Juicy, fall apart, tender beef cooks all day in this balsamic beef roast for slow cooker recipe that is packed with savory flavor and perfect for weekdays on the go! A perfect dump and go dinner, it’s freezer-friendly and affordable. Serve over Instant Pot rice or egg noodles with sauteed green beans and Instant Pot sweet potatoes.
Are you ever shocked when you throw a few ingredients in the crock pot and it turns out delicious?
That’s how this particular Balsamic Beef Roast for Slow Cooker turned out, and I’m not ashamed to admit it!
My family and I were out of town, staying in an AirBnB with the tiniest kitchen I’ve ever been in. I had planned on a pot roast for dinner, but forgot to pack any seasonings. I made do with what I had – balsamic vinegar, garlic powder, salt, pepper, and crushed red pepper – and hoped for the best.
As it turns out, this is one of my family’s favorite recipes of ALL TIME!
Balsamic Beef Roast for Slow Cooker
My husband requests this Balsamic Slow Cooker Pot Roast at least a few times every month, and I almost always say yes because it’s just too easy to toss together!
This Balsamic Beef Roast for the Slow Cooker is:
- Super easy. Just dump it all in the slow cooker and hit go.
- Freezer-friendly. Either make one now and freeze one for later, or freeze the extra leftovers (if you have any!)
- Perfect for crowds. One 3lb roast can feed several people, but if your slow cooker can fit more roasts, load it up!
- Super affordable. We’re using chuck roasts, which is one of the cheaper cuts of meat available.
- My go-to meal when I don’t know what to make. Seriously, if I’m ever in a jam and have no idea what to make, it’s this Balsamic Slow Cooker Pot Roast!
Ingredients
- Chuck Roast (see “Notes About Beef” and “FAQ” sections below)
- Balsamic Vinegar
- Garlic Powder, Salt, Pepper, Crushed Red Pepper
Note what you DON’T need: veggies (onion, celery, carrots), beef broth, herbs (rosemary, fresh thyme, onion powder), or worcestershire sauce.
- You can skip the veggies because this particular beef roast doesn’t need them for flavor.
- The roast will make its own juices, so you don’t need any beef broth either.
- Because this beef roast recipe doesn’t use worcestershire sauce, it’s safe for those with fish allergies.
- You also don’t need cream of mushroom soup, dry onion soup mix or any other ingredients you usually find with a pot roast – this version is entirely different, and absolutely delicious!
Ingredient Notes
- Vinegar. There is no substitute for the balsamic vinegar (hence the name of the recipe). If you’re not a fan of the flavor, I suggest my Traditional Slow Cooker Pot Roast, which is equally delicious!
- Crushed Red Pepper. This is entirely optional, but the heat plays nicely with the slightly sweet balsamic vinegar.
Notes About Cuts of Beef
- Get the right cut of meat. The 3 best cuts of beef for this recipe are chuck roast, bottom round roast, and brisket (and in that order). The chuck roast has the highest fat content and comes out quite juicy, while the bottom round roast is a slightly leaner cut.
- My slow cooker brisket recipe is one of our favorites, but it’s best when sliced instead of shredded. Every other cut of beef – tri-tip, sirloin tip, etc. – are either best on the grill, or best when sliced into thick, juicy steaks!
- Finding meat with consistent quality is difficult, and can be expensive. For our family, ensuring we eat high quality meat is a top priority, but so is our budget, which is why we use Butcher Box. We are consistently impressed with their quality and service, and as a Crumbs reader, you can get 2 lbs of free 100% grass-fed, grass-finished ground beef in every order for the life of your membership.
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How to Make Tender and Moist Roast Beef in the Crock pot
Step 1: Place the beef roast in the bottom of the slow cooker.
Step 2: Pour the balsamic vinegar over the pot roast. Season with spices and cook on low for 8-10 hours (the longer the better).
Step 3: Shred the meat with two forks, stir into the sauce, and serve hot!
Tip: You could make a cornstarch slurry and turn the sauce into a gravy, but it’s one extra step that simply isn’t needed and one less saucepan to wash!
FAQs
I’ve tried nearly every cut of beef roast in the slow cooker and there are three that have come out the best: chuck roast, bottom round roast, and brisket (and in that order).
Chuck roast is the most common cut of beef for the slow cooker because it always turns out super moist and juicy, thanks to its higher fat content and the slow cooking of the marbling.
Bottom roast turns out pretty well too, and is great if you prefer your meat to be leaner. (Shoulder roast is a good option for this).
No! I almost never sear a roast before putting it in the crock pot and my dinners are always delicious! In fact, in a side-by-side test of seared versus unseared meat, my family and I didn’t notice a huge difference. Because of this, I save the time and skip searing the meat!
This recipe is amazing when it is cooked for 10 hours on low.
What should I serve with moist slow cooker roast beef without vegetables?
Since this slow cooker roast beef doesn’t cook with vegetables, I like to make sure I’m serving a variety of color and texture for dinner. Here are my favorites that your family will love:
- Instant Pot Mashed Potatoes (or mashed cauliflower)
- White Rice
- Instant Pot Sweet Potatoes
- Lemon Butter Asparagus
- Green Beans
- Bacon Brussels Sprouts
- Root Vegetables Saute
- Rice or egg noodles
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Juicy, fall apart, tender beef cooks all day in this balsamic beef roast for slow cooker recipe that is packed with savory flavor and perfect for weekdays on the go!
- Prep Time: 5 minutes
- Cook Time: 8-10 hours
- Total Time: 10 hours
- Yield: 8–12 1x
- Category: Main Dishes
- Method: slow cooker
- Cuisine: American
Ingredients
- 3–4 lb chuck roast
- 1/2 cup balsamic vinegar
- 1/2 tsp granulated garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4–1/2 tsp crushed red pepper (optional)
Instructions
- Place the beef roast in the bottom of the slow cooker. Pour the balsamic vinegar over the pot roast and sprinkle the seasonings evenly over the meat.
- Cook on low for 8-10 hours, preferably 10.
- When the meat is done, shred it using two forks and stir it back into the juices. Serve hot, adding additional salt and pepper as desired.
Notes
- Beef Roast. I’ve tried nearly every cut of beef roast in the slow cooker and chuck roast turns out the best every time. Bottom round roast is a good substitute if you prefer leaner meat.
- Vinegar. There is no substitute for the balsamic vinegar (hence the name of the recipe). If you’re not a fan of the flavor, I suggest my Traditional Slow Cooker Pot Roast, which is equally delicious!
- Crushed Red Pepper. This is entirely optional, but the heat plays nicely with the slightly sweet balsamic vinegar.
Nutrition
- Serving Size: 6 oz
- Calories: 370
I made this today. Followed the recipe exactly , except I did add sliced onions and carrots. I served it with ancient grains rice and spring mix salad. Onions and carrots came out really sweet. I will definitely make again, even without the veggies added. It would make great hoagie type sandwiches. Hubby loved it.