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    Home » Dinners » Crock Pot Balsamic Beef Recipe

    Crock Pot Balsamic Beef Recipe

    Published: Dec 30, 2021 · Modified: Mar 8, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Crock Pot Balsamic Beef recipe makes tender and juicy beef. Easy slow cooker beef recipe turns chuck roast into a delicious dinner with almost no work!

    Crock pot balsamic beef on mashed potatoes next to green beans on a white plate.

    I love a good crock pot recipe that doesn't take lots of prep and doesn't call for a million ingredients. Most importantly, one that ends with delicious food.

    This crock pot balsamic beef, my friends, is one of those recipes.

    This dish takes less than five minutes to put together, and then the slow cooker works its magic.

    Don't worry that the recipe calls for a fair amount of balsamic vinegar. The vinegar helps to make the balsamic pot roast so tender, and the long cooking time and the little bit of brown sugar really mellows the vinegar out.

    Ingredients for crock pot balsamic beef in dishes.

    Ingredients and substitutions

    • Boneless chuck roast
    • Kosher salt - Kosher salt isn't as salty as table salt. I like to use it on roasts because it adds flavor without making the meat taste salty. Sea salt would be a good substitute. If you're using table salt, use half the amount of salt called for in the recipe.
    • Beef broth - Beef stock also works well. I like to use reduced-sodium beef broth.
    • Balsamic vinegar
    • Brown sugar - Light or dark brown sugar will work.
    • Worcestershire sauce
    • Liquid smoke - This is optional. I find that it adds a bit of depth to the flavor, but feel free to omit it if you prefer.

    What cut of beef is best?

    I like to use a boneless beef chuck roast in this recipe. The fat in the roast helps to keep the meat tender as it cooks.

    I've also used rump roast and arm roast in this recipe, and they both work well.

    How to make crock pot balsamic beef

    Place roast in crockpot. I use a 5 quart slow cooker. Sprinkle roast with salt.

    Balsamic vinegar sauce on a glass mixing bowl.

    In a small bowl, stir together broth, vinegar, brown sugar, and Worcestershire sauce.

    Roast covered in balsamic mixture in a slow cooker.

    Pour the broth mixture around the roast. Cover, and cook on LOW for 8-10 hours.

    Two forks shredding a roast in a slow cooker.

    Shred beef with two forks, and return to crockpot. Continue cooking for an additional 30-60 minutes.

    White platter full of balsamic beef next to two forks.

    FAQs

    Do I have to brown the roast?

    Not for this recipe! I've made this recipe both ways, and there was no noticeable difference between the browned and un-browned roasts.

    How to make gravy from the sauce

    Once the roast has finished cooking, remove the meat from the sauce. Place the sauce in a saucepan. In a small bowl, stir 1-2 tablespoons of cornstarch, depending on desired thickness, together with 2-4 tablespoons of beef broth.
    Stir the cornstarch mixture into the sauce. Simmer, stirring regularly, until it reaches the desired thickness. The gravy is great over the meat, over rice, or on mashed potatoes.

    How to freeze

    The balsamic beef makes a great freezer meal! Simply add all of the ingredients to a freezer-safe container, like a gallon-sized freezer bag. Remove as much air as possible. It will keep for up to three months in the freezer.
    When you're ready to use it, simply thaw in the fridge, and then cook as directed.

    Serving suggestions

    This juicy balsamic roast beef goes well with egg noodles, rice, or mashed potatoes or cauliflower to help sop up all of the delicious sauce. I also serve steamed green beans or broccoli on the side.

    How to store

    The leftover beef should be stored in an airtight container in the refrigerator. It will keep for up to four days when properly stored.

    Crock Pot Balsamic Beef on a white platter next to a blue and yellow dish towel.

    More crock pot beef recipes!

    • Crock Pot Mississippi Pot Roast
    • Slow Cooker Beef Bourguignon
    • Slow Cooker Korean Beef
    • Slow Cooker Barbecue Beef

    If you’ve tried this crock pot balsamic beef recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Crock pot balsamic beef on mashed potatoes next to green beans on a white plate.

