointed!

  62. I just made this tonight. It was perfect!!! My daughter had sent me a text message telling me how good the house smelled while this was cooking. Tomorrow, I am going to make the french dip sandwiches with the leftovers. This will definitely be a regular on our menu!! Thank you for the recipe!!!!! Mine looked exactly like your picture, this was one of the easiest crock pot recipes I have done.

    1. I’m so glad you loved it, Debbie. I can’t wait to hear how you like the French Dip Sandwiches. They are my son’s favorite! Be sure to tell your daughter thanks!

      Enjoy!

  63. Hi, it looks great and i will try today.
    It looks like you browned the meat before putting in the slow cooker, did you?
    Thanks.

  64. My husband and I had this last week as french dip.. it was amazing! The juice was so flavorful and the meat was nice and juicy and held onto those mild tones of the garlic and vinegar. It also make excellent left overs! Tonight I was going to make it again, but towards the end of its cooking time was going to add some veggies and potatoes. Thank you so much for sharing this recipe.. its now my go to for pot roast. CB

  65. I found your recipe on Pinterest today, and just happened to have a pot roast (boneless chuck) that needed to be used. All I can say is, my husband VOLUNTEERED his opinion that it was tasty. You have no idea how huge that is! Thank you for a “keeper” of a recipe. It did take almost 6 hours on high, but that was probably because it was a cheap pot roast.

  66. I was ready to make this until I found out I only have a shoulder arm roast and an eye of round roast in the freezer. Is there any way to use your recipe with either of these?

    1. Hi Vicki,
      I’m afraid you just won’t get the results that you’ll want from either of those cuts of beef with this recipe. Shucks!

      1. Well, I couldn’t wait, so I made it anyway, using the arm roast. I actually let it cook 8.5 hours on low because I wanted the “crust” like yours. (I kept looking to see if it was getting brown. I had checked it after about 7 hours, but it didn’t feel tender yet) It is VERY good, but the 8.5 hours was maybe a tad too long-it got a little dry, but not too bad.
        (The house sure smelled good all day!)

  67. My oven is broke so got this in the crockpot now, can wait till it is ready to take, added some mushrooms and carrots!! Saw great reviews so, will be back to post how well my boys and I like it!! Thanks

    1. I didn’t buy roast beef, some shoulder roast, idk for some reason I couldn’t find what I had written down and was very tired and cooked it for 4 hours, and took it out and it was dry, so I sliced it and put it back in and cooked it some a couple of more hours and then took it out and it was wonderful, got all that flavor to all of the pieces. My son loved it and I made a roast beef sandwich out of it today!!

  68. Just made this for the third time and my husband and I are already talking about having it again. Thanks for such a great and easy recipe!

  69. I bought a round roast specifically for this its almost 4 pounds, but I just realized I got a top round instead of a bottom round, is it going to make a difference should I change anything to make it cup out pretty and tender like yours and also because it is almost 4 pounds should I alter the cooking time at all. I plan to cook on low.

    Thanks

  70. Hi Robyn
    I don’t use the slowcooker very often so forgive me if this is a silly question. I did go through many of the comments here looking for an answer but didn’t really find anything that addressed it head on. When you cook in a slow cooker it is a very moist enviroment. How exactly, did you achieve the lovely crispiness on the outside of your roast, depicted in the photo, without searing it in a hot pan first? I am dying to know! Thank you! Lori

  71. All I have in the freezer right now are some boneless pork ribs. I’m wondering if I could use them in this recipe?

  72. What a terrific, easy, delicious recipe! We made it for a casual New Year’s Eve dinner with friends and it was a big hit. Trying it again today for the Super Bowl get-together but substituting pork loin roast. Any tips on modifying a bit for that cut of meat? Thanks!

  73. This is absolutely amazing. Made it 3 nights ago and the hubby has reminded me THREE times to “Give her an awesome review!” Everything about it was delicious. And obviously, the hubby can’t get it out of his head.

    With the flavors in this dish, you would think I spent all day on it.

    Oh, and I did reduce the sauce and will definitely do that every time. So good, and so easy.

    Thanks for such a great meal!

  74. I made this for my husband last week with the intent to have leftovers for french dip sandwiches. We didn’t have enough, so I’m cooking it again tomorrow with a much larger roast.

    Thanks for a fantastic recipe!

  75. Made this tonight, and it turned out JUST like the picture. I’ve read some of the reviews that said it turned out nothing like the post, but I think if you cook it low and slow, that’s the secret. Mine even had the dark edges, just like in the picture. I cooked it on low in the crock pot for 7 hours. I checked it a couple hours before, and it hadn’t reached that ‘pull apart consistancy’ yet. The flavor was delicious, and I am excited to have a pulled beef sandwich with it tomorrow. GREAT recipe (and I usually ONLY make the Pioneer Woman’s Pot Roast!!)

  76. I made this last night and it turned out great! Probably one of the best things I’ve ever made! Thank you for the recipe πŸ™‚ we are having the roast beef sandwiches tonight.
    I actually didn’t have soy sauce, so I used an equal amount of low sodium Dale’s Seasoning which is basically a soy sauce marinade. Tasted great, edges were browned and whole thig was juicy. I used my slow cooker on low for 9 hours.

  77. Just made this today and it was delicious! Turned out perfect @ 9 hours on low. Very tender and flavorful. We ate it with a potato casserole side, but next time I’m making sandwiches with it because homemade tender juicy roast beef sandwiches on toasted buns….enough said. Thank you!

  78. This was SO good! Made it tonight, very easy, nicely browned, and very tender. The gravy was excellent, and tasty with mashed potatoes. Planning to make French dip sandwiches with the leftovers. Thanks for sharing such a great recipe; I’ll definitely be making this one again!

  79. Found you on Pinterest…I’ve made this roast a few times now, and it is definitely one of our new favorites! My oldest daughter even requested it for her 10th birthday dinner (instead of going out to a restaurant)!! I don’t have a slow-cooker, though, so I use my cast iron dutch oven and cook it at about 250 for 4-6 hours…it comes out amazing every time! Thanks so much!

  80. Very disappointed with this recipe. I found this to be tasteless,and bland. I smelled good while cooking. We ended up adding BBQ sauce to salvage an expensive piece of meat. πŸ™

    1. I’m seriously surprised you found this to be bland. Are you using high quality ingredients? I’m someone who like my food VERY flavorful, big on seasonings and such, and I find this recipe hits the mark every time. And you should be using chuck roast, wish is a less expensive cut, but perfect for slow cooking.

