As the temperatures heat up, I love using my slowcooker more so I don’t have to heat up my oven. This recipe comes from my friend Robyn’s book, of Add a Pinch. Kate and I met Robyn years ago at an event and she quickly became one of my favorite people!
Tender beef is cooked low and slow in a sweet and savory sauce, then you can pile it high on soft buns, or pair it with vegetables, or any other way your heart desires to eat delicious shredded beef.
The sauce mixes up quickly with pantry ingredients, including honey, worcestershire, soy, and of course, balsamic vinegar.
When it’s done cooking, it easily shreds with a fork and you spoon more of those cooking juices over the top.
I took mine up a notch by drizzling some of our Sweet and tangy Pomegranate Balsamic over it and it was A. Maz. Ing.
We ate ours on soft buns that were spread with a little garlicky-mayo action. I definitely could have pounded down about 8 of these.
Balsamic Beef Roast
Sweet and Savory beef roast cooked in the slow cooker. Great on its own, or piled on rolls for sandwiches.
- 1 (3-4 pound) boneless roast beef (chuck or round roast)
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 4 cloves garlic, chopped
- Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (5-7 hours on High or 8-10 hours on Low)
- Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle additional gravy/pan sauce over roast beef.
- If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.
Thanks to Robyn for sharing this book with me, this recipe is a keeper!
I made this yesterday in my Instapot and it was PERFECT! I just cut the meat up into about 2 inch cubes before cooking, poured the other mixed ingredients over, and set it to the meat setting for 35 minutes. I did a natural pressure release for about 10 minutes, then released the rest of the pressure. I served it over soft, chewy deli buns with basil, cheese, tomato, and avocado. DELISH!
Is there a cheese that you would recommend pairing with this at all if one was to go the sandwich route?
These look so good, they are on the menu for tomorrow night. Do you have a recipe for the garlicky mayo you mentioned?
I just whisk together mayo, garlic,and sometimes fresh herbs like a little minced rosemary 🙂
This looks amazing! I have a thing for shredded meat 😉
Made this for dinner and it was so yummy. I made it in my instant pot and did the whole roast, 3 lb., for 80 minutes. This is a keeper for sure.
Thank you for letting us know! I would have done it anyway (I haven’t even glanced at my slow cooker since I got my IP) so it’s great to know it worked for you!
This is Sunday’s dinner for sure. Now if I can just get over this stupid summer cold and make it to the store for a roast!
Just made this today – it was yummy!
Truly admire your work ! Thank you for this great idea ! Will try all the options !
oh yum.. this looks great.
How do you think this would work in the instapot?
Yes! I was wondering the same thing!!
That really is the question of the year! My thoughts too.
I’m so happy you liked this, Sara! I’ve definitely got to try it with your pomegranate balsamic vinegar!!! 😉
I appreciate all of your kind words so very much – so sweet!!!
Thank you for sharing this recipe!!! I hope you enjoy all the other recipes from the book as much as my family does!
This looks amazing! I need to make this for dinner soon!