Crock Pot Balsamic Beef Recipe (2024)

Updated on February 27, 2023|By Kate|48 Comments

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Crock Pot Balsamic Beef recipe makes tender and juicy beef. Easy slow cooker beef recipe turns chuck roast into a delicious dinner with almost no work!

I love a good crock pot recipe that doesn’t take lots of prep and doesn’t call for a million ingredients. Most importantly, one that ends with delicious food.

This crock pot balsamic beef, my friends, is one of those recipes.

This dish takes less than five minutes to put together, and then the slow cooker works its magic.

Don’t worry that the recipe calls for a fair amount of balsamic vinegar. The vinegar helps to make the balsamic pot roast so tender, and the long cooking time and the little bit of brown sugar really mellows the vinegar out.

Ingredients and substitutions

Boneless chuck roast
Kosher salt – Kosher salt isn’t as salty as table salt. I like to use it on roasts because it adds flavor without making the meat taste salty. Sea salt would be a good substitute. If you’re using table salt, use half the amount of salt called for in the recipe.
Beef broth – Beef stock also works well. I like to use reduced-sodium beef broth.
Balsamic vinegar
Brown sugar – Light or dark brown sugar will work.
Worcestershire sauce
Liquid smoke – This is optional. I find that it adds a bit of depth to the flavor, but feel free to omit it if you prefer.

What cut of beef is best?

I like to use a boneless beef chuck roast in this recipe. The fat in the roast helps to keep the meat tender as it cooks.

I’ve also used rump roast and arm roast in this recipe, and they both work well.

How to make crock pot balsamic beef

Place roast in crockpot. I use a 5 quart slow cooker. Sprinkle roast with salt.

In a small bowl, stir together broth, vinegar, brown sugar, and Worcestershire sauce.

Pour the broth mixture around the roast. Cover, and cook on LOW for 8-10 hours.

Shred beef with two forks, and return to crockpot. Continue cooking for an additional 30-60 minutes.

FAQs

Do I have to brown the roast?

Not for this recipe! I’ve made this recipe both ways, and there was no noticeable difference between the browned and un-browned roasts.

How to make gravy from the sauce

Once the roast has finished cooking, remove the meat from the sauce. Place the sauce in a saucepan. In a small bowl, stir 1-2 tablespoons of cornstarch, depending on desired thickness, together with 2-4 tablespoons of beef broth.
Stir the cornstarch mixture into the sauce. Simmer, stirring regularly, until it reaches the desired thickness. The gravy is great over the meat, over rice, or on mashed potatoes.

How to freeze

The balsamic beef makes a great freezer meal! Simply add all of the ingredients to a freezer-safe container, like a gallon-sized freezer bag. Remove as much air as possible. It will keep for up to three months in the freezer.
When you’re ready to use it, simply thaw in the fridge, and then cook as directed.

Serving suggestions

This juicy balsamic roast beef goes well with egg noodles, rice, or mashed potatoes or cauliflower to help sop up all of the delicious sauce. I also serve steamed green beans or broccoli on the side.

How to store

The leftover beef should be stored in an airtight container in the refrigerator. It will keep for up to four days when properly stored.

More crock pot beef recipes!

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5 from 16 votes

Crock Pot Balsamic Beef Recipe

Author Kate @ I Heart Eating

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 35 minutes minutes

Tender crock pot balsamic beef is an easy dinner recipe

Equipment

Slow Cooker

Ingredients

▢ 3 pounds boneless chuck roast
▢ 1/2 teaspoon kosher salt
▢ 1 cup beef broth or stock
▢ 2/3 cup balsamic vinegar
▢ 2 tablespoon brown sugar
▢ 1 tablespoon Worcestershire sauce

Instructions

Place roast in crockpot. I use a 5 quart slow cooker.
Sprinkle roast with salt.
In a small bowl, stir together broth, vinegar, brown sugar, and Worcestershire sauce.
Pour the broth mixture around the roast.
Cover, and cook on low for 8-10 hours.
Shred beef with two forks, and return to crockpot.
Continue cooking for an additional 30-60 minutes.