  81. I made this last night and it was very good!!! I have an All-Clad Slow Cooker and it came out just like the way yours looks!!! It was very tasty with mashed potatoes and broccoli. Tonight is Left Overs but making it like the French Dip way!!! Can’t Wait. Thanks

  82. I made this with rump roast a few times and it was really delicious. Tonight I made it with chuck roast and it was out of this world. My kids asked me to make much more next time – this time we were literally scraping the serving dish for more.

  83. I used a cheap cut of pork, because it was much cheaper. It didn’t work that well. The flavor just didn’t seep in very well. I found a recipe for a balsamic bbq sauce, though, and it still made great pulled pork sandwiches. So, guess I should actually follow the recipe next time. πŸ™‚

  84. People…
    For those of you who didn’t have success, or doubt that this was cooked in a slow cooker because of the browned edges in the picture….
    OH YES it will brown up like that in a slow cooker! Robyn explained she doesn’t turn over the roast during cooking. It is the top of the roast, the part sticking out of the liquid that will turn brown like what you see in the picture. If yours didn’t… you didn’t cook it long enough! (I do prefer to flip the meat part way thru just to make sure all of it gets the flavors of the sauce. But it works either way.) If you want it more browned after shredding the meat, you can place the shredded meat under the broiler for a few minutes. But really no need for that extra step if cooked long enough.
    So… if the edges didn’t brown, you didn’t cook it long enough!
    If yours didn’t shred… you didn’t cook it long enough! (or you used the wrong kind of roast)
    If yours was tough… you didn’t cook it long enough!(or used the wrong roast.)
    If yours was flavorless… you did’t cook it long enough! (or had the wrong roast.)
    Get the idea?!?

    Here is what you need to know about slow cookers: What is high on one person’s crockpot, may not be the same exact high temperature on another person’s crockpot. The same goes with the low setting. So it is important to cook until the desired outcome, rather than just turning it off when the clock says to. I find that with my crockpot, I usually need to go a little longer than a recipe says. Even though you can cook on high, it really is better for a recipe like this to cook the meat “low and slow” for the most tender and flavorful meat. If you can, start earlier and go with the low setting for longer. I actually like to start my crockpot off on high for the first hour just to get it going, and then turn it to low and cook all day. I don’t know what my reasoning is, but it works for me!

    Something else to remember…. every time you lift the lid to check on it, you are slowing down the cooking process by letting the heat and steam escape. That will mean you have to add additional time to cooking, or it won’t have browned, won’t shred, will be tough, etc. I always put a sticky note on the lid reminding those in my family to leave it alone! For some reason, no one at my house can resist lifting the lid to see what is cooking, to determine when it will be done (yea, right! like they will know! LOL), or to just smell the wonderful smells every time they walk by! You get several diferent people each checking once or twice and that derails dinner time. I open it once part way thru just to flip over the meat. That is it. And I leave a note remindng the others to resist the urge.

    So hopefully that helps a few of you who didn’t have success and you will have better luck next time.
    Thanks for this recipe on behalf of my meat-loving husband and four sons!!!! My roast beef is in the crockpot as I type…

  85. Used this recipe with both beef chuck and pork butt. Both were outstanding but i lean a little toward using pork butt with these flavors. Oustanding recipe.

  86. Hi, this looks really amazing! I have a question that may seem stupid, when you say roast beef do you mean beef thats already roasted or roast beef as in a beef roasting joint that is raw? I’m english and I think we just have different ways of putting things, Sorry ! x

    1. Beef roasting joint…definitely raw but also boneless. If you are in America, when you go to the store you’ll see “chuck roast” or “round roast” in with the other raw beef and that’s what you want. You prob could do this with a bone-in joint but that’s not what Americans typically use for their roasts. πŸ™‚ good luck!

    2. Do you know what number this cut of beef would be? I’m living abroad and they don’t use names like “chuck roast” or “round roast” here just numbers for the different parts of the cow. any suggestions would be appreciated.

  87. I made this today in the crock pot. I left out the red pepper flakes but didn’t change anything else in the recipe. The meat was great but I hadn’t cooked the sides yet. Husband was leaving for work and I wanted to feed him before he left so I combined this recipe with another I had found on Pinterest… A recipe for a roast beef grilled cheese. He loved it! He even asked for seconds. I’m calling this a winner!

  88. I made this on the stove in my tagine. It was fabulous! I used a cross rib that I cut into 4-5 inch pieces and let it go at a really low temp for a bit over 3 hours. This is a new favourite. In my opinion the tagine does a better job of braising than my dutch oven or crock pot.

  89. We love this roast! We’re making it for the third time today and serving it over polenta and goat cheese with sauteed mushrooms. Can’t wait until dinnertime! Thank you for sharing this great recipe.

  90. OMG! My hubby ate until he was sick and has requested that this recipe go into regular rotation at our house. That’s high praise! I don’t have a slow cooker here in Germany but it works cooks perfectly in oven on slow heat for 1 1/2 hours.

  91. I have my roast in my crockpot now. I can hardly wait to try it. One question, how do I add this to my recipe box on your site? I cannot figure it out. LOL Thanks, Gina

  92. I am going to the grocery store in the morning and picking up some roast beef. Thanks for the recipe. Cannot wait to try it!!!

  93. Just had this for dinner and it was delicious and super simple. Maybe next time I’ll throw some fried onions on top.

  94. I found this recipe on Pintrest and made it last night, it browned on top and was easily shreded. I cooked it on low for 8 hours and I used a fig balsamic. It came out really great, the only thing I would do next time is poke holes so the juices can flavor the meat not submerged. Thanks for a great recipe!!

  95. After reading all of the reviews (after making it, unfortunately), it seems like everyone, including myself, that cooked the recipe on high heat for 4 hours found it to be disappointing and pretty dry. It was almost like I was taking the “saltine challenge” and just couldn’t eat the meat. Seems like it needs a lot more time to break down the connecting tissue in the meat and marry the flavors a bit more. Even the sauce was pretty bland and underwhelming at 4 hours after reducing it a bit on the stove top.

    I definitely can’t recommend this recipe cooked on high, so if you’re reading this, do yourself a favor and cook it low and slow for the 8+ hours.

  96. Yum! I made this tonight for dinner and hubby and I LOVED it. I made truffle mashed potatoes and asparagus and it was a perfect dinner. I wanted to come back and let you know. Thank you!

  97. This was super simple and had great flavor for the little time spent putting it together. I would also add some fried onions next time, maybe to the final result. It was great on hard rolls with a little of the remaining juices.

  98. This has become one of my favorite dishes to cook. It is soo easy and soo delicious thanks very much. I cook for the better part of the day alternating between high and low and the meat just falls apart. It’s delicious on sandwiches and salads the next day and I’ve also frozen it for a weekday meal.