    Crock Pot Balsamic Beef Recipe

    Tender crock pot balsamic beef is an easy dinner recipe
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 8 hours 30 minutes
    Total Time: 8 hours 35 minutes
    Servings: 10 servings
    Calories: 272kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Slow Cooker

    Ingredients

    • 3 pounds boneless chuck roast
    • ½ teaspoon kosher salt
    • 1 cup beef broth or stock
    • â…” cup balsamic vinegar
    • 2 tablespoon brown sugar
    • 1 tablespoon Worcestershire sauce
    US Customary - Metric

    Instructions

    • Place roast in crockpot. I use a 5 quart slow cooker.
    • Sprinkle roast with salt.
    • In a small bowl, stir together broth, vinegar, brown sugar, and Worcestershire sauce.
    • 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.

    Notes

    • Kosher salt - Kosher salt isn't as salty as table salt. I like to use it on roasts because it adds flavor without making the meat taste salty. Sea salt would be a good substitute. If you're using table salt, use half the amount of salt called for in the recipe.
    • Beef broth - Beef stock also works well. I like to use reduced-sodium beef broth.
    • Brown sugar - Light or dark brown sugar will work.
    • 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.
    • Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 272kcal | Carbohydrates: 5g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 338mg | Potassium: 497mg | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 3.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 10/14/13. Updated with new photos 4/18/19. Updated again on 12/30/21 with additional photos and tips.

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Mary

      March 03, 2021 at 12:22 pm

      Is it possible to do this with rump roast?

      Reply
      • Kate

        March 03, 2021 at 12:30 pm

        Absolutely! Rump, arm, and chuck roasts will all work well.

        Reply
    2. Jen

      May 19, 2018 at 9:31 pm

      5 stars
      Fantastic! This is going on the regular rotation.

      Reply
      • Kate

        May 19, 2018 at 9:35 pm

        Thank you! Glad you liked it! =)

        Reply
    3. Lisa

      September 10, 2017 at 2:33 pm

      This is one of may family's favorite meals! Thank you for sharing! I recent purchased an Instant Pot and was wondering if you know how this would translate to being made in the Instant Pot?

      Reply
      • Kate

        September 11, 2017 at 7:42 pm

        I'm so glad to hear that! I'm not sure! I bought an Instant Pot around Thanksgiving, and I'm just getting around to figuring it out. Once I get the hang of it, I'll be sure to come back and update the post with IP directions.

        Reply
      • Dana

        January 05, 2022 at 6:59 pm

        5 stars
        Wow, this roast was fantastic! I’m not a big beef eater, but I’ll make this again and again.

        Reply
        • Kate

          January 05, 2022 at 9:23 pm

          Thank you! It's a family-favorite, and it's great to hear that other people are enjoying it, too!

          Reply
    4. Cameron

      October 01, 2015 at 4:11 pm

      I noticed there's a glaze over the meat and pasta. What is it, and how do I make that?

      Reply
      • Kate

        October 02, 2015 at 10:49 am

        I just boiled the sauce from the crock pot and served it over the meat. If you'd like to thicken it, just make a slurry with a little cornstarch, and you should be set!

        Reply
    5. Jane

      August 18, 2015 at 10:52 am

      How many servings should I expect from this recipe?

      Reply
      • Kate

        August 18, 2015 at 11:21 am

        You should get about 8 servings from this recipe. It will vary a little depending on the amount of fat on the roast, but you should get about 8 servings.

        Reply
    6. Katie

      April 04, 2015 at 10:50 pm

      Hi Kate! What size crockpot do you typically use for this recipe? I'm hoping to make this soon!

      Reply
      • Kate

        April 04, 2015 at 11:22 pm

        Hi! I use a 5 quart. I hope you enjoy it! =)

        Reply
    7. Hannah

      November 25, 2014 at 3:38 pm

      I know I'm about a year late on this post, but I was just wondering if you've ever added in veggies with the roast? Carrots, potatoes, onions, etc. if so do you add more liquid? Thanks!

      Reply
      • Kate

        November 25, 2014 at 5:48 pm

        I haven't added veggies with this recipe, but I have with other recipes, and I don't add more liquid with the veggies. Hope that helps! =)

        Reply
    8. sarah

      November 18, 2014 at 11:41 am

      Is it ok if the chuck is frozen?

      Reply
      • Kate

        November 20, 2014 at 7:06 pm

        I've never tried it frozen in this recipe. I've put frozen chicken breast in with other recipes, but I'm not sure with a larger cut of meat if it will work out right or not. If you try it, please let me know how it works out!

