Name: Crockpot Balsamic Roast Beef
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8
Cuisine: American
Ingredients: 3–4 lb beef chuck roast; 1 cup beef broth; ½ cup balsamic vinegar; 2 tbsp honey; 4 cloves garlic, minced; 1 medium onion, sliced; 2 sprigs fresh rosemary (or 1 tsp dried); 2 sprigs fresh thyme (or 1 tsp dried); 1 tbsp olive oil

This Crockpot Balsamic Roast Beef is a tender, juicy, and flavorful dish that’s perfect for a healthy dinner. Slow-cooked to perfection, the balsamic vinegar and herbs create a rich, tangy sauce that pairs beautifully with the tender beef. Perfect for busy days or meal prep, it’s both hearty and nutritious.

Recipe Tips and Tricks

Choose the right cut of meat: Opt for a chuck roast or brisket as they become tender with slow cooking.
Don’t skip browning: Sear the beef before placing it in the crockpot for added depth of flavor.
Use fresh herbs when possible: Fresh thyme and rosemary enhance the flavor.
Deglaze the pan: After searing the beef, use the balsamic vinegar to deglaze the pan and pour all that goodness into the crockpot.
Thicken the sauce: At the end, you can thicken the sauce with cornstarch or flour for a gravy-like consistency.

Why You’ll Love This Recipe

This recipe is the perfect blend of convenience and flavor. The crockpot does all the work, allowing you to enjoy a tender and flavorful roast with minimal effort. The tangy balsamic glaze elevates the dish, making it feel gourmet, while its simplicity and healthiness fit perfectly into a busy lifestyle. Plus, it’s versatile—serve it over mashed potatoes, cauliflower mash, or alongside a fresh green salad for a complete meal.

Yield: 8 servings

Crockpot Balsamic Roast Beef

A tender, slow-cooked balsamic roast beef bursting with flavor, perfect for easy, healthy weeknight dinners or meal prep.

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 15 minutes

Ingredients

3–4 lb beef chuck roast
1 cup beef broth
½ cup balsamic vinegar
2 tbsp honey
4 cloves garlic, minced
1 medium onion, sliced
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
1 tbsp olive oil

Instructions

Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned (about 2 minutes per side). This step locks in flavor.
Prepare the Crockpot: Place the sliced onions and minced garlic at the bottom of the crockpot. Lay the seared beef on top.
Mix the Sauce: In a small bowl, whisk together beef broth, balsamic vinegar, honey, and any browned bits left in the skillet. Pour over the beef.
Add Herbs: Top the beef with rosemary and thyme sprigs.
Cook: Cover and cook on low for 6–8 hours or high for 4–5 hours, until the beef is fork-tender.
Shred and Serve: Once cooked, shred the beef with two forks. If desired, thicken the sauce by whisking cornstarch with a few tablespoons of cold water, adding it to the crockpot, and letting it simmer for 5 minutes.
Serve Warm: Serve the shredded beef with the balsamic sauce drizzled on top.

Notes

This dish pairs beautifully with mashed potatoes, roasted vegetables, or a crusty piece of bread to soak up the sauce.
For meal prep, portion the shredded beef into containers with your favorite side dishes for easy weekday lunches.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 4604Total Fat 297gSaturated Fat 123gTrans Fat 17gUnsaturated Fat 154gCholesterol 1600mgSodium 1581mgCarbohydrates 9gFiber 0gSugar 7gProtein 476g

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

Ingredients Notes

Beef Roast: A 3–4 lb chuck roast is ideal for slow cooking, as the marbling makes it tender and juicy.
Balsamic Vinegar: Use high-quality balsamic for the best flavor; it’s the star ingredient.
Beef Broth: Adds depth to the sauce and keeps the beef moist during cooking.
Garlic and Onion: Fresh minced garlic and sliced onions enhance the flavor profile of the dish.
Herbs: Fresh rosemary and thyme are aromatic, but dried versions work in a pinch.
Honey: Adds a touch of natural sweetness to balance the tang of the vinegar.
Cornstarch: Optional, for thickening the sauce after cooking.

Variations and Substitutions

Vegetables: Add carrots, potatoes, or parsnips to the crockpot for a complete one-pot meal.
Low-Sodium: Use low-sodium beef broth and balsamic vinegar to control the salt content.
Sweetener Alternatives: Substitute honey with maple syrup or a pinch of brown sugar for sweetness.
Spices: Add a touch of smoked paprika or red pepper flakes for a slight kick.
Dietary Options: For a keto-friendly version, skip the honey and use a sugar-free sweetener.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze shredded beef and sauce in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm the beef and sauce in a skillet or microwave until heated through, adding a splash of beef broth if needed.