  99. This was moist, tasty, and delicious. I put it in the crock pot in the morning and accidently cooked it on high for nearly 8 hours but still…. it came out looking exactly like the picture. The bottom does get crusty/carmelized like you see in the picture. I made wheat rolls and a side of vinigar slaw. Left-overs didn’t last long! This will definitely stay on our dinner rotation and it is also great to bring to a potlock or make sliders with. Thanks for sharing!

  100. Oh my word! This was the best roast beef recipe I’ve ever made! I’ll be adding this to my rotation for sure… I served it over a baked potato with a side salad. Delish!

  101. Made this tonight and it was oh so yummy! We put it on a bun with mayo/horseradish and will serve it tomorrow with carrots and green veggies. Can’t wait to share it with my friends!

  102. My husband LOVED this. I used a 2.5 pound chuck roast and cooked on Low for 8 hours in a 4 quart slow cooker. My roast came out just as pictured, with a dark crust on top. It was fall apart tender and the flavor carried through nicely. I am not a huge fan of balsamic vinegar so I went out on a limb with this one. I will probably use less vinegar next time and add more beef base. However, my husband thought it was perfectly delicious and is already requesting it again.
    I reduced the liquid and added a little cornstarch and extra beef base for the gravy. Served with mashed potatoes. Yum! Thank you!

  103. Made this in a double batch in a giant slow cooker. My husband wouldn’t stop going on about how amazing it was for a week! Made it a second time and added a few tweaks. Round roast is def the best for this if you want THE most tender in 8 hours or less. I used a high end golden balsamic vinegar rather than the usual dark and WOW that was great. Instead of beef broth, I used Knorr’s beef stock. And again wow, what an increased depth of flavor. The recipe as it is written is a home run but I wanted to see if I could get it to the next level and these tweaks certainly did that. Also, not all honey is created equal. I prefer the flavor profile a clover honey creates here.

    1. Hi There
      With the double batch did you just double this recipe and still cook it all on low for 8 hours?
      Thanks!

  104. Sounded great I have this in the crock now. 3 12 pound roast on low for 8.5hrs hoping it comes out good. Serving with mashed taters, broccoli, on wheat bread side of cucumber tomato salad. I did add more balsamic and beef broth it just didn’t seem to be enough liquid, I also browned my meat in a pan first seals in more flavor and used a bottom round. Cheaper but great cut of meat, im hoping the balsamic isn’t too much or overpowering. We shall see!!

  105. I promise, this is the very best crock pot recipe that I have EVER made. I make this at least once a week now. Thank you so much!

  106. Just finished making this & I must say it was DELISH & sooo very tender I did add a lil kosher salt & pepper to my roast but I give this 2 thumbs up

  107. OMG! I just made this for supper tonight and it is AWESOME! My husband will love this. I’m sure I’ll be making this again this week. this is definitely a keeper in our house. Thank you!! btw, no problem the recipe, if anyone was having problems with it. followed recipe to a T and used chuck roast. very good:)

  108. I made this roast beef, and it was yummy. I did rub it down with some of my homemade Adobo, chili powder, 1 tsp of dried mustard, a tablespoon of heinz 57, and a little organic salt free seasoning from Costco.

  109. This recipe is amazing! The last hour really made a big difference in the tenderness of the meat, so don’t rush it. Also, I don’t think the cut of meat matters. I purchased a buy one get one free bottom round and turned out great. So stop hating haters, you screwed up the recipe! Admit it and pin on lol.

  110. I make this at least once a week. I’ve used roast, steak, pork roast, pork chops, and chicken breasts. All turn out very good! I usually put in a little extra vinegar because I like the flavor. Even my parents will eat this!

  111. I loved this recipe Robyn! Thanks so much! Added 1 sauteed yellow onion and extra garlic (because I’m a garlic lover :). Delicious! Used it for french dip sandwiches and we all loved them.

  112. My best friend & I made this recipe last night for my family & everyone absolutely LOVED it! not one complaint was made from anyone! it was so delicious! this is definitely going to be a regular meal for us! πŸ™‚

  113. Hi! I found you on Pinterest and am v keen to make this – it looks amazing!
    I’m in the UK and this may sound silly but what’s a ‘chuck’ roast?? Thanks!

  114. Just made this for the first time and it is fantastic. I only made one addition and threw in a large Vidalia onion cut into quarters. 8 hours later and I’m in heaven.

  115. I made this tonight and it was heavenly! I am very much looking forward to the leftovers tomorrow. Thanks for a fantastic recipe!

  116. Here in New Zealand we can’t get red pepper flakes is there anything else that would be similar? I’d really like to follow the recipe to the full.

    1. Hi Liz – Red pepper flakes come from the chili pepper and don’t so much add a ton of flavor as they do a bit of spicy heat. You could really use anything available to you that adds a little spicy heat. Do you have cayenne, aleppo, or maybe chipotle? A pinch of any in dried form would work. If you don’t, leaving it out of the recipe doesn’t change it much, in my opinion.

    2. Hi Liz! If you can find dried red peppers and place in a blender for a few seconds, you can make your own red pepper flakes. If not, I’d try about 1/8 teaspoon or so of ground red chili pepper. Hope you love it! xo

    3. It’s the same as chilli flakes, I live in the States and my Mum couldn’t find them in the store in NZ. I went to Pack n Save while out here on vacation and they have them there. They are the same as red pepper flakes, just called something different.

      Glass bottle, Master Foods Chilli Flakes.

  117. Pingback: Balsamic Pork Tenderloin Recipe - Cooking | Add a Pinch | Robyn Stone
  118. Hi there!
    I tried this last night with a 1.2kg round roast (between 3-4 pounds as recipe calls for) and while the flavour was ok (I added more stock, balsamic – including caramelised – and more garlic), it was a little bit dry after 8 hours of slow cooking with regular turns.
    Perhaps next time I should make sure all meat is covered in liquid?
    Any tips to combat the dryness?
    Otherwise, quite yummy and good for sandwiches/toasties the day after.
    Hannah

    1. I have just made this for the first time today and it’s not dry at all. I only turned it once during the cooking process, so maybe by turning it regularly, you’re losing too much liquid as steam? I added half a leek and a red pepper I had lying around, as well as about 3tbsp of fresh ginger, just because I fancied it, so I guess there may have been a bit of liquid from them.
      It will depend on the size of your pot as to how far up the liquid will go. My beef shoulder joint was about the same weight as yours, in a 6.5 litre pot, the liquid came maybe an inch up the sides.
      Or perhaps your slow cooker is releasing too much steam throughout cooking if the lid isn’t fitting very well? You could try wrapping the top of the pot in foil before putting the lid on.

  119. Hey!

    This is such a great recipe, thank you for posting it :). I made it and loved it. We thought it was so good we didn’t even wait to make side dishes, we just ate it plain! I’m thinking I’ll make the french dip with the leftovers though!

