Crockpot Balsamic Beef recipe makes tender and juicy beef. Easy crock pot beef recipe turns chuck roast into a delicious dinner with almost no work!
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.
What to serve with balsamic beef
This juicy beef that is delicious served over egg noodles, rice, or potatoes.
How to freeze crock pot balsamic beef
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.
More crock pot beef recipes!
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Crock Pot Balsamic Beef Recipe
Ingredients
- 3 pounds boneless chuck roast
- 1/2 teaspoon kosher salt
- 1 cup beef broth or stock
- 2/3 cup balsamic vinegar
- 2 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke optional
Instructions
- 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.
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.
- Nutrition values are estimates.
Nutrition Information
Jen says
May 19, 2018 at 9:31 pmFantastic! This is going on the regular rotation.
Kate says
May 19, 2018 at 9:35 pmThank you! Glad you liked it! =)
Lisa says
September 10, 2017 at 2:33 pmThis 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?
Kate says
September 11, 2017 at 7:42 pmI’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.
Cameron says
October 1, 2015 at 4:11 pmI noticed there’s a glaze over the meat and pasta. What is it, and how do I make that?
Kate says
October 2, 2015 at 10:49 amI 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!
Jane says
August 18, 2015 at 10:52 amHow many servings should I expect from this recipe?
Kate says
August 18, 2015 at 11:21 amYou 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.
Katie says
April 4, 2015 at 10:50 pmHi Kate! What size crockpot do you typically use for this recipe? I’m hoping to make this soon!
Kate says
April 4, 2015 at 11:22 pmHi! I use a 5 quart. I hope you enjoy it! =)
Hannah says
November 25, 2014 at 3:38 pmI 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!
Kate says
November 25, 2014 at 5:48 pmI 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! =)
sarah says
November 18, 2014 at 11:41 amIs it ok if the chuck is frozen?
Kate says
November 20, 2014 at 7:06 pmI’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!
Mary Lou says
August 20, 2015 at 11:23 amI often put a frozen chuck roast in my crock pot and it woks fine. I want to add mushrooms to this!
Kate says
August 23, 2015 at 12:49 amMushrooms sound like a great addition! Thanks for the idea! =)
Kate says
August 23, 2015 at 12:52 amSounds like a great addition! Thanks for the suggestion! =)
tim harris says
September 1, 2015 at 4:47 pmI 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.
Kate says
September 4, 2015 at 12:55 amGreat tip! Thank you!
Elissa says
September 26, 2014 at 8:10 amIs it ok that the liquid doesn’t cover the meat completely?
Kate says
September 26, 2014 at 3:08 pmYes, when I make it, the liquid only covers about about an inch or two of the meat.
Austin says
August 5, 2014 at 9:58 amWhat is liquid smoke?
Kate says
August 5, 2014 at 10:02 amIt’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!
Karly says
October 27, 2013 at 10:38 amThis looks like a fabulous weeknight meal. I do love the slow cooker meals. Thanks for linking up with What’s Cookin’ Wednesday!
Kate says
October 28, 2013 at 12:38 amThanks!! Me too! Slow cooker meals make life easier! =)
Krista @ Joyful Healthy Eats says
October 22, 2013 at 3:25 pmI 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
Kate says
October 23, 2013 at 11:01 pmOh, girl! I do, too!! I’d eat balsamic with just about anything. Thanks so much for hosting and for stopping by! =)
Karen @ Future Expat says
October 19, 2013 at 10:50 amI’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.
Kate says
October 21, 2013 at 11:21 amThat’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! =)
Trish - Mom On Timeout says
October 15, 2013 at 7:54 pmI love balsamic anything and in the slow cooker…? Sold! Love this recipe Kate!
Kate says
October 17, 2013 at 9:38 amThanks, Trish!! You make so many great slow cooker recipes, so I appreciate that! =)
Gloria // Simply Gloria says
October 15, 2013 at 7:02 pmI 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!)
Kate says
October 17, 2013 at 9:39 amThanks 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! =)
[email protected] Plaid and Paisley Kitchen says
October 14, 2013 at 1:20 pmThis really looks amazing!!!
Kate says
October 15, 2013 at 10:35 amThanks so much, Chandra!! =)
Happy Valley Chow says
October 14, 2013 at 12:24 pmWow totally bookmarking and trying this! Can’t wait to try :)
Happy Blogging!
Happy Valley Chow
Kate says
October 15, 2013 at 10:35 amThanks!! I hope you enjoy it! =)