Slow Cooker Balsamic Beef Roast
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
8 hrs
-
Resting Time
20 mins
-
Total Time
8 hrs 25 mins
-
Servings
8 people
-
Calories
522 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Balsamic Beef Roast
Report
Slow cooker balsamic beef roast produces the most tender, flavorful, beef roast using some of the toughest cuts of meat such as a cross rib roast, rump roast, or top and bottom blade. The balsamic vinegar adds flavor and a gravy that is absolutely divine.
Share:
Ingredients
- 2 - 2 ½ pounds beef pot roast, boneless, top or bottom blade or cross rib
- 1 large onion sliced
- 2 tablespoons garlic minced
- 4 bay leaf
- 1 cup beef broth
- 1 can (5 ½-6 oz) tomato paste
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce plus 2 teaspoons
- 1 tablespoon honey plus 2 teaspoons
- 1 tablespoon Dijon mustard plus 2 teaspoons
- 1 teaspoon rosemary dried
- ⅓ cup all-purpose flour
- 1 tablespoon parsley dried
- 1 teaspoon salt separated
- 1 teaspoon pepper separated
- 1 tablespoon sugar if needed
Instructions
- Get out and measure your ingredients.
- Coat your beef with ½ teaspoon of salt and ½ teaspoon of pepper. Set aside.
- In slow cooker add the onion, garlic and bay leaves. Place beef over top.
- In a medium bowl combine broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper.
- Stir until blended.
- Pour over beef.
- Cover and cook on low, until beef is cooked and tender, 6-8 hours. Discard bay leaves.
- Remove beef on to plate and remove the strings if any. Set aside to rest.
- In bowl whisk flour with ⅓ cup water.
- Remove juices and add to saucepan. Cover and whisk on medium high until simmering for about 20 minutes or until sauce thickens to your desired consistency. Add parsley. Taste gravy and add sugar if necessary.
- Slice beef.
- Serve with gravy and noodles or mashed potatoes. Enjoy every bite!
Notes
- Storage:
- Leftovers: Store leftovers in the refrigerator for up to five days in an airtight container or in the freezer for up to three months.
- Reheat: To reheat the beef, you can reheat shredded pieces of roast in a skillet or saucepan on top of the stove or in the oven at 350 degrees F. Add some beef broth to the pan as needed to heat the beef.
- Tips:
- Here are some special tips to follow so your balsamic roast beef comes out perfectly.
- Don't worry about choosing an expensive cut of roast to use to make slow cooker balsamic pot roast. Even the toughest piece of meat can cook up into a tender, juicy beef dinner.
- Keep an eye on the liquid in the pot as it helps to tenderize the roast. It's important to keep fully covered so the liquid doesn't evaporate. If needed, add more liquid to the slow cooker while it's cooking.
- Let the beef rest before serving for the best flavor and juiciest servings of beef.
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
14g
(5%)
Protein
50g
(100%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
176mg
(59%)
Sodium
664mg
(28%)
Potassium
951mg
(27%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
86IU
(2%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 50g | 100% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 176mg | 59% |
| Sodium | 664mg | 28% |
| Potassium | 951mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
Other Recipes
You'll Also Love