  120. Looks amazing and would love to put this on the Chomp menu – we don’t have a slow cooker so would you slow roast this for 5-7 hours on a low heat and cover the meat in liquid?

  121. Robyn,
    I am making this recipe for dinner tonight, and I read the weight of the meat wrong. (Thought you were using a 1 3/4 lb roast instead of one, 3-4 lb roast.) Therefore, I doubled the amount of the mixture that goes on it, but my roast is only 2.44 lbs! Should I remove about half the mixture?
    Tara

  122. I made this today while I was at work. I followed the directions exactly; it smells incredible and tastes even better. I also restarted my diet today, so I needed the nutritional info. I entered the recipe on livestrong.com and linked back to this post as the source. FYI, a 4 ounce serving is about 280 calories; not too shabby.

    My husband wasn’t home and I didn’t want to use too much of the roast without him, so I took a bag of frozen Pictsweet Chinese Vegetables with Oriental flavoring and cooked it according to package directions and then I added 2 ounces of the roast. The oil, veggies and roast was only 335 calories. Not bad for such a big meal (I was hungry!)

    Anyway, it usually gets on my nerves when people comment on a recipe by telling you what they did differently, but I wanted to let you know that the prepared roast is really good with frozen veggies as a 5 minute dinner option. I’m looking forward to having it stuffed in the portabella mushrooms tomorrow night!

  123. I know your recipe says it doesn’t have to be browned before putting in the pot but in the photo it looks as if it was browned. So I am a little confused on how all those yummy darkened parts turned out that way in the crock pot. Please fill me in on this secret. Thanks so much!

  124. I tried this with a round roast and it was completely dry and gross.

    This photo looks like flank steak.. Should I use that instead?

    What did I do wrong?

  125. Tried this recipe in the oven at 400 defrees F for 3 hours and it came out great! If you are going to try this technique though, make sure you’re checking the liquid levels as it had all but evaporated by the end of three hours time. Perhaps add more beef broth whitle its cooking?

    1. I would add more liquid if cooking this recipe in the oven. I would also cover it to keep as much of the moisture in the dish as possible. So glad you liked it!

    2. If you put it in a roasting bag, lowering oven temp to bag recommendation (325 I believe), a 4lb chuck roast is still shredding tender in about 3 hours and all liquid is contained in the bag! Usually then the roasting pan is clean! I also cut out all of the large fat pieces before cooking a chuck roast. I will try this recipe this weekend! Tomorrow night I think! Thank you so much for the recipe – great for a low carb WOL!

  126. Whoops – I read the amount of meat incorrectly, lol – just put the slow cooker on now, hopefully it will be just as good with lots of additional gravy πŸ˜‰

  127. I made this yesterday and need some advice on where I went wrong. I used Silverside beef and only half of each ingredients as there was only 2 of us. However, it ended up being as tough as old boots and looked (and tasted) like a piece of boiled beef, looking nothing like the picture. Was I supposed to roast the beef first?? Please tell me what I did wrong!!

    1. Thank you for the reply. Should I cook it for the full amount of time too, even though there is less meat? Also, I took bad advice from my Butcher as to what cut of meat to use, I will try this again another weekend. Thank you for your help

    2. My roast took 5 hours, it is a new crock pot (I have read the technology is better)You can check on the 3 hour mark cutting a little strip, I did turn it twice, hope this helps, have a great weekend

  128. This recipe was delicious. I cooked it for 6hrs and the meat was tender and had lots of juice left over. Tomorrow we will be trying the French dip with the leftovers. Thank you for sharing this recipe.

  129. This was amazing! I’m saving the recipe for those times when we are craving Chinese but don’t want to overdo it by eating out. I followed the recipe exactly and it turned out perfect. I only lifted the lid on the crock pot once to shred the meat after 5 hours and then closed it back up until we were ready to eat. I steamed some stir fry veggies and served it all over jasmine rice. Perfect!

  130. Just a comment on those that commented theirs were dry, etc. I bought a newer crock pot a year or more ago. I noticed that it cooks in less time than the ancient one I had for years. For example, when I make chicken breast (any recipe) in the crock, I usually take an hour or more off the suggested cooking time as I noticed it turned out very dry if I didn’t. So for this recipe, I would suggest doing that if you are using a newer crock pot. I would say that if it shreds, it is done. Then keep it on warm until you use the meat. It also may have something to do with they type of roast you are buying. As much as I enjoy eating healthy, I make sure mine has some fat on it to help make it tender while cooking. I’m making this today and even put the roast in the crock fat-side-up (GASP!!) Hope this helps.

    A note about our fav way to eat the leftovers: I shred and freeze the leftover meat (in several zip bags depending on how much meat is left) then defrost and heat with some beef broth (or drippings from the original roast if you’ve saved that). I sautΓ© some onions in butter til soft. Put the meat on hoagies or sandwich rolls with a bit of mayo/horseradish mixture, top with mozz or swiss cheese and broil until cheese is melted. YUM!! We love this recipe!!

    1. When I said the chicken would be dry, I really meant to say “tough”. Also in my leftover use, I put the sautΓ©ed onions on top of the beef, then the cheese.

  131. I just wanted to say that this recipe is spectacular!! I use it all the time. I make tacos with this by adding jalapeno’s and leftover cilantro stems…just add fresh made pico and it’s so yum! Thanks for this recipe!

  132. I LOVE this! The flavors are so interesting and wonderful. Best of all there’s no onion soup taste! Yum!! Thank you for saving my roast from the same old same-old!

  133. I am living abroad and the beef sold here is only packaged with numbers not names of cuts. Do you know what number cut chuck or round roast would be?
    Much appreciated,
    Debra

      1. This website should help you: http://cooking.marcgottlieb.com/2011/12/meat-cuts-by-the-numbers/

        So, chuck roast is #2
        Shoulder (which is what I used) is #4
        I’m not sure what Americans class as “round roast” (it’s not something I’ve come across in England? But there’s several which are marked as Primal of “Round”, two of which are topside and silverside, which we’d use as roast beef, so it probably means them? (#16 and #19 respectively).

        Hope that helps!

  134. Just wondering if you sear the outside of your roast before you put it in the crock pot? Looks delish, and I am going to try it very soon!!!!

  135. For extra punch I add a bunch of sliced mushrooms to the pot and cook them with the roast. They are packed with the flavour of the balsamic gravy, and when paired in a bite with the beef, they’re outstanding. I spoon out the mushrooms to a separate bowl before reducing the gravy on the stove top, and serve them separately. They are a hit around the table! πŸ™‚

  136. Only cook for 3 – 4 hours on low in the slow cooker if you trim the meat of fat and the roast becomes multiple pieces- otherwise it dries out. Flavors were wonderful, but meat selection and cooking time could be altered.

