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
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!!!
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!
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!
Hi, think someone asked earlier, but can this be made in a Dutch oven style casserole dish, like a le creuset one?
This was delicious! Thanks for the recipe!
I’m so glad you loved it, Kris! Thanks for letting me know!
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.
Which brand of vinegar do you use? That’s makes a big difference as well!
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!!!
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.
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.
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! 🙂
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
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.
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! 🙂
Hi Stephanie,
No, the recipe is for thawed beef. The long and slow cooking time helps to make this balsamic roast beef extremely tender.