Bring back the feel of Sunday suppers with this tender, fall-apart roast that fills the house with slow-cooked warmth. Boneless roast beef slow-cooks with onions in a rich, cozy broth made from simple pantry staples and classic onion soup mix.
Holly’s Comforting Crockpot Recipe
- Flavor: Sweet, tangy, and rich with tender beef in every bite.
- Difficulty: Add everything to a crockpot, cover, and cook. This dish is easy peasy!
- Swap: Try apple cider vinegar instead of balsamic.
- Budget Tip: Use chuck roast for great flavor at a lower cost.
Irresistible Ingredients
- Roast Beef: Boneless roast beef, round, or beef chuck roast are all great choices for slow cooking in the crockpot, becoming tender and easy to shred.
- Seasonings: The balsamic glaze infuses savory flavor into every bite. Feel free to adjust the amounts to your liking. Add some fresh rosemary or Italian seasoning to switch things up!
Secrets for Succulent Slow-Cooked Beef
- Be sure the roast properly fits in the crock pot so the lid can close fully and the roast doesn’t burn on the sides.
- Try not to lift the slow cooker lid; it will let the heat and steam escape, and can slow down cooking and affect tenderness.
- Season the roast generously before adding it to the slow cooker.
- A crockpot liner makes clean-up a cinch!
Serving & Storing Strategies
- Pair crockpot roast beef with a side of mashed potatoes, carrots, a crispy salad, and some quick dinner rolls for soaking up all that savory sauce.
- Keep leftovers in a covered container in the refrigerator for up to 7 days and reheat in a pan on the stove or in the microwave.
- Freeze cooled portions in zippered bags for up to 3 months. Thaw overnight in the refrigerator and heat on the stovetop or in the crockpot on low until heated through.
- Roast beef tastes better the next day, so enjoy it in a hoagie roll or a wrap for a filling workday lunch.
More Meaty Mains
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Crockpot Roast Beef Recipe
This cozy crockpot roast beef cooks low and slow in a rich, tangy sauce until it’s perfectly tender.
Equipment
Ingredients
- 1-3 pounds boneless roast beef round or chuck
- black pepper to taste
- 2 cups beef broth
- ½ cup balsamic glaze
- 1 tablespoon honey
- 1 tablespoon stone ground mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons garlic minced
- ¼ teaspoon chili powder
- 1 packet dry onion soup mix or homemade dry onion soup mix
- ½ cup onions diced
Instructions
- Place roast in slow cooker and season with black pepper.
- Mix beef broth, balsamic glaze, honey, stone-ground mustard, Worcestershire, garlic, chili powder, dry onion soup mix, and onions in a medium bowl and pour over roast.
- Cook on high for 4 hours, or low for 6-8 hours.
- Remove roast from slow cooker and place on a large platter or rimmed sheet pan and shred.
- Pour remaining juices over meat and serve hot over mashed potatoes.
Notes
Keep leftovers in an airtight container in the refrigerator for 7 days or in the freezer for 3 months.
Nutrition Information
Calories: 113kcal | Carbohydrates: 12g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 565mg | Potassium: 245mg | Fiber: 1g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Crockpot Roast Beef Recipe
Great sauce, a tiny bit vinegar forward. Otherwise, perfect. I added a few tbsp of cornstarch about 30 minutes before serving just to thicken it up and served it on top of polenta. Very tasty, and a welcome change from pot roast.
So happy you enjoyed it, Sarah!
Could you make your own homemade balsamic glaze. If so, how?
You could make a balsamic glaze by simmering it in a frying pan and reducing it until it reaches the consistency you desire. This should take from 15-30 minutes. Enjoy Kathy!
I am ready to try Your recipe for Slow Cooker Balsamic Roast Beef. It sounds great but your recipe at centslessdeals.com is missing an ingredient. The fourth line is 1/2 cup of what?
The ingredient is balsamic glaze. Updated Barbara, thank you!