  137. Made this last night and it’s now a firm favorite. Lovely complex full flavour and the meat looks perfectly browned just from cooking in all the black sauce. Clever dish!
    After reducing the pan juices I added 1/4 cup flour to 1/2 cup cold water and added to the hot juices – made the thickest most perfect gravy!

  138. I have this recipe in the crock pot now! yum! i had a couple tenderloins that needed to be used today. Is it ok if the liquid is covering the pork?

  139. I made this today and it was super yummy! I wouldn’t change a thing. My hubby doesn’t like pot roast type meals and he even asked me to put it on our regular meal rotation. Mine turned out beautiful and browned just like your pictures. Thank you for the wonderful recipe, I can’t wait to try out the french dip sandwich with the leftovers ! πŸ™‚

  140. This was better than I expected! I did change the balsamic vinegar to apple cider but that’s due to dietery needs. This roast recipe is a KEEPER. Simple, wholesome ingredients and can’t go wrong step by step directions. I’ll be trying other recipes for sure. Thanks

  141. Made this last night and did not brown it first. I did choose a Bottom Blade Roast, which I won’t choose again… Too hard to shred after! It was delicious, and the flavour of the roast on day 2 (leftovers!) was even better! Will definitely try this again!

  142. Albany, New York- I sliced up an oven roast in steak size cuts 3 total for my baking dish, added double the ingredients to coat it all- seared a little fresh rosemary in olive oil and garlic then then added it to the liquid topping the submerged steak, cooking it on 400 in my oven tonight as I’m in a hurry..

    1. (Oven roast beef is bottom roast inexpensive cut) 35 minutes WOWWWW! delicious medium to medium rare~ Husband and I are enjoying and will reserve the broth for another occasion~ Thank you Robyn.

  143. I am planning to try this recipe tomorrow however I am a bit confused. You say that the roast does not have to be browned prior to cooking however your picture clearly shows that the roast has been browned?? Is this your picture or did you borrow it? Or did you perhaps brown the roast prior to slow cooking it? I am truly confused by the browning on the roast in the picture?

  144. I cooked this for 4 hours on high, thinking we could have it for dinner. It was tough and dry and i was about to throw it out. After talking to some very good cooks, they suggested putting it on low for 2 hours, after that, if it was not falling apart and breaking as it should, do another 2 hours on low, then leave it on warm for a while. I did this, ended up leaving it on warm all night. It now falls apart and also has some crunchiness/carmalezation on top, like some of the pieces in the picture show.

    1. So sorry it didn’t work for you in your slow cooker on high. The lower the temperature and longer it cooks in the slow cooker definitely does make it more tender.

    2. I tried this yesterday with a 2 lb blade roast for 6 hours and it was inedible. Think I will put it back in and try what you did for a few hours….good advice , thanks. Hope it works !

  145. I am hooked on this recipe , works well with beef or pork. It takes minutes to make and is a meal that lasts all week and makes great sandwiches.

  146. BEST SLOW COOKER ROAST RECIPE EVER!!!!!!!!!
    So simple and so delicious! Was this meal ever nice to come home to after working all day πŸ™‚

  147. I made this for dinner last nigh, every bit as amazing as it looked and sounded on your blog. This one must be shared with the world! Thanks for a great dinner!!

  148. I want to make it now. like NOW. I don’t have beef broth at the moment. How about a mixture of beef grave and water? I’m doing it as we speak. let me know what you think and i will let you know how it came out in 8 hours. thanks for the recipe. craig

  149. I plan to make this soon, it sounds great! However, I will only use 2 lbs of roast beef. Do I need to adjust the quantity of other ingredients? Thanks for your help!!

  150. Made this yesterday and it was very good. I did cut down a bit on the vinegar, but it was a nice change from the usual tomato based roast recipes.

  151. Love, love, love this quick and easy recipe. As I’ve had to adjust my diet recently with gluten and dairy free recipes, this was an easy recipe to make simple substitutions for a few of the items…I can smell it cooking right now, the second time using this recipe. The first time I made it! it was soooo delicious! leftovers consisted of boeuf au jus (French dip) as well as a terrific Shepard’s pie, all made gluten free! Thank you for sharing your wonderful recipe! Keep them coming!!!

  152. Made this last night, as per your recipe, and it was delightful. Thank you! This will be one of our regulars now too!

    1. I saw this recipe on FB and made it over the weekend. I used 2 boneless chuck roasts 2-3 lbs each (about 5 lbs. total). I made 1 1/2 of the liquid recipe. Cooked in the crock-pot on high for 1 1/2 hours then cooked on low for 5 1/2 hours. It was a hit for my guys! Definitely in the recipe “keeper” file. Thanks!

  153. This has become a “go to” recipe for my family and for me to take to families when I’m taking a meal. I serve on slider rolls with goat or feta cheese sprinkled on top. I think it’s even better as leftovers!

    Thanks for sharing!

  154. I used a 3-lb round roast for this recipe and after 4.5 hours of cooking on high it was still quite tough. Is the meat supposed to be submerged completely in the liquid? Any other tricks I should know about?

  155. Thanks so much for this recipe! I plan on making it for friends tomorrow night. Do you think that I can just add potatoes and/ or vegetables to the crockpot to cook, and sift them out when I shred the beef or do I have to cook them separately? Thoughts?

    1. Hi Natalie,
      I personally like to cook them separately. I think they soak up too much of the balsamic marinade flavor for my personal tastes. Some that have made the recipe add in the vegetables about halfway through and enjoy them though. I’m just finicky, I guess. πŸ™‚

  156. I was really excited to make this recipe after coming across it on Pinterest. What a waste of time and money! I followed the instructions and hated the strong balsamic flavour. The cut of beef wasn’t cheap and was so marbled with thick fat that I chose to turfed it in the garbage rather than pull it apart trying to salvage any meat.

    1. Sounds like Myrtle needs to get out more =( … I’m a dude and I’m making this right now. Smells delish! Thanks Robyn!

      1. so wait, because I don’t like a recipe I need to “get out more”? perhaps you should keep your comments to the recipe, and not your baseless opinion of someone you’ve never met.

  157. Hi Robyn,

    I am planning on making this for Christmas Eve! I see this serves 6-8 people however I am having around 20. If I want to double the recipe how long do you think I should cook the roast?

    thanks,
    Kristen

    1. Hi Kristen,
      What a great idea to serve this for Christmas Eve!!! I think everyone will love it.

      I’ve cooked two roasts at once in my slow cooker for this recipe and did not adjust the cooking time. I did increase the marinade ingredients by about half. I recommend cooking this on the low setting for really delicious, tender and flavorful meat and definitely don’t skip on reducing the marinade for using with this, too.

