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Balsamic Roast Beef Recipe – So simple and delicious, you’ll definitely want left overs of this balsamic roast beef recipe for all those scrumptious leftover meals!

Okay, this. This needs to be on your menu immediately. No kidding.

By now, you’ve probably noticed that I really love my slow cooker. I also really, really love simple roast beef recipes. And when you marry the two you get the easiest slow cooker roast beef recipes you could ever imagine.

I fall in love with them more every single time I make them. But this. This balsamic roast beef recipe really has become a family favorite.

If you love chuck roast recipes that are different from the one you’ve made week in and week out and love the ease of slow cooker and crock pot recipes, then I think this is one slow cooker beef recipe that you are truly going to love, too!

Full of flavor, but not in a way that is overpowering by any means, my balsamic roast beef recipe is perfect for busy weeknights or a slow Sunday supper.

And the leftovers? You definitely want to have leftovers of this roast beef – or do like I’ve done in the past and cook two just to be sure that you do!

I’m all about simple recipes that I know will be loved when I serve them. When they are routinely requested for supper, I know I’ve done something right. And this recipe falls into that category.

This is one of the few recipes on the blog that I also share in my cookbook and is one that many of you have loved as well.

One of the things I love most about this recipe is that my balsamic roast beef recipe doesn’t require any browning of your beef before adding to your slow cooker or anything of that nature.

How to Make the Best Balsamic Beef

You simply add your roast beef to the slow cooker, mix and pour in all of your liquid ingredients, toss in your garlic and turn on your slow cooker. How easy is that?

After it has cooked, remove your roast beef with tongs into a serving dish. I then like to just use two forks to break the meat that hasn’t already fallen apart into pieces. It is so tender, it practically falls part! Then, I spoon some of the gravy over the meat and serve.

But, be sure to pour the remaining gravy into an airtight container and place in your refrigerator to use for another meal – like these Balsamic French Dip Sandwiches!

Here’s the recipe for my Balsamic Roast Beef. I can not wait to hear how you like this one!

4.65 from 232 votes

Balsamic Roast Beef Recipe

Dinner 4 hrs 5 mins

Prep Time 5 mins
Cook Time 4 hrs
Servings 8
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
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!

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 ¼ – ½ 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.

Nutritional 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

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Enjoy!
Robyn xo

Beef Recipes

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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Recipe Review




Comments

  1. I am about to make this. The recipe does not mention searing the meat beforehand, but the picture looks as if the meat was seared.
    What do you all recommend?

    1. Caroline, I don’t sear my meat before adding to the slow cooker. Hope you enjoy this recipe

    2. Agreed. Did your roast come out of your slow cooker browned and crisp on the edges? I’ve never had that happen. Did you broil it after?

    3. I don’t broil the meat afterward, Laura. This is the way it comes out of my slow cooker.

    1. Some sides I serve with the roast beef are mashed potatoes, green beans, other vegetable dishes, and salads.

    2. I LOVE this recipe! It is simple and delicious every time. I serve it with mushroom risotto and roasted carrots. Always a hit!!!

  2. You had me at “balsamic” and you were right! I did a 4 pound chuck roast, (I am embarrassed to say I forgot about starting it, so did it on the stovetop for about 2 hours), and it was fantastic! I did reduce the sauce and we used it to dip our sandwiches in…OMG to die for! Even better than just a plain au jus. We had French Dips-like sandwiches from this, then I bagged and froze the rest to use in so many things! Chili, Minestrone, even Fajitas! What a wonderful recipe. I am so glad you posted this. Thank you! YUM

  3. I make a creamier version of this alot. Looking forward to trying this version tonight.

    I’m using espresso balsalmic vinegar. My roast is only 2.5 lbs but plenty for my young kids my husband and myself.

    Planning to serve it as a sandwich with and shoestring fries ♡

    Thanks for the inspiration

    1. Yes, this came out great. I’m making it again. I had/have a small roast. Four hours is plenty of time. Has anyone added carrots?

  4. This is my first recipe review and I am completely impressed! The flavor was exquisite and the leftovers were absolutely fabulous as a French dip.! I followed your recipe to the T !!! All I can say is thank you I will definitely be making this again and my husband thanks you as well..

  5. I have used this recipe so many times for beef AND chicken over the years and it’s so so so so so good!! I use the related broth. Sometimes I use brown sugar instead of honey. Sometimes I add rosemary. It’s delicious every time, especially over mashed potatoes. If you need a meal that is easy and fast to put together, but looks fancy and elegant, this is it. I love doing roasted parmesan and cream onions as a side. Also perfect for sandwiches. Thank you so much!