Beef/ Slow Cooker

Slow Cooker Balsamic Roast

Slow cooker balsamic roast only needs 15 minutes of preparation. Brown sugar balances out the balsamic vinegar to create a mildly sweet and savory roast.

It’s slow cooker playing time! I popped this one in the slow cooker at night and woke up to the most amazing smell wafting enticingly all over the house.

When it starts getting cooler, this is the kind of thing you want to come home to or wake up to.

Slow cooker balsamic roast only needs 15 minutes of preparation. Brown sugar balances out the balsamic vinegar to create a mildly sweet and savory roast.

And best of all, it only took me about 15 minutes to prep, then it was set and forget for about 8 hours. I seasoned and seared the beef chuck on both sides, mixed the gravy ingredients and dumped it all in the slow cooker. Easy peasy.

Slow cooker balsamic roast only needs 15 minutes of preparation. Brown sugar balances out the balsamic vinegar to create a mildly sweet and savory roast.

It came out tender and moist. And soaked in the au jus/balsamic gravy. Shredding it was easy apart from the time I had to spend actually doing it. I mean, all I had to do was look at the roast and it practically fell apart.

Slow cooker balsamic roast only needs 15 minutes of preparation. Brown sugar balances out the balsamic vinegar to create a mildly sweet and savory roast.

Despite being braised in balsamic vinegar, it’s not too sour and tart like you would think stuff associated with vinegar would be. The brown sugar balances it out nicely so you’ll end up with a mildly sweetened and savory roast.

One thing I did do after I shredded the beef was to separate it from the gravy. I poured the gravy in a bowl and let it cool down. All the fat from the beef floated to the surface and hardened. Then I just skimmed it off and reheated the gravy to pour over the beef, fat free!

Slow cooker balsamic roast only needs 15 minutes of preparation. Brown sugar balances out the balsamic vinegar to create a mildly sweet and savory roast.

Eat them with mashed potatoes or put them in sandwiches or french rolls with some cheese. I paired them with my some mashed spuds and smoky roasted mushrooms from a couple days ago. And leftovers were made into beef sandwiches with an au jus dip!

Enjoy!

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Slow cooker balsamic roast only needs 15 minutes of preparation. Brown sugar balances out the balsamic vinegar to create a mildly sweet and savory roast.

Slow Cooker Balsamic Roast


  • Author: The Cooking Jar
  • Prep Time: 15 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 mins
  • Yield: 6-8

Ingredients

  • 2-3 lb. beef chuck roast
  • 1 cup beef broth
  • 1/2 cup brown sugar
  • 1/2 cup balsamic vinegar
  • 1 tablespoon soy sauce
  • Salt to taste
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Season the meat with salt and pepper and sear over medium high heat until browned on both sides
  2. Transfer the meat to a slow cooker
  3. Mix together remaining ingredients and pour over the meat
  4. Cover and cook for 4 hours on high or 8 hours on low
  5. Once cooked, remove the roast and shred with two forks. Discard and remove any fatty bits
  6. Dish and serve hot with gravy

Notes

Inspired by Add a Pinch

 Nutrition for serving size of 8:

Slow cooker balsamic roast only needs 15 minutes of preparation. Brown sugar balances out the balsamic vinegar to create a mildly sweet and savory roast.

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39 Comments

  • Reply
    Thalia @ butter and brioche
    October 11, 2014 at 5:13 AM

    This slow cooked beef looks incredible! I have never tried balsamic with beef before.. definitely something that I need to do asap!

    • Reply
      The Cooking Jar
      October 11, 2014 at 6:25 PM

      If you’ve never tried it, you really should. I can’t get over how easy it is to make!

      • Reply
        Bill Grego
        July 23, 2016 at 11:23 AM

        Any type of balsamic vinegar ok?

        • Reply
          The Cooking Jar
          July 23, 2016 at 3:51 PM

          Any type works, yes.

  • Reply
    April @ Girl Gone Gourmet
    October 11, 2014 at 7:47 AM

    I love recipes like this — cook once and eat all week! Also, great idea to skim the fat before adding the meat back to the gravy 🙂

    • Reply
      The Cooking Jar
      October 11, 2014 at 6:31 PM

      Oh yeah, it lasted us quite awhile for dinner. Heats up well too. The only problem I foresee with the skimming is waiting for the gravy to cool down. I wonder if popping it in the fridge to accelerate the process will work.

      • Reply
        Deanna
        June 21, 2015 at 6:00 PM

        I’ve read (on America’s Test Kitchen) that if you pour water into a pop bottle, freeze it, and put it into your soup or stock…this will cool it off faster (and it’s reusable!).

        • Reply
          The Cooking Jar
          June 22, 2015 at 3:13 PM

          Another great idea! Thanks, Deanna 🙂

      • Reply
        jill
        October 10, 2016 at 11:44 AM

        I’m kind of late to the party, but there’s a handy cooking accessory called a gravy separator – it looks like a measuring cup with a low spout that pours the liquid from the bottom and leaves the fat floating on top. They’re not easy to find; I got mine on Amazon and I love it. I don’t make a lot of gravy but this really cuts down on fats when I want to use the “jus”.

        • Reply
          The Cooking Jar
          October 26, 2016 at 3:35 PM

          I’ve seen those around after making this post. Just haven’t got around to watching a YouTube to figure out how to use it yet. I’m not great with descriptions and need visuals to learn new things. One of these days, I’ll probably end up with one myself if it’s worth the space in the kitchen!

  • Reply
    Albert
    October 16, 2014 at 9:41 AM

    Woah! Looks absolutely tender 😛 I have to cook that!

