Crock Pot Balsamic Roast Beef is flavored with a wonderfully tasty balsamic sauce. The beef is fall apart tender and fabulously juicy after slow cooking all day and the balsamic vinegar gives it just a hint of sweetness that is absolutely delightful.
The balsamic vinegar is the main flavor in the sauce so you want to use a good quality vinegar. A good quality vinegar should be thick and sweet, not watery. Note: If you use a cheaper vinegar, you may need to add a teaspoon of brown sugar to the sauce when you boil it down.
You want a 3 TO 4-pound chuck roast for this recipe. Because chuck roast is a fatty meat, it will cook up super flavorful and juicy. You do want to trim off excess areas of fat before you cook it to avoid the sauce bring too greasy.
Cook for 6 to 8 hours on LOW or for 4 to 5 hours on HIGH. The beef should easily shred when done.
Boil Down The Sauce
I like to place the cooking liquid in a saucepan and boil it down some to concentrate the flavors. The flavor of the balsamic vinegar will be front and center this way. Use a fat separator to get rid of the fat first for best flavor. If you don’t have a fat separator, let the liquid cool and then skim the fat off the top with a spoon.
- Large Skillet- to sear the roast in.
- 6-Quart or Larger Slow Cooker- I use a Hamilton Beach 6-Quart Programmable Slow Cooker.
- Fat Separator- chuck roasts give off a ton of fat as they cook. A fat separator easily gets rid of the fat so that you can have a nice, non-greasy gravy.
How To Serve Crock Pot Balsamic Roast Beef
Leftovers will keep for 4 days in an airtight container in the refrigerator. They make a great sandwich. Can be frozen for up to 2 months.
More Slow Cooker Beef Recipes
- Slow Cooker BBQ Beef
- Slow Cooker Korean Beef
- Slow Cooker 3-Packet Roast
- Slow Cooker Swiss Steak
- Crock Pot Cubed Steak with Gravy
- Crock Pot Roast with Creamy Mushroom Gravy
- 1 tablespoon vegetable or canola oil
- 1 (3 to 4-pound) chuck roast
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 3/4 cup beef broth
- 1/3 cup balsamic vinegar
- 2 tablespoons packed light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
- Pat chuck roast dry with paper towels and season with salt.Heat oil over medium high heat in a large skillet. Add chuck roast and cook until browned on both sides, about 2 minutes per side.
- Place onion and garlic in bottom of 6 to 7-quart crock pot. Place chuck roast and any accumulated juices on top.
- Mix together beef broth, vinegar, light brown sugar, soy sauce, Worcestershire sauce, red pepper flakes, black pepper, and thyme.
- Pour over beef. Add bay leaf.
- Place lid on crock pot and cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
- Remove beef from crock pot and shred it. Skim off any fat from the liquid left in the crock pot and discard it. (Or use a fat separator to get rid of the fat.) Pour juices over shredded beef. If you want a stronger flavor, pour the cooking liquid into a saucepan and bring to a boil for 3 to 5 minutes to reduce it some. If desired, add a little more balsamic vinegar.
- If needed, season to taste with salt.
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Recipe adapted from Add A Pinch