      I hope you have a wonderful Christmas!

      Robyn

  158. This is great! I had a 3 lb Chuck Roast that I slow cooked for 6 hours, and it came out exactly like you pictured after I shredded it with 2 forks. YUM! Even my extra picky husband is raving about it. Thank You!

  159. After 6 hrs on low, mine was slightly overcooked and tough, but after shredding the meat and letting it soak in the juices on warm for a while, it tasted great. We made soup with the leftovers. I’m making it again for Christmas, but will only cook for 4-5 hours. Great recipe if you like the taste of balsamic vinegar and/or Worcester sauce!

    1. Having made that mistake with curry, I’ve realized that meat like this isn’t tender as soon as it’s “done” (ie reached the proper internal temperature. One needs to cook it longer to become tender and moist. I know that for some this goes against what feels would be the case but 6 hours on low will produce a tough 3lb chuck roast. 8 hours is best. Hope this helps πŸ™‚

  160. Really enjoy this recipe. What about adding a can of cream of mushroom soup to the mix? Planning this for Christmas, but wanted a thicker sauce in the crockpot…….by no means an expert cook, so thanks for the feedback!

  161. Tried this 2 times… The flavor is delicious!! The first time I dont remember the cut of meat I got but I did it on high and it came out a bit tougher then I wanted (still delicious). This past time I asked the grocery butcher what meat I should get.. Something eye round… Cooked low and slow for 7 hours.. shredded and put back in gravy for more cooking.. Came out amazing. Such a great recipe to have! Thanks!!

  162. I was thinking about making this with wild venison. Do you think the flavor would work, and since it is so lean should I add some fat (oil or butter) to it? Thanks for any feedback!

    1. Hi Ryann,
      I’ve not made this with wild venison, so I’m not able to say any exact changes I’ve made to the recipe for it. I would most likely add a bit of olive oil to the liquid ingredients and use the low cooking temp and times for cooking.

      Do let me know how it turns out for you. I’m sure others would love to know for wild venison, too!

  163. When I started to cook dinner yesterday, I realized I didn’t have the right ingredients for my planned meal. A quick search found this recipe, and it was a huge hit! I’m so glad I found this recipe. It will be on our menu from now on. My husband said it was better than what I had planned to make and even my 11 year old picky eater liked it. The ingredients are simple, and it couldn’t be faster to put together. Two changes, in the last 30 minutes, I thickened the broth with corn starch. Also, used gluten free soy so the recipe became safe for my daughter. Thanks for the recipe!

  164. I make this with two top round roasts. I make it the day before and refrigerate the juices and remove the fat the next day. Day 1 meals is beef on Italian rolls with onions, provolone and jalapeno relish. Day 2 is beef on a bed of mashed potatoes (you can add mashed parsnips and/or mashed cauliflower) with the thickened broth. It’s good made with just beef broth and garlic if the balsamic is too much for you. you can let those who like sprinkle their portion with the vinegar, honey, soy mixture. Great recipe!

  165. I make a variation where you use a jar of pepperoncini juice and a coke. The coke breaks down the enzymes and softens the meat. And when you put blue cheese dressing and a cut purple onion slice on a hamburger bun, you have a wild taste bud party.

  166. Oh my gosh. I made this and it is officially my favorite roast recipe ever. And so easy. I love that there isn’t even any browning of the roasts first. Fantastic!

  167. Would love to try this! Sounds so yummy. But I don’t have any broth… not sure if water would be OK to replace. I’ve got a roast in the slow cooker now, if I knew I would try.

    1. I always keep beef, chicken and vegetable bouillon in the house since I don’t always have liquid stock on hand. 1 cube to 1 cup of water. Quick breakdown on the stove top and your good to go.

    2. I used water last time I made this and while it was fine, I wouldn’t do it on purpose. It needs the flavor from the broth.

  168. LOVE,LOVE this recipe have made it several times it’s my go to for roast. My hub is not a roast beef fan but will eat this one without any complaints. DELICIOUS !

    1. The balsamic really makes the whole recipe, so my vote would be no. It’s like a good wine. Pick a more expensive one and it will be better!

  169. Thank you for this wonderful recipe! So easy, but so good. I was never a roast beef eater before, but I’ve made this three times already. Great the first day with potatoes and salad, then the left-overs make amazing sandwiches.

  170. Made it tonight….but with carrots celery and potatoes and didn’t shred the meat….amazing! Can’t wait to make it again!

  171. Made this last night on high for 4 hours, it smelled wonderful cooking and served with mashed potatoes. My husband is a bit weary on using the slow cooker as he has been making his Mom’s recipe for a roast in the oven, wrapped in foil and in covered corning wear dish but I convinced him to let me try this, and it came out perfect! We both were pleasantly surprised, the balsamic taste was not as strong on the meat when finished, unlike the smell in the house when it was cooking! We both loved it and will definitely making this recipe a keeper! I wouldn’t change anything in the ingredients.

  172. AMAZING.Made this tonight for my husband and I. I used chicken bouillon because I didn’t have beef and it was still delicious. Will definitely be making this again.thank you so much for sharing!

  173. I cooked it all day during a snow storm. It smelled fabulous while it was cooking! I cut the roast into slices near the end of cooking so the flavor would soak in a little more. It ended up to be delicious. I cooked it with rice, but I really think it would be better with mashed potatoes. My grown son knows that I try new internet recipes all the time. He said, “this one is worth making again.”

  174. Let me say I never rate recipes….but this was awesome! My husband and four year old son both loved it. Admittedly I did alter it only a tiny bit (i can’t help it, its almost like a disease, lol) and added more like 1/3 cup of balsamic because it’s all that I had, but it was a really nice one and it was so good! I used an eye of the round, because I prefer leaner meat and cut it in half. It was a small piece, about 2 lbs, and cooked it for about an hour on high (it was frozen) then another 6 or 7 hours on low. I roasted my potatoes in a separate dish because I was worried about the vinegar overpowering those and it was perfect! Five stars! Thanks for the recipe πŸ™‚

    1. Hi Julie – I am SO GLAD that I am not alone when it comes to tweaking recipes! I don’t know what it is, but no matter the recipe, I always have to change/add something to make it mine. For this one I think I will cut the 1/2 balsamic to 1/4 and use 1/4 red wine. Plus add in bay leaves and whole peppercorns. Even when I bake, I always somehow adjust the spices. Thanks for the input!

  175. This was absolutely delicious! I made this for supper last night and my husband complimented several times how good this was. I didn’t have any honey so I used brown sugar. Thank you! And it was gluten free πŸ™‚

  176. Not as good as I wanted it to be. The beef shredded but was dry even with juices. It needed more seasonings. Kinda bummed.