        Reply
        • Mary Lou

          August 20, 2015 at 11:23 am

          I often put a frozen chuck roast in my crock pot and it woks fine. I want to add mushrooms to this!

          Reply
          • Kate

            August 23, 2015 at 12:49 am

            Mushrooms sound like a great addition! Thanks for the idea! =)

          • Kate

            August 23, 2015 at 12:52 am

            Sounds like a great addition! Thanks for the suggestion! =)

        • tim harris

          September 01, 2015 at 4:47 pm

          I nearly always do my pot roasts for shredding/pulling from frozen. Start them off on a high setting the night before and then switch to low for daytime cooking. Don't lift ever the lid. Unless you're turning the roast or adding flavours or liquid.

          Reply
          • Kate

            September 04, 2015 at 12:55 am

            Great tip! Thank you!

    9. Elissa

      September 26, 2014 at 8:10 am

      Is it ok that the liquid doesn't cover the meat completely?

      Reply
      • Kate

        September 26, 2014 at 3:08 pm

        Yes, when I make it, the liquid only covers about about an inch or two of the meat.

        Reply
    10. Austin

      August 05, 2014 at 9:58 am

      What is liquid smoke?

      Reply
      • Kate

        August 05, 2014 at 10:02 am

        It's a liquid seasoning that replicates the smoky flavor that you'd get with grilling or smoking food. It's usually sold with the seasonings, and it comes in a small bottle. If you have any other questions, let me know!

        Reply
    11. Karly

      October 27, 2013 at 10:38 am

      This looks like a fabulous weeknight meal. I do love the slow cooker meals. Thanks for linking up with What's Cookin' Wednesday!

      Reply
      • Kate

        October 28, 2013 at 12:38 am

        Thanks!! Me too! Slow cooker meals make life easier! =)

        Reply
    12. Krista @ Joyful Healthy Eats

      October 22, 2013 at 3:25 pm

      I LOVE balsamic, this sounds like the perfect crockpot recipe for me. Going to have to give it a try, pinning now! Thanks for sharing at Show Stopper Saturday!

      Krista @ Joyful Healthy Eats

      Reply
      • Kate

        October 23, 2013 at 11:01 pm

        Oh, girl! I do, too!! I'd eat balsamic with just about anything. Thanks so much for hosting and for stopping by! =)

        Reply
    13. Karen @ Future Expat

      October 19, 2013 at 10:50 am

      I'm committed to cooking more...and doing more crockpot cooking is one way I plan to do it for those weeks when I'm busy and just don't feel like cooking at 6 pm when I get home. Thanks for a great way to get started.

      Reply
      • Kate

        October 21, 2013 at 11:21 am

        That's so smart!! It's such a great tool! I starting using mine when I was in school and working. It's so nice to come home to dinner when you've had a long day! =)

        Reply
    14. Trish - Mom On Timeout

      October 15, 2013 at 7:54 pm

      I love balsamic anything and in the slow cooker...? Sold! Love this recipe Kate!

      Reply
      • Kate

        October 17, 2013 at 9:38 am

        Thanks, Trish!! You make so many great slow cooker recipes, so I appreciate that! =)

        Reply
    15. Gloria // Simply Gloria

      October 15, 2013 at 7:02 pm

      I love quick and easy prep for the slow cooker with great results like this...and you SO nailed it! I need to make this, this week, asap! Pinning and printing the recipe out. (I've ruined many screens if I do not actually print a recipe out by all of the spills!)

      Reply
      • Kate

        October 17, 2013 at 9:39 am

        Thanks so much, Gloria!! What a nice comment!! I hope you enjoy it if you try it!! I have flour and splatters all over my laptop, so I totally understand! =)

        Reply
    16. Chandra@The Plaid and Paisley Kitchen

      October 14, 2013 at 1:20 pm

      This really looks amazing!!!

      Reply
      • Kate

        October 15, 2013 at 10:35 am

        Thanks so much, Chandra!! =)

        Reply
    17. Happy Valley Chow

      October 14, 2013 at 12:24 pm

      Wow totally bookmarking and trying this! Can't wait to try :)

      Happy Blogging!
      Happy Valley Chow

      Reply
      • Kate

        October 15, 2013 at 10:35 am

        Thanks!! I hope you enjoy it! =)

        Reply

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