5 from 2 votes
Pull apart tender Balsamic Beef Roast is made in the crock pot for the easiest way to make and serve full flavored meal for company without spending hours in the kitchen.
Balsamic Beef Roast (crockpot/slow-cooker)
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

Pull apart tender Balsamic Beef Roast is made in the crock pot for the easiest way to make and serve full flavored meal for company without spending hours in the kitchen.

Course: Main Course
Cuisine: American, Continental
Keyword: balsamic beef in crock pot
Servings: 6
Calories: 571 kcal
Author: Michele Hall
Ingredients
  • 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)
Instructions
  1. 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.

  2. 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.

  3. In the bottom of the crock pot add all liquids, (water, balsamic, Worcestershire sauce, and soy and mix well.

  4. 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

  5. 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.

  6. Pull roast apart with fork and serve along side vegetables.  Serve thickened broth along the side.