If you’re looking for a dish that’s both impressive and effortless, this Slow Cooked Balsamic Beef Roast is about to become your new favorite recipe. I’ve perfected this method over countless Sunday dinners, and it consistently delivers fork-tender meat with a rich, complex flavor that’ll make everyone think you spent hours actively cooking.
Ingredients
- 3-4 pound beef chuck roast
- 1/2 cup high-quality balsamic vinegar
- 1 cup beef broth
- 3 cloves garlic, minced
- 1 large onion, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 bay leaves
Instructions
- Pat the beef roast dry with paper towels and season generously with salt and pepper. This step is crucial for achieving a beautiful sear.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast on all sides until deep brown, about 3-4 minutes per side.
- Transfer the roast to your slow cooker and add the chopped onions around it.
- In a bowl, mix balsamic vinegar, beef broth, minced garlic, rosemary, and thyme. Pour this mixture over the roast.
- Add bay leaves to the slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the meat is tender enough to shred with a fork.
- Remove the roast and let it rest for 10 minutes before slicing or shredding.
- If desired, strain the cooking liquid and reduce it in a saucepan over medium heat until slightly thickened for a delicious sauce.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 8-10 hours on low, 5-6 hours on high
Servings: 6-8 people
Recipe Notes
Here are some crucial tips to ensure your Slow Cooked Balsamic Beef Roast turns out perfectly:
- Don’t skip the searing step – it develops deep flavor and creates a beautiful crust on the meat.
- Choose a well-marbled chuck roast for the most tender results. The fat will slowly break down during cooking, creating succulent, flavorful meat.
- If your sauce is too thin after cooking, transfer it to a saucepan and simmer until reduced to your desired consistency.
- For the best flavor, use a good quality balsamic vinegar – it makes a noticeable difference in the final dish.
- This roast reheats beautifully and might even taste better the next day, making it perfect for meal prep.
- For extra vegetables, feel free to add carrots and celery along with the onions. Add mushrooms in the last hour of cooking if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Slow Cooked Balsamic Beef Roast
If you're looking for a dish that's both impressive and effortless, this Slow Cooked Balsamic Beef Roast is about to become your new favorite recipe. I've perfected this method over countless Sunday dinners, and it consistently delivers fork-tender meat with a rich, complex flavor that'll make everyone think you spent hours actively cooking.
Ingredients
- 3-4 pound beef chuck roast
- 1/2 cup high-quality balsamic vinegar
- 1 cup beef broth
- 3 cloves garlic minced
- 1 large onion roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 bay leaves
Instructions
- Pat the beef roast dry with paper towels and season generously with salt and pepper. This step is crucial for achieving a beautiful sear.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast on all sides until deep brown, about 3-4 minutes per side.
- Transfer the roast to your slow cooker and add the chopped onions around it.
- In a bowl, mix balsamic vinegar, beef broth, minced garlic, rosemary, and thyme. Pour this mixture over the roast.
- Add bay leaves to the slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the meat is tender enough to shred with a fork.
- Remove the roast and let it rest for 10 minutes before slicing or shredding.
- If desired, strain the cooking liquid and reduce it in a saucepan over medium heat until slightly thickened for a delicious sauce.