  177. Made it last night and thought it was ho-hum Not as much texture or nuanced flavor as I thought it would be. Thanks for the inspiration though!

  178. Used beef consommΓ© instead of broth….didn’t use Worcestershire sauce … But us the BEST roast beef ever. .
    Very easy , but delicous!!!

  179. Pingback: Dr Pepper Slow Cooker Roast Beef Recipe - Cooking | Add a Pinch | Robyn Stone
  180. I just made this – can you tell me – do I make the gravy out of the meat juice or is it the juice you use as gravy? If so how do I make the gravy ? Anybody?
    Please help!!

    1. you can make a gravy either on of two ways. Heat sauce in a pan on stove top and add a tablespoon of cornstarch mixed with a little water to thicken. Or, melt a couple of tablespoons of butter in saucepan, add same amount of flour and cook for a minute or two (to remove floury taste) and then add the sauce. Stir till thickened. Enjoy!

  181. I haven’t tried this yet, just found it today and plan on giving it a whirl. I have seen several people ask if the meat needs to be covered in liquid, but no reply to them. Does anyone know if the liquid needs to cover the meat or not in order to keep it moist or cook properly? I don’t have money to mess up any recipes and throw it away like one lady did on here. I want it to turn out as good as most everyone else’s did. I have a 3# top round roast. Just want to know if the liquid will need to cover the meat?

  182. I just got done making this! Excellent! My kids tasted it and really like it too! I did double the liquid recipe part though. I was thinking that with the lean piece of meat that I was using, it would need more liquid to cook in since there would not be much, if any, liquid from the fat in the pot. It worked out perfect! Thank you for the recipe!

    I might take a little of the liquid out and make the “gravy” a little bit thicker for going over mashed potatoes. I think someone mentioned that in an earlier post. Thank you!

  183. Sorry to say but I did not like this at all. I followed the recipe exactly. I had a really busy week planned and wanted to cook a big meal on Sunday so I wouldn’t have to cook all week. After 8 hours it still was not tender so I let it go overnight. Next morning t fell apart. However, I just did not like the taste – and I usually love pot toast. I even tried using it different ways (tacos, sandwiches, etc) but just did not like the taste. I ended up throwing most of it out.

  184. I love what a snap it was to throw this together and just forget about it! The house smelled amazing during cooking and after. This kind of recipe is the whole reason I bought a crock pot to begin with; most recipes I’d previously found or used seemed to call for too much prep, kind of defeating the whole lure of a crock pot for me.

    I didn’t have beef broth, so I just used vegetable broth. It still turned out delicious; I’m sure it’d be even richer and more flavorful with beef broth. I used a 3lb chuck roast and after about 2.5-3 hours on high, I flipped over the meat so that the other side would be submerged in the liquid. I also cut the meat into chunks with the hopes that it would absorb more of the moisture & flavor of the jus. I then turned the heat down to low and let it do its thing for another couple hours. The only other modification I made was adding a leftover red onion half I had that I wanted to use up. I just sliced it up and tossed it in before adding the beef. I was hoping that since I didn’t use beef broth that it might help add a bit more depth of flavor.

    So many ways you can serve this–over mashed potatoes, as sandwiches–endless leftover/ next-day lunch ideas…

    It screams for house-made, thick-cut dill pickle chips if you’re doing sandwiches. Hoagies with some of the onions, melted chz & a side of jus for dipping would be killer. It would also be dynamite on soft brioche buns w creamy blue chz.

    I definitely plan on making this quite often in the future. Next round I might give the Dr. Pepper recipe a try before coming bk to this one.

    https://addapinch.com/cooking/2011/09/06/dr-pepper-slow-cooker-roast-beef-recipe/#axzz2wlpu9q00

    Thanks, Robyn!

  185. Hi! This recipe is so happening this week in my house. Looks wonderful! I have a question about the balsamic, though. I’m new to it. What kind do you use?

  186. This was soooooo good! Tender, scrumptious, & EASY!! Thanks for posting! I reduced some of the liquid and added some sour cream to make it smooth and savory! I will most certainly make this again!

  187. Am planning to make this overnight and serve for Sunday lunch tomorrow for guests. This is a first, so I am hoping its as good as it sounds! My question is, how do you keep the roast from drying out while reducing the broth/marinade? Or maybe I should ask, how long does it take to reduce it?

  188. I’m going to make this tomorrow. What sort of veges would you use as a side. It’s an entertaining meal so I would like something impressive πŸ™‚

  189. I made this the other day and it is now my favorite roast beef recipe and I wasn’t even a fan of roast beef. Truly delicious! Thanks!!

  190. Just tried this recipe and it is awesome! The only change I made was the type of meat…I substituted the roast for 6 Rib Steaks I just picked up.

    Thank you for sharing this Robyn!

  191. Made this recipe, and it was delicious – roast beef was exceptionally flavorful and tender. This one is going into my recipe box – it is a keeper. Thank you for sharing it!

  192. I was looking for a good but simple recipe to use on a chuck roast when I came across your’s. So many recipes leave the meat coming out gray, mushy and bland. When I saw your pics I doubted that mine would come out that beautifully colored. But it did and the flavor was beyond compare. This is my new favorite defacto pot roast recipe. No carrots, no celery, no potatoes, no cream of anything soup, no onions, no powdered mixes, no chemically derived packets for slow cookers, no bay leaf and yet it was AMAZING. Thanks you for sharing. Super yummm!

  193. You are 100% correct…this recipe was GOOOOOOOOD.
    (This has been my ONLY successful roast beef, ever!)
    Def trying more of your fab recipes.

    1. you might not have cooked it long enough or hot enough, so I suggest to you the next time you cook a beef roast, because this is a no fail way, cook it on the stove top make sure your liquid covers the top of the roast when you start. and make sure you have a lid on the pan, cook @ medium heat for about an hr or 2 if that, your roast will fall apart, also for a really beefy flavorful taste add au jus flavor. good luck.

  194. I plan on making this tonight because it sound so fantastic but do not have a slow cooker. How can I prepare this on the stove in a Dutch oven? Thanks.

  195. I’m so excited to try this recipe. I have a 3 lb. round roast that’s been sitting in my freezer for quite some time that I couldn’t think of what to do with!

  196. I’m currently making this with a 4 lb roast and I wanted to confirm that the liquid is not supposed to cover the meat. Should I turn it at any point?? Thanks!!!

    1. Hi Jenn,
      The liquid does not cover the meat and you won’t need to turn it at all. Just leave it to cook in the slow cooker. I hope you enjoy it!

