If you’re craving a dish that’s both easy to make and full of bold, comforting flavors, this Slow Cooker Balsamic Roast Beef is your new best friend. Imagine a tender roast, slow-cooked to perfection, coated in a rich balsamic glaze with just a hint of sweetness and tang. It’s the kind of meal that fills your home with mouthwatering aromas and leaves you looking forward to every bite. Trust me, you’re going to love this one!
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Why You’ll Love Slow Cooker Balsamic Roast Beef
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy family dinner, hosting a weekend get-together, or just looking for a hearty meal to enjoy all week, this dish fits every occasion. Here’s why it’s a favorite:
- Effortless: Toss everything in the slow cooker and let it work its magic. No need to hover over the stove or oven, just set it and forget it!
- Flavor-Packed: The balsamic vinegar gives the roast beef a depth of flavor that’s slightly sweet, a little tangy, and totally delicious. The slow cooking process makes the beef so tender it practically falls apart with the touch of a fork.
- Perfect for Meal Prep: Not only does this dish make an amazing dinner, but it also works great for leftovers! Serve it on sandwiches, in wraps, or alongside your favorite sides.
- Crowd-Pleasing: Whether it’s a weeknight family dinner or a special gathering, this roast is sure to impress. Plus, it’s a guaranteed hit with both kids and adults.
Ingredients
Here’s what you’ll need for this simple yet delicious slow-cooked meal:
- Beef Roast: The star of the show. I recommend a chuck roast or rump roast, as these cuts are ideal for slow cooking and will get tender and juicy.
- Balsamic Vinegar: Adds that perfect tangy-sweet flavor that balances the richness of the beef.
- Garlic: Fresh garlic gives the dish a savory depth that complements the sweetness of the balsamic vinegar.
- Honey: Just a little honey adds a touch of sweetness that balances the acidity of the balsamic vinegar.
- Olive Oil: Helps in searing the beef before slow cooking and adds richness to the dish.
- Onions: A good base for flavor, caramelized onions create a savory layer of richness.
- Beef Broth: Keeps the beef moist and adds a savory foundation to the sauce.
- Herbs: Fresh thyme and rosemary give this dish a fragrant, herby depth that rounds out the flavors beautifully.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
- Sear the Roast: Start by searing the roast in a hot skillet with a little olive oil. You want that beautiful brown crust on the outside to lock in all the flavors. Sear each side for about 2-3 minutes.
- Combine the Sauce: In a bowl, whisk together the balsamic vinegar, honey, minced garlic, and beef broth. This is where the magic happens—this simple sauce is going to give the roast its flavor-packed coating.
- Prep the Slow Cooker: Place sliced onions in the bottom of your slow cooker. This will create a flavorful base for the beef to sit on while it cooks.
- Slow Cook the Roast: Place the seared roast on top of the onions and pour the balsamic sauce over it. Add fresh thyme and rosemary on top. Cover and cook on low for 6-8 hours, or until the beef is fall-apart tender.
- Serve and Enjoy: Once the roast is done, shred it with two forks and serve with some of that incredible balsamic sauce. This would be delicious on mashed potatoes, rice, or in a sandwich with some fresh greens.
How to Serve Slow Cooker Balsamic Roast Beef
This dish is incredibly versatile and pairs wonderfully with different sides. Here are some serving suggestions to elevate your meal:
- Mashed Potatoes: Creamy mashed potatoes are the perfect base to soak up that rich balsamic sauce. It’s comfort food at its finest!
- Rice: A side of white or brown rice is another great option. The sauce will infuse the rice with all its delicious flavor.
- Vegetable Sides: Roasted vegetables like carrots, parsnips, or Brussels sprouts are excellent choices to add color and nutrition to the meal.
- Sandwiches or Wraps: Shred the roast beef and serve it on a soft roll or in a wrap with some fresh greens and a drizzle of the sauce.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: You can sear the roast and prepare the sauce the night before. Just refrigerate everything and pop it in the slow cooker the next day.
- Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes to the sauce. It gives the dish a nice kick without overpowering the flavors.
