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 Slow Cooker Balsamic Glazed Roast Beef is another favorite that my family asks for often.
My youngest especially loves this roast. It’s so delicious, it’s hard not to indulge his frequent requests to make it. Not to mention, it’s so easy to throw together. The slow cooker does most of the work, and then you step in at the end and whip up the balsamic glaze. So simple, yet nice enough for company.
We also love this Brown Sugar and Balsamic Glazed Pork Loin, which is where I got the inspiration to create the 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, so I definitely recommend that as a side. And the leftovers (if you have any) make for some fabulous sandwiches.
Balsamic Glazed Roast Beef
For the roast
- 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
For the glaze
- 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.
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