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4.8 from 12 votes

Slow Cooker Balsamic Beef Roast

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.

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

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

    Cup of Yum
  1. Get out and measure your ingredients.
  2. Coat your beef with ½ teaspoon of salt and ½ teaspoon of pepper. Set aside. 
  3. In slow cooker add the onion, garlic and bay leaves. Place beef over top. 
  4.  
  5. In a medium bowl combine broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper.
  6. Stir until blended.
  7. Pour over beef.
  8. Cover and cook on low, until beef is cooked and tender, 6-8 hours. Discard bay leaves.
  9. Remove beef on to plate and remove the strings if any. Set aside to rest.
  10. In bowl whisk flour with ⅓ cup water.
  11. 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.
  12. Slice beef.
  13. 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

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

% 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.