Happy New Year! With cooler weather finally arriving in Southern California, this comforting roast is perfect to warm you up.
This slow cooker balsamic roast beef is incredibly easy. I use an Instant Pot often, but a slow cooker is ideal when you need more space for a large roast or are feeding a crowd.
After hours of slow cooking the meat becomes tender enough to fall apart with a fork — exactly how a pot roast should be.
Serve this roast with rice, a simple salad, or roasted greens for a complete meal that comes together with very little fuss.
Slow Cooker Balsamic Roast Beef
Ingredients
- 1 tablespoon oil
- 3 pounds beef roast (chuck, round, or 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
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots
- 1 pound diced potatoes
Directions
- Heat the oil in a large pan over medium-high heat and brown the beef on all sides.
- Add the sliced onion to the pan and cook for 2–3 minutes until slightly softened.
- Stir in the garlic and red pepper flakes and cook for about one minute more.
- Transfer the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots, and potatoes to a slow cooker. Cover and cook on low for 8–10 hours or on high for 3–5 hours, until the meat is fork-tender.