Pull apart tender Balsamic Beef Roast is made in the crockpot for the easiest way to make and serve full-flavored meal(carrots & potatoes included) for company without spending hours in the kitchen.
Pull part tender Balsamic Beef Roast is a super easy recipe to pop in the crockpot early on a busy workday or a weekend when you know you’ll be unavailable to spend hours in the kitchen but you still are having guests for dinner.
Its tender, succulent and full of flavor, your guests will love the comfort food and will think you spent a lot of time putting it together. (Kind of a win-win don’t you think?)
This recipe for balsamic Beef Roast is from an ancient crock-pot recipe booklet that my Grandma Hyde used for all of her cooking.
I did take out some of the sugar that was originally called for because the balsamic vinegar adds enough sweetness you really don’t need it. (Funny how older recipes used so much more sugar than we do today.)
I love slow cooker meals because they scream comfort food to me. As busy as we all are these days comfort food always seems to hit the spot.
Look at how the meat is so tender it can just be pulled apart with your fork!
Tips for successful Crockpot cooking:
- Crock-pots usually have 2 temperatures. High, which is about 300° and low which is about 200°. You can adapt any meat to cook with this recipe using this chart from crock-pot themselves here. (Look for the question on their FAQ page that says “What are the typical slow cooker food loads and their respective cook times?“)
- Be mindful of how full you load the slow cooker. You should aim for 1/2 to 3/4 full to not have too much liquid or not enough and then the meat/veggies burn.
- NO PEEKING! Leave the lid on once you start cooking. By taking off the lid, it will greatly reduce the temperature and could take up to 20 minutes to get it back up to where its really cooking!
- You should definitely brown the meat before putting it in the crockpot. It adds to the depth of the flavor but more importantly it makes the meat look richer and more appealing. If you don’t brown, the meat tends to look beige. It will still taste great, but it is hard to get past the “beige food.”
- If the recipe calls for herbs, spices or dairy you will want to add them in the last hour of cooking. (yes, this is the exception to the no peeking rule, but in the last hour you are pretty much-done cooking.). If you add those items at the beginning the herbs and spices will boil out and have no addition to the flavor. The dairy has a tendency to curdle.
- Trim the meat of excess fat to keep the jus from being too oily. You will just have to strain it out at the end so it’s better to trim most of it before cooking. You don’t need any oil for moisture when cooking in a slow cooker.
- Trim veggies to be the same size so they cook evenly. Also, make sure that veggies are at the bottom in the liquid from the beginning and not on top of the meat. This allows the veggies to start cooking right away and not be “crunchy or not fully cooked.”
- You won’t lose any liquid so you may want to remove the meat and veggies before serving and reduce the liquid to a more concentrated form. You can also thicken the liquid at this stage as adding flour or any thickener while cooking will not happen since it doesn’t get to a high enough temperature.
Looking for other meals for weeknight entertaining quickly?
More Crock Pot/Slow Cooker and Braised on the stovetop Recipes you might enjoy!
- German Pot Roast/ Aka Sauerbraten (pictured above)
- Spicy Cranberry Appetizer Meatballs
- Beef & Sweet Potato Noodles (pictured below)
- Braised Boneless Short Ribs
- Irish Lamb Stew (easy how-to video in the post!)
- Spicy Thai Shrimp Soup
- Fancy Bouillabaisse
- Corned Beef and Cabbage Stew
More Gourmet Comfort Food Recipes you might enjoy!
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- 3 pounds beef roast, boneless trimmed of all fatO, (chuck roast works well)
- 1 tablespoon olive oil
- 8 cloves garlic, minced
- 1 cup water, (beef stock ok)
- 2/3 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots
- 1 pound mini potatoes, skin on or off
- 1 large onion, sliced 1/4 inch strips
- salt and pepper
- 2 tablespoons cornstarch
- 1 teaspoon cayenne pepper, (optional)
- If your crock-pot allows cooking on the stove, use that to heat to high olive oil. If not, in a large skillet heat oil to high. Season roast with salt and pepper and brown the roast on both sides about 10 minutes total.
- Remove meat to side plate. In the crock pot or skillet place minced garlic, sliced onions carrots and potatoes and saute for 10 minutes until onions are slightly browned and wilted.
- In the bottom of the crock pot add all liquids, (water, balsamic, Worcestershire sauce, and soy and mix well.
- Then place potatoes, carrots, and onions and garlic into the liquid. Then lay the meat over the top. Place crockpot onto base, cover with the lid and cook on high for 8-10 hours
- When roast is done, remove roast and vegetables from he liquid and place on a serving plate. Cover with plastic/foil to keep warm while you skim any top layer of fat from the broth. (You can also strain the broth if you wish, I don't, because we like it more rustic.). Add cayenne pepper to 2 tablespoons corn starch and add 2 tablespoons broth to make a slurry. Then add slurry back into broth and stir until it thickens. Season broth with salt and pepper to taste.
- Pull roast apart with fork and serve along side vegetables. Serve thickened broth along the side.
Serving Size:6 Servings
Amount Per Serving: Calories: 571Saturated Fat: 11gCholesterol: 156mgSodium: 620mgCarbohydrates: 31gFiber: 4gSugar: 9gProtein: 46g
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