Description
Slow Cooker Balsamic Glazed Roast Beef
Slow-cooked to tender perfection, this balsamic glazed roast beef is a flavorful and effortless dish that dates back to traditional Sunday roasts. The tangy glaze with a hint of sweetness adds a modern twist, making it a family favorite for any occasion. Perfect for busy days, this dish requires minimal prep and delivers maximum flavor.
3 lbs beef chuck roast
1 cup beef broth
1/2 cup balsamic vinegar
2 tbsp soy sauce
2 tbsp honey
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
2 tbsp cornstarch (optional, for thickening)
Directions:
1. Place the roast in the slow cooker.
2. In a bowl, mix beef broth, balsamic vinegar, soy sauce, honey, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Pour over the roast.
3. Cook on low for 8 hours or high for 4-5 hours.
4. Optional: Transfer the juices to a saucepan, whisk in cornstarch, and simmer until thickened.
5. Serve the roast with the glaze drizzled on top.
Prep Time: 8 hours
Kcal: 320 per serving
Step-by-Step Guide
1. Prepare the Roast: Pat the 3 lb beef chuck roast dry with paper towels. This helps with browning and flavor development. You can optionally sear it in a hot skillet for 2-3 minutes per side for extra depth, but this step is not mandatory.
2. Combine the Glaze: In a medium bowl, thoroughly whisk together the beef broth, balsamic vinegar, soy sauce, honey, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until the honey is fully dissolved.
3. Slow Cook: Place the roast in the slow cooker insert. Pour the glaze mixture evenly over the top, ensuring it surrounds the meat. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours. The beef is done when it is fork-tender and easily shreds.
4. Thicken the Sauce (Optional): Carefully transfer the cooked roast to a serving platter and tent with foil. Pour the remaining juices from the slow cooker into a saucepan. Bring to a simmer over medium heat. In a small bowl, create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Whisk this slurry into the simmering juices and cook for 3-5 minutes, stirring constantly, until the sauce thickens to a glossy glaze.
5. Serve: Slice or shred the beef. Drizzle generously with the thickened balsamic glaze.
Serving Suggestions
This versatile roast pairs beautifully with a variety of sides. For a classic comfort meal, serve it with creamy mashed potatoes or buttery egg noodles to soak up the delicious glaze. Roasted vegetables like carrots, potatoes, or Brussels sprouts cooked alongside the beef in the slow cooker during the last hour is an easy option. For a lighter take, serve shredded over a bed of quinoa or polenta with a simple side salad.
How-to Summary
Pat the chuck roast dry. Whisk all glaze ingredients (broth, vinegar, soy sauce, honey, Worcestershire, spices) in a bowl. Place roast in slow cooker, pour glaze over it. Cook on LOW for 8 hrs or HIGH for 4-5 hrs until tender. Optional: thicken the cooking juices with a cornstarch slurry for a richer glaze. Serve and enjoy.
Frequently Asked Questions
Can I use a different cut of beef? Chuck roast is ideal for slow cooking as it becomes tender. Avoid lean cuts like sirloin, which can become tough.
How do I store and reheat leftovers? Store cooled beef and glaze in an airtight container in the fridge for up to 4 days. Reheat gently in a covered saucepan with a splash of broth to prevent drying out.
Is the dish very tangy? The slow cooking and honey mellow the balsamic’s sharpness, creating a balanced sweet-and-tangy flavor. For less tang, reduce vinegar to 1/3 cup.
Can I make this in an Instant Pot? Yes. Use the “Sauté” function to sear the roast, then add glaze ingredients. Cook on High Pressure for 60-70 minutes, followed by a natural pressure release.
Can I prepare it ahead of time? Absolutely. Combine the glaze ingredients and store them in the fridge overnight. In the morning, pour over the roast in the slow cooker and cook as directed.
Common Mistakes to Avoid
- Overcooking: Even in a slow cooker, meat can become dry if cooked too long. Stick to the recommended times for a 3 lb roast.
- Not Thickening the Sauce: Skipping the cornstarch slurry results in a thin, watery juice. Taking 5 minutes to thicken it transforms it into a restaurant-quality glaze.
- Using Low-Quality Vinegar: A good, aged balsamic vinegar makes a significant difference in the depth of flavor. Avoid overly acidic or cheap varieties.
- Cutting the Meat Immediately: Let the roast rest for 10-15 minutes after removing it from the slow cooker. This allows the juices to redistribute, ensuring a moist result.
Conclusion
This Slow Cooker Balsamic Glazed Roast Beef is the perfect union of convenience and gourmet taste. With minimal hands-on effort, you achieve a succulent, flavorful centerpiece that feels special enough for weekends yet simple enough for weeknights. By following the step-by-step guide and avoiding common pitfalls, you’ll master a dish that is sure to earn a permanent spot in your recipe rotation. Enjoy the rich, tangy-sweet flavors and the effortless praise that comes with it.