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!
4.64 from 227 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


  • 1 (3-4 pound) boneless roast beef (chuck or round roast)
  • 1 cup beef 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


  • 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.


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

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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882 Comments Leave a comment or review

    1. I am sure a pork roast would work great. Even an oven stuffer 6-8 lbs. would work. I haven’t used a small turkey yet but normally turkey goes well with a sweeter or vinegary background.

  1. Amazing!!! I followed the recipe but for lack of time i cooked the roast for 2 hours on high and then 2 1/2 on low. The roast was so tender. I just sliced it and put some of the jus on top. Will make this again!

  2. I LOVE this recipe and make it all the time! Sometimes I add onions, carrots and/or potatoes about halfway through. Whatever my fam is in the mood for!

  3. This is the fifth or sixth time I’m making this recipe in the past year, it is an absolute favourite! I’ve tried other slow cooker beef recipes and I keep returning to this. From serving it as a family main, to bringing along to a New Years Eve party, it is loved by adults and kids alike, which surprised me (balsamic, fussy kids). Crazy easy to make. The house smells delicious all day. Thanks for this one 🙂 P.S. I have never seared the roast prior to placing in the slow cooker, has anyone else? Does it make any difference?

  4. I made this for the first time several months ago and it was awesome. Ever since then, it never turns out!!!! I’m so frustrated! It’s always extremely tough. What am I doing wrong?!

    1. Hi Katie,
      I’m so sorry that is happening for you. Since it was great when you first made it, I’m wondering if you could have possibly changed cuts of meat, or changed any step? It shouldn’t be tough…I wish I knew what it could be. If you find out what could have changed, I’d love to hear. Thank you so much!

  5. Hello! I’m hoping to make this on the weekend for dinner guests but need to use about 7pounds of beef. I’m wondering if the cooking time will need to be changed and if so by how much? Thanks 😉

    1. Hi Chelsea!
      I hope that you love this recipe! It is just wonderful for serving large groups! I often make two roasts at the same time with this recipe so that I have plenty for a crowd or to serve as another meal later in the week. When I do, it generally is done is about the same amount of time as the recipe as written. Occasionally, I will have to let it go just a little bit longer in the slow cooker until the roast(s) pull easily with a fork for shredding. I hope that helps! xo

      1. I am making this for Easter dinner. Since I am using two 3.3 lb round roasts,do I double the other ingredients?
        I wanted something different from ham or turkey for a holiday. This sounded easy and delicious!

  6. Hi Chelsea
    I am going to start this recipe today to have tomorrow on hoagie buns. I will look for a fat separator as I will be doing a blade roast which I think will produce a lot of fatty oil. I love Balsamic Vinegar so this sounds so good. I will get back to you soon and let you know how it turned out.
    Wayne & Mona
    Nakusp, B.C.

  7. We LOVE ❤️ this recipe. It is my go to recipe when we’re in the mood for roast beef! We usually always serve it as a French dip. Thank you so much for sharing this ☺️

  8. Very good! Made this for dinner tonight. Beef was so tender and the flavour of the sauce really good. Paired it with mashed potatoes and roasted carrots, parsnips and onions. (can’t wait for leftovers tomorrow)?

  9. This is one of my go to roast recipes. My family loves it!! I’m curious how you think this would be with a pork roast instead of beef. I have only made it with beef but pork roast were on sale this week so I picked one up. Has anyone tried this with pork?

  10. Wow we had this for Easter Sunday dinner today and it was divine. Thought the kids wouldn’t eat it but they loved it. Served it with salt and pepper roasts and puréed carrot and parsnip. Delish ?

  11. This recipe uses too much beef broth. Chuck roast renders so much yummy liquid, that I found this addition of a cup of beef broth to dilute out the flavor I was hoping for. Even after straining and rendering the broth, I had to add additional salt and pepper to the final dish. I wish it turned out more flavorful, but it wasn’t what I’d hoped for. (i can’t change the rating stars below, as it’s automatically set to 5 stars, but I would give this recipe 2.5). The addition of salt and pepper is so important for this dish!

    1. Hi Ginny,
      I’m sorry it didn’t have the flavor you preferred. It is definitely one of my family’s favorites, but I completely understand that everyone’s tastes are different!

    1. Hi Krystle,
      I think the thawed roast gives the best results. I hope you enjoy this recipe! It’s one of my favorites – and a another tip – save the gravy with any leftovers for a tasty French Dip sandwich another night! Oh so good!
      Enjoy! Thanks! xo

    1. Hi Linda,
      I’m so thrilled to hear that you enjoyed it! It’s such an easy yet delicious recipe that I love to make for busy nights – and I love those French Dip sandwiches with the leftovers (if there are any!). 😉
      Thanks so much for letting me know you liked it! xo

  12. OMG!!!!!!! This is just the best slowe cooker roast…..ever!!!! I had a small roast so i decreased the vinegar to 1/4 cup and the beef stock to half cup. After it was done i took it out of the crock pot, sliced it and put it in a shallow bowl with some of the juice poored over, added coarse salt, covered with foil and put in a 350 defree oven until the potatoes were done! Perfect! Enough leftovers for tomorrow! Yhank you!

