As a food blogger, I don’t repeat meals very often, but there are a few that my family does request on a regular basis, like Butter Chicken. This Balsamic Glazed Roast Beef is another favorite. My youngest especially loves it, and pleads with me to make it often. And it’s so delicious, it’s hard not to indulge his request.
We also love this Brown Sugar and Balsamic Glazed Pork Loin, which is where I got the inspiration to create the balsamic glaze for this recipe. It has a wonderful sweet and tangy flavor that compliments the beef so well. My kids also love spooning some of the glaze over roasted potatoes. Leftovers (if you have any) make for some fabulous sandwiches.
- 1 (3-4 pound boneless) chuck or round roast
- 1 cup beef broth
- 1/3 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, chopped
- 1/4 teaspoon pepper
- 1 1/2 cups cooking liquid (from the roast, strained)
- 2 tablespoons cornstarch + 2 tablespoons water
- 3-4 tablespoons balsamic vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- Place roast beef in a lightly greased slow cooker.
- In a small bowl, combine beef broth, 1/3 cup balsamic vinegar, 2 tablespoons soy sauce, honey, red pepper flakes, garlic and pepper. Pour over roast beef.
- Cover and cook on low for 6-8 hours or until beef is tender.
- Remove roast from slow cooker and slice or shred. Cover and keep warm.
- Remove 1 1/2 cups of liquid from the slow cooker and pour through a mesh strainer into a medium saucepan.
- Stir together cornstarch and water in a small bowl. Whisk into saucepan, along with 3-4 tablespoons balsamic vinegar, brown sugar and 1 tablespoon soy sauce.
- Bring to a boil, whisking constantly, until mixture thickens. Season with salt and pepper, to taste. If desired, add additional water or cooking liquid for a thinner glaze.
- Pour glaze over beef and serve.
Who Dished It Up First: Inspired by Add a Pinch