Balsamic Roast Beef Recipe
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Balsamic Roast Beef Recipe – So simple and delicious, you’ll definitely want left overs of this balsamic roast beef recipe for all those scrumptious leftover meals!
Okay, this. This needs to be on your menu immediately. No kidding.
By now, you’ve probably noticed that I really love my slow cooker. I also really, really love simple roast beef recipes. And when you marry the two you get the easiest slow cooker roast beef recipes you could ever imagine.
I fall in love with them more every single time I make them. But this. This balsamic roast beef recipe really has become a family favorite.
If you love chuck roast recipes that are different from the one you’ve made week in and week out and love the ease of slow cooker and crock pot recipes, then I think this is one slow cooker beef recipe that you are truly going to love, too!
Full of flavor, but not in a way that is overpowering by any means, my balsamic roast beef recipe is perfect for busy weeknights or a slow Sunday supper.
And the leftovers? You definitely want to have leftovers of this roast beef – or do like I’ve done in the past and cook two just to be sure that you do!
I’m all about simple recipes that I know will be loved when I serve them. When they are routinely requested for supper, I know I’ve done something right. And this recipe falls into that category.
This is one of the few recipes on the blog that I also share in my cookbook and is one that many of you have loved as well.
One of the things I love most about this recipe is that my balsamic roast beef recipe doesn’t require any browning of your beef before adding to your slow cooker or anything of that nature.
How to Make the Best Balsamic Beef
You simply add your roast beef to the slow cooker, mix and pour in all of your liquid ingredients, toss in your garlic and turn on your slow cooker. How easy is that?
After it has cooked, remove your roast beef with tongs into a serving dish. I then like to just use two forks to break the meat that hasn’t already fallen apart into pieces. It is so tender, it practically falls part! Then, I spoon some of the gravy over the meat and serve.
But, be sure to pour the remaining gravy into an airtight container and place in your refrigerator to use for another meal – like these Balsamic French Dip Sandwiches!
Here’s the recipe for my Balsamic Roast Beef. I can not wait to hear how you like this one!
Balsamic Roast Beef Recipe
Ingredients
- 1 (3-4 pound) boneless roast beef (chuck or round roast)
- 1 cup beef stock or broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, chopped
Instructions
- Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
- Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 – 1/2 cup of gravy over roast beef.
- Store remaining gravy in an airtight container in the refrigerator for another use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Thank you so much for the wonderful recipe 🙂 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!!!
I’m so glad it worked out well for you, Christa!
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?
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 😉
xx
I’m so glad you all loved it, Hannah! Isn’t that pan sauce amazing?!
Pan sauce is brilliant Robyn! We ate all our leftovers as a pie the next night and the flavour was amazing. Loved it, thankyou!
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!
I’m so glad your family loved it, Kirsten! I’ll have to try it over sweet potatoes! Sounds delicious!
This sounds so good! Just put it in the crockpot.
Trying this tonight, thankyou!
I made this addictive, at least to my taste buds, by adding a little liquid smoke to it after it was shredded.
Oh wow, Chuck! That sounds like a perfect addition to this roast beef recipe. YUM!
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.
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?
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.
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.