Crockpot Balsamic Roast Beef

This Crockpot Balsamic Roast Beef features tender beef with a tangy balsamic glaze. Perfect for a hearty meal, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, hearty meal option that transforms tender beef with a tangy balsamic glaze into a delightful treat, perfect for a satisfying meal. Easy to prepare with slow cooking, it’s packed with protein and taste. Versatile—serve with veggies or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sear the Beef: Enhances flavor and texture.
• Use Low Heat: Ensures juicy, tender meat.
• Stir Occasionally: Prevents sauce from sticking.
• Check Doneness: Beef should shred easily.
• Adjust Tanginess: Taste and tweak balsamic to preference.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Use Fresh Herbs: Adds better depth.

Yield: 8 servings

Crockpot Balsamic Roast Beef

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Tender balsamic roast beef, flavorful crockpot meal.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 25 minutes

Ingredients

• ½ cup balsamic vinegar
• ½ tsp black pepper
• 1 cup low-sodium beef broth
• 1 medium onion
• 1 tsp chopped rosemary
• 1 tsp salt
• 2 lbs chuck beef roast
• 2 tbsp honey
• 2 tbsp low-sodium soy sauce
• 3 cloves garlic, minced

Instructions

1. Prep the Beef: Season beef roast with salt and black pepper.
2. Sear the Beef: Heat a skillet over medium-high heat and sear beef for 2-3 minutes per side until browned. Transfer to slow cooker.
3. Chop the Aromatics: Chop the onion and mince the garlic.
4. Combine Ingredients: Place onion and garlic around the beef in the slow cooker. Pour in beef broth, balsamic vinegar, honey, and soy sauce.
5. Set the Slow Cooker: Cover and cook on low for 8-10 hours until beef shreds easily.
6. Check Doneness: Ensure the beef is tender with a fork.
7. Shred the Beef: Remove beef, shred with two forks, and return to the pot with the sauce.
8. Adjust Consistency: Stir well; if too thin, simmer uncovered for 10 minutes.
9. Rest the Mixture: Let it sit for 10 minutes with the lid off to meld flavors.
10. Serve and Enjoy: Sprinkle with chopped rosemary and serve warm, savoring this tender, flavorful delight!

Notes

• Sear beef for flavor; use low heat for tenderness.
• Stir occasionally for even cooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 290Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 125mgSodium 566mgCarbohydrates 9gFiber 0gSugar 7gProtein 41g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Roast (2 lbs): Chuck, for tenderness.
• Balsamic Vinegar (½ cup): For tang.
• Beef Broth (1 cup): Low-sodium, for moisture.
• Onion (1 medium): Chopped, for aroma.
• Garlic (3 cloves): Minced, for depth.
• Honey (2 tbsp): For natural sweetness.
• Soy Sauce (2 tbsp): Low-sodium, for umami.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Rosemary (1 tsp): Chopped, for garnish.

Variations and Substitutions

• Meat Swap: Use pork shoulder or brisket.
• Vinegar Swap: Replace with red wine vinegar or omit.
• Broth Swap: Use vegetable broth or water.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Sweetener Swap: Replace honey with maple syrup.
• Soy Swap: Use tamari or omit.
• Herb Swap: Add thyme or omit rosemary.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water or broth.

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