Crockpot Balsamic Roast Beef
A chuck roast cooks 8 hours on LOW in balsamic vinegar, brown sugar, garlic and rosemary, and the juices are reduced to a dark glaze.
Crockpot Balsamic Roast Beef
Course: Main CourseDifficulty: Easy6
servings10
minutes8
hoursA chuck roast cooks 8 hours on LOW in balsamic vinegar, brown sugar, garlic and rosemary, and the juices are reduced to a dark glaze.
Ingredients
3 lb boneless chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1/2 cup balsamic vinegar
1/2 cup low-sodium beef broth
2 tbsp brown sugar
1 tbsp Worcestershire sauce
6 garlic cloves, smashed
1 large red onion, sliced
2 sprigs fresh rosemary
1 tbsp cornstarch mixed with 2 tbsp cold water
Directions
- Season the roast with the salt and pepper.
- Heat the oil and brown the roast 3 minutes per side. Move it to the slow cooker.
- Whisk the balsamic, broth, brown sugar and Worcestershire together.
- Scatter the garlic and onion around the roast and add the rosemary.
- Pour the balsamic mixture over the top.
- Cover and cook on LOW for 8 hours, until the roast shreds.
- Move the roast to a platter and tent it with foil.
- Strain the juices into a saucepan and skim the fat.
- Simmer for 10 minutes, then stir in the cornstarch mixture for 1 minute until glossy.
- Pour the glaze over the beef and serve over polenta or egg noodles.
Notes
- Use a decent balsamic: a harsh one makes a harsh glaze. Leftovers keep 4 days in the refrigerator.
Why Crockpot Balsamic Roast Beef gets a glaze
Balsamic vinegar and brown sugar cook down into something dark and syrupy. Reducing the strained juices on the stove concentrates it further. The rosemary and garlic keep it from tasting only sweet.
Balsamic, brown sugar and Worcestershire make a sweet, tangy braise. Garlic cloves and red onion soften and sweeten around the roast. Straining and reducing the juices gives you a glaze instead of thin sauce. Tent the roast with foil while you reduce.
Swaps and a miss
Red wine vinegar mixed with a bit of extra sugar can fill in. Maple syrup replaces brown sugar. Do not use a thin cheap balsamic. It leaves a harsh, sour glaze.
Serving
Roasted potatoes, polenta or buttered noodles. A sharp green salad works well.
Leftovers and the mistake
Keeps 4 days. Slice cold roast for sandwiches with arugula. Boiling the glaze too hard makes it bitter, so reduce at a simmer. Pull the roast gently, since it will be very tender. A spoon of the glaze over each slice at the table is plenty.
Crockpot Balsamic Roast Beef at a glance
- Prep time: 10 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless chuck roast, kosher salt, black pepper, olive oil
Tips for Crockpot Balsamic Roast Beef
Use a decent balsamic: a harsh one makes a harsh glaze. Leftovers keep 4 days in the refrigerator.
Crockpot Balsamic Roast Beef FAQ
How long does Crockpot Balsamic Roast Beef take?
Crockpot Balsamic Roast Beef takes 8 hours of cooking after 10 minutes of prep.
How many people does Crockpot Balsamic Roast Beef serve?
This recipe makes 6 servings.
What do I need to make Crockpot Balsamic Roast Beef?
12 ingredients, led by boneless chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
