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
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.
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!
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.
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!
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.
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.
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”
Does the meat get too dry if I cook it longer? I will be at work for like 6 hours. Thanks
You can cook it on the low setting. That should prevent it from overcooking.
Hi I was wondering what kind of gravy you use?
Hi Meghan,
The roast makes a “gravy” of sorts in the slow cooker. No additional things needed.
Made this tonight and loved it! I will definitely be making it again!