    1. Hi George,
      I recommend to cook this with the fat side up. I think you’ll be fine with the original amounts for the balsamic and honey.

  197. Thank you for a great recipe. I cooked the roast for 4 hours but the meat was still tough so I added another hour and it came out perfect. I also used some extra seasoning as a rub in the roast before adding the other ingredients. Nice side to go with it: while the roast is resting, cut bacon into lil pieces, fry them, throw them in the remaining gravy, and cook Brussels sprouts there for another hour or so. Amazing …enjoy

  198. This was sooo good! Thanks for sharing! I did find that the beef needed to be salted after cooking but otherwise turned out perfect!

  199. Yummy.
    I cooked this with a 2.2Kg rump roast for 4.5 hrs on high. Topped up the liquid with 1 cup of cheap dry sherry.

    Day 1 it tasted awesome.
    Day 2 it became even awesomer.
    Day 3 it will be all gone πŸ™

    It was cooked through but was a little tough to shred. Next time I’ll cook it on slow for 7 hours.

    Highly recommended.

  200. I really want to try this recipe but my roast is bone in. Can i still make it following these instructions or should i cook it longer? Or can it not be made with a bone in roast?

  201. Would you please suggest a side or two to go with this recipe? I am making it for company tomorrow and have never tried it before but I am trusting you!!! πŸ™‚ It looks amazing!! Can you eat on rolls/buns? Thanks for your help!

    1. Hi Julie! This is great for serving when entertaining. You can dress it up or serve it as casual as you like. To serve it with rolls, you might want to check out my French Dip recipe using this recipe as the base. You could serve mashed or roasted potatoes, a salad, and roasted vegetables would also be delicious!

    2. Julie, I often serve pot roast on a bed of white or brown rice with a side of pan seared veggies like carrots and onions. Just put some butter in a pan and cook the carrots on med heat for about 5 mins and then turn up the heat to hight and add the onions for 5 more minutes or until the veggies start to brown. Don’t crowd the pan – do the onions in a separate pan if needed – or they won’t brown as nicely. Hope that helps!

  202. Pingback: Balsamic Chicken Skewers Recipe - Cooking | Add a Pinch
  203. This recipe sounds so good. The honey always scares me though. My family does not like meat the least bit sweet. Does the honey mix in with the other ingredients or is there a sweet undertone. Thanks very much.

  204. Tried this out for the first time yesterday on a 2.5lb grassfed chuck roast. Cooked it for 8 hours on low in the crockpot. It then sat on the warm setting another hour until I got home from work. The meat just fell apart and was delicious. I’m not a fan of traditional pot roast…bleh. Thank you for a recipe that made me like pot roast again!

  205. I love two-fer crock pot meals! You mentioned a followup recipe….but since you don’t have an archive to search by month/year….could you add a link to the recipe you were going to share on the next day? Thanks!!

  206. I want to make this recipe so bad however I only have chicken and veggie broth at home, could I substitute either one of those for the beef broth and still expect a great result?

      1. Either broth should be okay, but won’t give the full flavor profile that the beef broth does to the recipe. I hope that helps!

  207. This looks amazing! I recently bought a slow cooker specifically for recipes like this, I can’t wait to try it out!
    Robyn

  208. I hope I’ll get a reply before Sunday! I’m supposed to go to my friend’s house and make her dinner. I got her a slow cooker, and she requested a roast. I stumbled upon your recipe and love it! I wanted to ask if I needed to add more of the ingredients. She wanted mushrooms, baby carrots, as well as red potatoes in the roast. Will adding those veggies affect how much of each ingredient I need to put in? Thank you so much!

  209. Sounds great but can it be done in a regular oven if a slow cooker is not available? If so, any adjustments for the recipe?

  210. I’m usually leery of recipes I find randomly online, but this one was nothing short of amazing. I thought the balsamic was a bit overwhelming on the first day, but either it calmed down after that or I just became accustomed to the taste – I’m just in love with this recipe now! I particularly like how easy it is…no cream of this, packet of seasoning that, etc etc. Thanks!

  211. Have made this Balsamic Roast Beef recipe several times and love it! I added a large sliced onion (on bottom of crockpot), only used 1/4 c balsamic vinegar, and sprinkled a full packet of Italian dressing mix on top. Gives it so much extra flavor.

  212. This was delicious. I’m so glad I chanced upon your website, and I’m looking forward to trying more of your recipes. I live in Canada, so your “down home Southern cooking” seems new and exotic to me. πŸ™‚

  213. Yum!
    I used this recipe and the meat was so tender and tasty. I actually had a 2 pound roast, used balsamic vinegarette salad dressing (I didn’t have balsamic vinegar on hand) and I forgot the honey, and used black pepper (didnt have the red pepper flakes). But I used the amounts of everything as indicated in the recipe and the meat came out perfectly tasty, perfectly seasoned and so moist. I cooked it on High for 4 hours in the crockpot. Thanks for such a flexible and wonderful recipe!

  214. Hi!
    I have a wee roast. It’s just under 2lbs, meant for 3ppl. Should I keep all the marinade amounts the same as well as cook times?
    Very excited to make this. Serving it with double smoked-bacon brussle sprouts and a light pesto gnocchi.

  215. Hi! I can’t wait to try this recipe. I am always looking for something different when it comes to roasts. I was always taught to sear the roast prior to placing it in the slow cooker and was wondering what your thoughts were on that. What is your method of choice?

  216. Congrats Robyn! I have followed you for a long time and to find you on Parade magazine is great – you deserve it!

  217. Thank you so much. I made your recipe this weekend. it was awesome. The only thing I added with a red onion and cooked it on low for 8 hrs. I am definitely making this again. My boyfriend and I loved it.

  218. Hi. I posted a comment yesterday about this recipe not being gluten free, and I see that it does not appear on the page. Is there a reason for that?

    1. Hi Shannon,
      I’m not seeing a previous comment from you either. As far as the recipe not being gluten-free, I’ve not marked it as being gluten-free based on the ingredients included. Of course, you could easily make it gluten-free if you prefer, you’d just need to sub out a few of the items with gluten-free options.

      Thanks so much!

  219. So I’m about to attempt to make this for only a little over one pound roast, I hope I portion the ingredients right..
    Maybe I’ll wait until the fiance is up to help me with that but, in case you can reply soonish:
    I would change the amounts of the additives to the meat right? 1 compared to 3-4 is quite a difference.

  220. Made this once for an easy weekday dinner. It was amaazing- I made it exactly as written.
    Making it again to bring to a Thanksgiving dinner with a massive 7 lb’er. I doubled the rest of the recipe as well. (As beef sliders)…mmm. Here’s hoping it works out as well as the first time! This meat is slightly fattier so I will definitely be cooking down the gravy to lean it out a bit.