Notes

Kosher salt – Kosher salt isn’t as salty as table salt. I like to use it on roasts because it adds flavor without making the meat taste salty. Sea salt would be a good substitute. If you’re using table salt, use half the amount of salt called for in the recipe.
Beef broth – Beef stock also works well. I like to use reduced-sodium beef broth.
Brown sugar – Light or dark brown sugar will work.
To freeze: Add everything to a freezer-safe container (I use a gallon freezer bag). Squeeze as much air out as possible. Then, you can freeze it for up to three months. When you’re ready to use it, simply thaw in the fridge, and then cook as directed.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Originally published 10/14/13. Updated with new photos 4/18/19. Updated again on 12/30/21 with additional photos and tips.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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Comments & Reviews

Trish says
January 12, 2024

Oh my gosh, if I could give this recipe 10 stars, I would! My husband & I just had it for dinner this evening and it is amazing! The flavor was off the charts. I will definitely make it again. Thank you so much for sharing it!
Reply
- Kate says
  January 13, 2024
  Thank you! I’m so glad that you enjoyed it!
  Reply
Morgan says
November 17, 2023
Would it be fine to cook on high for 4 hrs?
Reply
- Kate says
  November 17, 2023
  Yes, 4 hours on high will also work.
  Reply
  - Morgan says
    November 17, 2023
    Thank you ma’am trying to get the meat defrosted now 😂.
    Reply
Julie says
October 22, 2022

Amazing. This is the first time I’ve ever made a pot roast that I loved! It’s going into regular rotation. Thank you!
Reply
- Kate says
  October 22, 2022
  Thank you so much! I’m so glad that you liked it!
  Reply
Mary says
March 3, 2021
Is it possible to do this with rump roast?
Reply
- Kate says
  March 3, 2021
  Absolutely! Rump, arm, and chuck roasts will all work well.
  Reply
Jen says
May 19, 2018

Fantastic! This is going on the regular rotation.
Reply
- Kate says
  May 19, 2018
  Thank you! Glad you liked it! =)
  Reply
Lisa says
September 10, 2017
This is one of may family’s favorite meals! Thank you for sharing! I recent purchased an Instant Pot and was wondering if you know how this would translate to being made in the Instant Pot?
Reply
- Kate says
  September 11, 2017
  I’m so glad to hear that! I’m not sure! I bought an Instant Pot around Thanksgiving, and I’m just getting around to figuring it out. Once I get the hang of it, I’ll be sure to come back and update the post with IP directions.
  Reply
- Dana says
  January 5, 2022
  
