This tangy balsamic slow cooker roast beef is packed with savory flavor. With just a few minutes of prep in the morning, you’ll have juicy, tender fall apart beef for dinner – perfect for a busy weeknight or a Sunday dinner!
Are you ever shocked when you throw a few ingredients in the crock pot, and it turns out delicious?
That’s how this particular balsamic slow cooker roast beef came to be, and I’m not ashamed to admit it!
My family and I were out of town, staying in an Airbnb with the tiniest kitchen I’ve ever been in. I had planned on a beef pot roast for dinner but forgot to pack any seasonings. I made do with what I had – balsamic vinegar, garlic powder, salt, black pepper, and crushed red pepper – and hoped for the best.
As it turns out, this balsamic slow cooker roast beef is one of my family’s favorite recipes of ALL TIME!
BALSAMIC SLOW COOKER ROAST BEEF
My husband requests this crock post roast recipe at least a few times every month, and I almost always say yes because it’s just so easy to toss together!
Slow cooking a beef roast is:
- Super easy. Just dump it all in the slow cooker and start it cooking.
- Freezer-friendly. Either prep one now and one for later or freeze the extra leftovers (if you have any!)
- Perfect for crowds. One 3lb roast can feed several people, but if your slow cooker can fit multiple roasts, load it up!
- Super affordable. We’re using beef chuck roast, which is one of the cheaper cuts of beef available.
- My go-to meal when I don’t know what to make. Seriously, if I’m ever in a jam and have no idea what to make, it’s this balsamic roast beef crock pot recipe!
SLOW COOKED ROAST BEEF INGREDIENTS
With just the roast beef, vinegar, and seasonings, you can get this dinner cooking in less than 5 minutes!
- Chuck Roast. See the section below for my top picks for cuts of beef for roasts. Aim for 3 to 4 pounds of beef.
- Balsamic Vinegar. There is no substitute for balsamic vinegar (hence the name of the recipe). If you’re not a fan of the tangy flavor, I suggest my Traditional Slow Cooker Pot Roast, which is equally delicious!
- Seasonings: Garlic Powder, Salt, Pepper, and Crushed Red Pepper. The red pepper flakes are optional here, but the heat plays nicely with the slightly sweet balsamic vinegar.
Note what you DON’T need: veggies (onion, celery, carrots), beef broth, fresh herbs (rosemary, fresh thyme, onion powder), or Worcestershire sauce.
- You can skip the veggies because this particular beef roast doesn’t need them for flavor.
- The roast will make its own juices, which mix with the balsamic vinegar, so you don’t need any beef stock or broth, or extra liquid either.
- Because this beef roast recipe doesn’t use Worcestershire sauce, it’s safe for those with fish allergies.
- You also don’t need cream of mushroom soup, dry onion soup mix, or any other ingredients you usually find with a slow cooker beef roast recipe – this version is entirely different and absolutely delicious! If you do like those flavors, try my Classic Pot Roast Recipe.
CHOOSING MEAT FOR ROAST BEEF-CROCK POT
- Get the right cut of meat. The 3 best cuts of beef for this roast beef-crock pot recipe are either a chuck roast, bottom round roast, or brisket (and in that order). The chuck roast has the highest fat content and comes out quite juicy, while the bottom round roast is a slightly leaner cut.
- Shred a roast but slice other cuts of meat. My Slow Cooker Brisket Recipe is one of our favorites, but it’s best when sliced instead of shredded. Every other cut of beef – tri-tip, sirloin tip, etc. – is either best on the grill or when sliced into thick, juicy steaks!
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SLOW COOKING A BEEF ROAST INSTRUCTIONS
Step 1: Place the beef roast in the bottom of the slow cooker.
Step 2: Pour the balsamic vinegar over the pot roast. Season with spices and cook on low for 8-10 hours (the longer the better). It’s done when fork-tender and almost falling apart.
Step 3: Shred the meat with two forks, stir it back into the juices, and serve hot on a serving platter!
Tip: You could make a cornstarch slurry, mix it into the sauce, and heat it on the stovetop to turn the sauce into a gravy, but it’s one extra step that simply isn’t needed and one less saucepan to wash!
Store leftover slow cooker roast beef in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Leftovers are also great repurposed into tacos, sandwiches, salads, or beef bowls!!
SERVE WITH SLOW COOKER ROAST BEEF
Since this slow cooker roast beef doesn’t cook with vegetables, I like to make sure I’m serving a variety of colors and textures for dinner. These sides go well when slow cooking a beef roast:
ROAST BEEF-CROCK POT FAQS
What cut of beef (or roast) is best for the slow cooker?
I’ve tried nearly every cut of beef roast in the slow cooker and there are three that have come out the best: chuck roast, bottom round roast, and brisket (and in that order).
Chuck roast is the most common cut of beef for the slow cooker because it always turns out super moist and juicy, thanks to its higher fat content and the slow cooking of the marbling.
Bottom roast turns out pretty well too and is great if you prefer your meat to be leaner. (Shoulder roast is also a good option for this).
Do you have to brown (or sear) a roast before putting it in the crockpot?
No! I almost never sear a roast before putting it in the crock pot and my dinners are always delicious! In fact, in a side-by-side test of seared versus unseared meat, my family and I didn’t notice a huge difference. Because of this, I save time and a dirty skillet and skip searing the meat!
Is it better to cook a roast in the crock pot on high or low?
Slow cooked roast beef turns out fall-apart tender when you cook it on low for a longer period of time. This slow cooker roast beef recipe is amazing when it is cooked for 10 hours on low.
MORE DELICIOUS SLOW COOKER RECIPES WITH BEEF
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Balsamic Slow Cooker Roast Beef
This tangy balsamic slow cooker roast beef is packed with savory flavor. With just a few minutes of prep in the morning, you’ll have juicy, tender fall apart beef for dinner – perfect for a busy weeknight or a Sunday dinner!
- Prep Time: 5 minutes
- Cook Time: 8-10 hours
- Total Time: 10 hours
- Yield: 8–12 1x
- Category: Main Meals
- Method: Slow Cooker
- Cuisine: American
Instructions
- Place the beef roast in the bottom of the slow cooker. Pour the balsamic vinegar over the pot roast and sprinkle the seasonings evenly over the meat.
- Cook on low for 8-10 hours, preferably 10.
- When the meat is done, shred it using two forks and stir it back into the juices. Serve hot, adding additional salt and pepper as desired.
Notes
- Beef Roast. I’ve tried nearly every cut of beef roast in the slow cooker and chuck roast turns out the best every time. Bottom round roast is a good substitute if you prefer leaner meat.
- Vinegar. There is no substitute for the balsamic vinegar (hence the name of the recipe). If you’re not a fan of the flavor, I suggest my Traditional Slow Cooker Pot Roast, which is equally delicious!
- Crushed Red Pepper. This is entirely optional, but the heat plays nicely with the slightly sweet balsamic vinegar.
- Store leftover slow cooker roast beef in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 6 oz
- Calories: 370