    Albert
    http://elcoladorchino.blogspot.com.es/

    • Reply
      The Cooking Jar
      October 17, 2014 at 2:27 AM

      Yes! You must! My hubs was singing praises of me for days and with all the food he’s gone through on my blog, it has to count for something 😉

  • Reply
    Matt McCormick
    October 18, 2014 at 11:54 PM

    Farah, thank you for this superb combo. We got a new slow cooker yesterday and this was the first thing we made in it. FANTASTIC! We will make it again as we settle in for another long winter here in northern Michigan. The brown sugar and balsamic vinegar pair beautifully with this. Excellent!

    • Reply
      The Cooking Jar
      October 20, 2014 at 7:08 PM

      Wow, that’s so wonderful to hear. I helped break in your new slow cooker! 🙂 Glad to hear you liked it and thanks for coming back and letting me know!

      • Reply
        Matt McCormick
        April 14, 2018 at 8:25 AM

        Here it is, three years later, and this recipe has become our absolute GO-TO for days like today. (Mind you, it is April 14th and we’re in the midst of yet another snow and ice storm here in northern Michigan.) I’m getting out the crock pot after I post this and will be thinking of you — and thanking you — once again!!

        • Reply
          The Cooking Jar
          April 27, 2018 at 4:37 PM

          Has it been 3 years? Time is passing by so fast, what gives? And this has been a very strange “spring”. We’re feeling it all the way in Florida too. Days are alright but nights go down to mid 60’s. This isn’t typical Spring Florida weather! I should have packed away my cardigans by now.

          But wow, thanks for revisiting this and letting me know that here, 3 years later, it’s still appreciated. Made my day! I hope it keeps you guys warm!

  • Reply
    tammy
    October 21, 2014 at 2:03 PM

    This looks fantastic, how well do you think this would work with a pork roast?

    • Reply
      The Cooking Jar
      October 22, 2014 at 1:29 AM

      Thanks, Tammy! I don’t see why it wouldn’t. The slow cooking time (8 hours) should work on most meats. Chicken is another story, usually the longer it cooks the tougher it gets!

  • Reply
    Halloween Night Dinners - The Lazy Mom's Cooking Blog
    October 25, 2014 at 12:51 PM

    […] Slow Cooker Balsamic Roast – The Cooking Jar […]

  • Reply
    Kelly
    October 31, 2014 at 9:20 PM

    Well, had to try this. My husband loved it and would like to see it again sometime (& he’s been eating it every day this week!). I thought the beef was great, but the gravy was very sweet….a little weird. I think that this sauce would be great with meatballs. It’s kind of a less intense sweet & sour. I like that idea. kel

    • Reply
      The Cooking Jar
      November 4, 2014 at 5:26 PM

      Happy you both liked the beef and I’m sorry the gravy was too sweet for you. I really do like that idea of using the sauce for meatballs. Would be great after sauce reduction! 🙂

  • Reply
    Kelly
    October 31, 2014 at 9:21 PM

    Forgot the stars.

    • Reply
      The Cooking Jar
      November 4, 2014 at 5:26 PM

      Thanks for coming back and leaving an honest review, Kelly!

  • Reply
    April @ Girl Gone Gourmet
    November 1, 2014 at 10:25 AM

    I love making a big batch of something in the crock pot to use all week — I’ve done shredded chicken and pork, so will add this to the list to try soon. It’s making crave sandwiches!

    • Reply
      The Cooking Jar
      November 4, 2014 at 5:28 PM

      That’s pretty much how I’ve been thinking lately. The colder it gets…the lazier I get and the more love the slow cooker gets!

  • Reply
    Crazy Jamie
    November 10, 2014 at 10:08 PM

    […] Damn this looks great! SLOW COOKER BALSAMIC ROAST […]

  • Reply
    Slow Cooker Roast Beef - Swanky Recipes
    November 27, 2014 at 2:01 PM

    […] Slow Cooker Balsamic Roast Beef by The Cooking Jar, click here to get the full recipe […]

  • Reply
    Denise
    April 21, 2015 at 3:13 PM

    To speed up the process with the gravy I put ice cubes in it! The fat clings to the cubes, remove them after about 10 minutes and reheat the gravy. 😀

    • Reply
      The Cooking Jar
      April 22, 2015 at 12:21 PM

      What an awesome hack! That just blows my mind! Grreeeeeat idea! Five stars for you 😉

  • Reply
    Carley
    April 25, 2016 at 9:38 PM

    Holy cow! I made this tonight and it was fantastic! The meat had such a savory rich flavor. In my opinion the gravy did it’s job in flavoring the meat but more on top would’ve been too sweet and ruined the underlying delicious flavor. All in all this was fabulous. Already in my recipe box. Thanks!

    • Reply
      The Cooking Jar
      April 29, 2016 at 12:12 PM

      You’re welcome, Carley! Either way works, adding more au jus or just going for the flavored meat. Glad to have helped you find something you like!

  • Reply
    Bill Grego
    July 24, 2016 at 12:24 PM

    We tried this last night and it was yucky!

    • Reply
      The Cooking Jar
      July 24, 2016 at 2:02 PM

      I’m so sorry to hear it didn’t work for you, Bill! What did you not like about it?

  • Reply
    Bill Grego
    July 24, 2016 at 4:55 PM

    Not your fault? It tasted to sweet! Didn’t like the flavor at all!

    • Reply
      The Cooking Jar
      July 30, 2016 at 10:19 PM

      I just always feel bad when a recipe doesn’t work out for someone. Thanks for letting me know your thoughts, Bill.

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