  Wow, this roast was fantastic! I’m not a big beef eater, but I’ll make this again and again.
  Reply
  - Kate says
    See Also
    Trader Joe's Green Goddess Dressing Recipe Ideas
    January 5, 2022
    Thank you! It’s a family-favorite, and it’s great to hear that other people are enjoying it, too!
    Reply
Cameron says
October 1, 2015
I noticed there’s a glaze over the meat and pasta. What is it, and how do I make that?
Reply
- Kate says
  October 2, 2015
  I just boiled the sauce from the crock pot and served it over the meat. If you’d like to thicken it, just make a slurry with a little cornstarch, and you should be set!
  Reply
Jane says
August 18, 2015
How many servings should I expect from this recipe?
Reply
- Kate says
  August 18, 2015
  You should get about 8 servings from this recipe. It will vary a little depending on the amount of fat on the roast, but you should get about 8 servings.
  Reply
Katie says
April 4, 2015
Hi Kate! What size crockpot do you typically use for this recipe? I’m hoping to make this soon!
Reply
- Kate says
  April 4, 2015
  Hi! I use a 5 quart. I hope you enjoy it! =)
  Reply
Hannah says
November 25, 2014
I know I’m about a year late on this post, but I was just wondering if you’ve ever added in veggies with the roast? Carrots, potatoes, onions, etc. if so do you add more liquid? Thanks!
Reply
- Kate says
  November 25, 2014
  I haven’t added veggies with this recipe, but I have with other recipes, and I don’t add more liquid with the veggies. Hope that helps! =)
  Reply
sarah says
November 18, 2014
Is it ok if the chuck is frozen?
Reply
- Kate says
  November 20, 2014
  I’ve never tried it frozen in this recipe. I’ve put frozen chicken breast in with other recipes, but I’m not sure with a larger cut of meat if it will work out right or not. If you try it, please let me know how it works out!
  Reply
  - Mary Lou says
    August 20, 2015
    I often put a frozen chuck roast in my crock pot and it woks fine. I want to add mushrooms to this!
    Reply
    - Kate says
      August 23, 2015
      Mushrooms sound like a great addition! Thanks for the idea! =)
    - Kate says
      August 23, 2015
      Sounds like a great addition! Thanks for the suggestion! =)
  - tim harris says
    September 1, 2015
    I nearly always do my pot roasts for shredding/pulling from frozen. Start them off on a high setting the night before and then switch to low for daytime cooking. Don’t lift ever the lid. Unless you’re turning the roast or adding flavours or liquid.
    Reply
    - Kate says
      September 4, 2015
      Great tip! Thank you!
Elissa says
September 26, 2014
Is it ok that the liquid doesn’t cover the meat completely?
Reply
- Kate says
  September 26, 2014
  Yes, when I make it, the liquid only covers about about an inch or two of the meat.
  Reply
Austin says
August 5, 2014
What is liquid smoke?
Reply
- Kate says
  August 5, 2014
  It’s a liquid seasoning that replicates the smoky flavor that you’d get with grilling or smoking food. It’s usually sold with the seasonings, and it comes in a small bottle. If you have any other questions, let me know!
  Reply
Karly says
October 27, 2013
This looks like a fabulous weeknight meal. I do love the slow cooker meals. Thanks for linking up with What’s Cookin’ Wednesday!
Reply
- Kate says
  October 28, 2013
  Thanks!! Me too! Slow cooker meals make life easier! =)
  Reply
Krista @ Joyful Healthy Eats says
October 22, 2013
I LOVE balsamic, this sounds like the perfect crockpot recipe for me. Going to have to give it a try, pinning now! Thanks for sharing at Show Stopper Saturday!
Krista @ Joyful Healthy Eats
Reply
- Kate says
  October 23, 2013
  Oh, girl! I do, too!! I’d eat balsamic with just about anything. Thanks so much for hosting and for stopping by! =)
  Reply
Karen @ Future Expat says
October 19, 2013
I’m committed to cooking more…and doing more crockpot cooking is one way I plan to do it for those weeks when I’m busy and just don’t feel like cooking at 6 pm when I get home. Thanks for a great way to get started.
Reply
- Kate says
  October 21, 2013
  That’s so smart!! It’s such a great tool! I starting using mine when I was in school and working. It’s so nice to come home to dinner when you’ve had a long day! =)
  Reply
Trish - Mom On Timeout says
October 15, 2013
I love balsamic anything and in the slow cooker…? Sold! Love this recipe Kate!
Reply
- Kate says
  October 17, 2013
  Thanks, Trish!! You make so many great slow cooker recipes, so I appreciate that! =)
  Reply
Gloria // Simply Gloria says
October 15, 2013
I love quick and easy prep for the slow cooker with great results like this…and you SO nailed it! I need to make this, this week, asap! Pinning and printing the recipe out. (I’ve ruined many screens if I do not actually print a recipe out by all of the spills!)
Reply
- Kate says
  October 17, 2013
  Thanks so much, Gloria!! What a nice comment!! I hope you enjoy it if you try it!! I have flour and splatters all over my laptop, so I totally understand! =)
  Reply
Chandra@The Plaid and Paisley Kitchen says
October 14, 2013
This really looks amazing!!!
Reply
- Kate says
  October 15, 2013
  Thanks so much, Chandra!! =)
  Reply
Happy Valley Chow says
October 14, 2013
Wow totally bookmarking and trying this! Can’t wait to try :)
Happy Blogging!
Happy Valley Chow
Reply
- Kate says
  October 15, 2013
  Thanks!! I hope you enjoy it! =)
  Reply