I love a good crock pot recipe. One that doesn't take lots of prep and doesn't call for a million ingredients. Most importantly, one that ends with delicious food. This, my friends, is one of those recipes.
This Crock Pot Balsamic Beef Recipe takes less than five minutes to put together. The recipe calls for a fair amount of balsamic vinegar, but the long cooking time really mellows it out. So, you end up with super tender and juicy beef that is delicious served over egg noodles, rice, or potatoes.
This recipe also makes a great freezer meal. If you'd like to make it ahead of time, simply add everything to a freezer-safe container (I use a gallon freezer bag). Squeeze as much air out as possible, and 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.
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For this recipe, I used…
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Crock Pot Balsamic Beef Recipe
- 3 lb . boneless chuck roast
- 1/2 tsp . kosher salt
- 1 c . beef broth or stock
- 2/3 c . balsamic vinegar
- 2 T . brown sugar
- 1 T . Worcestershire sauce
- 1 tsp . liquid smoke optional
Place roast in crockpot.
Sprinkle roast with salt.
In a small bowl, stir together broth, vinegar, brown sugar, Worcestershire sauce, and liquid smoke (if using).
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.
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.