- Dietary Adjustments: If you’re looking for a low-sodium version, use a low-sodium beef broth. You can also swap the honey for maple syrup for a different kind of sweetness.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Freezing: This roast freezes beautifully. Just shred it and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ Section
- Q1: Can I use a different cut of beef?
A1: Yes! You can use a brisket or round roast, but a chuck roast is ideal for slow cooking because of its tenderness. - Q2: Can I make this dish without a slow cooker?
A2: Absolutely! You can cook it in the oven at 325°F for about 3-4 hours. Just cover the roast with foil and check for tenderness. - Q3: Can I make this dish ahead of time?
A3: Yes! It’s actually perfect for making ahead. The flavors deepen the longer it sits. Just reheat gently before serving. - Q4: Can I freeze leftovers?
A4: Yes, you can! Shred the roast and store in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw overnight and reheat. - Q5: What can I serve this with instead of mashed potatoes?
A5: You can serve it with creamy polenta, couscous, or even a simple green salad for a lighter option. - Q6: How do I store leftovers?
A6: Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave. - Q7: Can I double the recipe?
A7: Yes! Just make sure your slow cooker is large enough to fit a bigger roast, and adjust the cooking time if needed. - Q8: Can I add vegetables to the slow cooker?
A8: Absolutely! You can add carrots, potatoes, or other root vegetables to the slow cooker along with the roast for a one-pot meal. - Q9: What if I want a thicker sauce?
A9: After the roast is done, you can remove the beef and let the sauce simmer on the stove for a few minutes to thicken it. - Q10: Can I make this recipe with a pressure cooker?
A10: Yes! Use the pressure cook function and cook for about 60-70 minutes, depending on the size of your roast. Let the pressure release naturally.
Conclusion
There you have it—Slow Cooker Balsamic Roast Beef that’s packed with flavor and requires little effort on your part. Whether you’re serving it for a family dinner or meal prepping for the week, this dish is sure to become a staple in your home. Get ready to enjoy the tender, juicy goodness that’s just waiting to be devoured!
Print
Slow Cooker Balsamic Roast Beef
- Prep Time: 10 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
A simple and delicious roast beef recipe that’s perfect for busy days! This tender, fall-apart roast beef is slow-cooked in a rich balsamic glaze with onions, garlic, and a hint of spice. The best part? It’s incredibly easy to make in the slow cooker!
Ingredients
- 1 tablespoon oil
- 3 pounds Ontario Corn Fed Beef roast (chuck, round, brisket)
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots (optional)
- 1 pound mini potatoes or diced potatoes (optional)
- 2 tablespoons cornstarch + 2 tablespoons water
Instructions
- Heat the oil in a large pan over medium-high heat. Add the beef and brown on all sides for about 20 minutes. Set the beef aside.
- Add the sliced onions to the pan and cook until tender, about 2-3 minutes. Add the chopped garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Place the browned beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots, and potatoes in a slow cooker. Cover and cook on low for 8-10 hours or on high for 3-5 hours. The beef should be falling apart tender.
- Remove the beef, carrots, and potatoes from the slow cooker. Slice or shred the beef.
- Skim any fat from the cooking juices, transfer them to a saucepan, and bring to a simmer. Mix the cornstarch and water in a small bowl, add it to the saucepan, and cook until the glaze thickens.
- Serve the beef with the glaze, carrots, and potatoes. Enjoy!
Notes
- Quick Version: Skip steps 1 & 2 and add everything directly to the slow cooker.
- Alternative Cooking Method: For stovetop or oven cooking, instead of using a slow cooker, bring everything to a boil in the same pot used to brown the beef. Reduce heat and simmer, covered, until the beef is tender, about 3-4 hours. Alternatively, you can transfer the pot to a preheated 275°F (135°C) oven to braise for 3-4 hours.
- beef is tender, about 3-4 hours. Alternatively, you can transfer the pot to a preheated 275°F (135°C) oven to braise for 3-4 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 7g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 39.6g
- Cholesterol: 95mg