Balsamic Roast Beef Recipe – So simple and delicious, you’ll definitely want leftovers of this balsamic roast beef recipe for all those tasty leftover meals!
There is nothing better than a crock pot meal to simplify weekday cooking. Add the recipe to your menu. The balsamic beef recipe is a family favorite. This recipe can be made on the stovetop, in a crockpot, or in an instapot.
- 1 tablespoon oil
- 3 pounds Beef roast such as chuck, round, brisket
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons soy sauce (or tamarin)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots (optional)
- 1 pound mini potatoes or diced potatoes (optional)
- 2 tablespoons cornstarch + 2 tablespoons water
Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.
Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minutes
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots, and potatoes in a slow cooker, cover, and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
Remove the carrots, potatoes, and beef, and slice or shred the beef.
Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.
Option: Skip steps 1 & 2 and just place everything into the slow cooker!
Option: Instead of transferring to a slow cooker in step 3, place everything in the pot that you cooked the beef in, bring to a boil, reduce the heat, and simmer, covered, until the meat is pull-apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F and braise until the meat is pull-apart tender, about 3-4 hours.
Option: Instapot – Heat the oil in an Instapot with the saute setting, and add the beef, and brown on all sides. Turn off and pressure cook for 45 minutes then pressure release.
If you prefer a deeper flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.