Beef/ Dinner/ Slow Cooker

Crock Pot Balsamic Beef Recipe

Crock Pot Balsamic Beef Recipe

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.

Crock Pot Balsamic Beef Recipe

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.

Crock Pot Balsamic Beef Recipe

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For this recipe, I used…

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Crock Pot Balsamic Beef Recipe

Ingredients

  • 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

Instructions

  1. Place roast in crockpot.
  2. Sprinkle roast with salt.
  3. In a small bowl, stir together broth, vinegar, brown sugar, Worcestershire sauce, and liquid smoke (if using).
  4. Pour the broth mixture around the roast.
  5. Cover, and cook on low for 8-10 hours.
  6. Shred beef with two forks, and return to crockpot.
  7. Continue cooking for an additional 30-60 minutes.

Recipe Notes

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.

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35 Comments

  • Reply
    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
    Cameron
    October 1, 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 2, 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
    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
    Katie
    April 4, 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 4, 2015 at 11:22 pm

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

  • Reply
    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
    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! =)

        • Reply
          Kate
          August 23, 2015 at 12:52 am

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

      • Reply
        tim harris
        September 1, 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 4, 2015 at 12:55 am

          Great tip! Thank you!

  • Reply
    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
    Austin
    August 5, 2014 at 9:58 am

    What is liquid smoke?

    • Reply
      Kate
      August 5, 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
    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
    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
    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
    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
    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
    [email protected] 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
    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! =)

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