  13. Do you think this would work as a “freezer meal”? So, put all the ingredients in a freezer bag, thaw when ready to cook, then cook in a crock pot? I’m going to make this for Mother’s Day dinner next week, but I’m also trying to put together freezer meals for my niece who is expecting a baby at the end of May. I think she and her husband would love this.

  14. Loved it. We have a fussy eater in the house in the form of my father, very much a meat and 3 veg kinda guy, he enjoyed t. The flavor hangs around for a surprisingly long time and makes it incredibly nommish, Had beside mixed vegies and mashed potato with the gravy poured over.

  15. This recipe looks so yummy an I can’t wait to try it! However I had a question
    Could I add veggies into the crockpot which the roast while it cooks? I usually do that with other roasts I make but just thought I’d check and see what your opinion is!

    1. Hi Annamay!
      I hope you enjoy this – its one of our favorites! If you decide to add the veggies, I would suggest waiting until toward the end of the cooking time so that the veggies don’t absorb all of the balsamic vinegar. Thanks so much! xo

    1. Hi Ellie,
      I’ve not tried that, but I’d say try to make sure the weight of the beef is similar so the rest of the ingredients are in proportion as written in the recipe. If you try it, I’d love to hear how it turns out! Thanks! xo

  16. I’ve made this regularly over the last few years and it’s a great recipe. Simple ingredients for a great tasting dinner goes well with everything.

    1. So glad you’ve enjoyed this recipe! I like how easy it is to make for my family as well – glad you feel the same! Thanks so much for letting me know you like it!

    1. I hope you enjoy it Megan! I would cook it the amount of time in the recipe instructions – 6 to 8 hours on low. The recipe is for a 3 to 4 pound roast, so your 2 pound one may be done to your liking at lower end of the cooking time or so. Thanks! xo

    1. Jean,
      I like to serve it with vegetables or a salad, as well as either potatoes or rice. I hope you enjoy it – it’s delicious! Thanks! xo

  17. Can I use top sirloin Roast? And what would be th cooking time on low for a 4 lb roast. Thinking 8 hours on low?

    1. Jacqueline,
      You can use top sirloin roast in this recipe. I would cook on low for 8 hours in the slow cooker. Hope you enjoy! xo

  18. WOW!!! You’re not kidding. This is so delicious. I used a really expensive and delicious balsamic vinegar and had to modify the worcestershire sauce since store bought brands have gluten and my homemade recipe includes nightshades (both of which i’m avoiding right now) but even winging it a bit with that worked out just fine. This will be in the regular rotation for sure. (And I usually don’t like slow cooker roast recipes). THANK YOU!!!

    1. Hi Dede!
      Doesn’t this taste amazing! It is one of our family favorites and definitely on rotation in our meals too! I love the flavor and how easy it is to make! Thanks so much! So glad you enjoy it! xo

  19. Robyn, I tend to make palette extending recipes my family tends not to eat much off.

    My wife who refuses to more than taste most of my meals had doubles and thirds. Paid with a broccoli and key lime infused oilive oil (from Fiore in Maine )roasted fingerling potatoes
    Thank you for the family counsel. 🙂

    1. I’m so thrilled that your family enjoyed this – it’s one of our favorite dishes!
      Thank you for your thoughtful comment, Mr. Lawson
      I hope you find many more recipes here that you will enjoy! 🙂

  20. Delicious!! My husband loved it, and my 2 year old actually ate it! She doesn’t usually eat beef… SO glad I tried it, and will make it again!

    1. It’s always such a great feeling when you cook something the little ones will eat – they do go through a picky stage it seems! I’m so happy that you enjoyed this – it’s a regular dish I make in my house too! Thanks so much, Audra! xo

    1. Hi Catherine,
      I use various sizes and brands so that I’m testing recipes with different equipment. My favorites though are All-Clad and Hamilton Beach. I hope that helps!

    2. I thought that too at first when I made this the first time, but you have to cook it beyond that point and it will start to fall apart like pulled pork ????

  21. what side would you serve with this??? I was thinking if plated mashed potatoes and some type of veggie, or if on a sandwich with potato salad or Macaroni salad…

  22. Pretty much made this yesterday. I didn’t have beef broth so I used water. Added onions. About 4 hours in I decided to try adding some left over organic tomato soup I had from the night before. It turned out really well, the beef was pull apart, no knife needed. I will definitely be making this again.

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