Description
A tender and flavorful slow cooker balsamic glazed roast beef recipe featuring a rich, tangy glaze made with balsamic vinegar, soy sauce, honey, and brown sugar. Perfectly cooked chuck or round roast slow-cooked to juicy perfection and served with a luscious balsamic glaze.
Ingredients
Scale
Beef and Cooking Liquid
- 1 3-4 pound boneless whole chuck or round roast
- 1 cup beef broth
- 1/3 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
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
Instructions
- Prepare the Slow Cooker and Roast: Lightly grease the slow cooker insert to prevent sticking. Place the 3-4 pound boneless chuck or round roast into the slow cooker.
- Make Balsamic Cooking Liquid: In a medium bowl, thoroughly combine 1 cup beef broth, 1/3 cup balsamic vinegar, 2 tablespoons soy sauce, 2 tablespoons honey, 1 teaspoon garlic powder, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon black pepper. Pour this mixture evenly over the roast beef in the slow cooker.
- Cook the Roast: Cover the slow cooker and cook on low heat for 4 to 6 hours. The roast is done when it is tender and easily shredded or sliced.
- Remove and Slice the Roast: Carefully take out the cooked roast beef from the slow cooker. Slice or shred the meat as preferred, cover it to keep warm.
- Prepare the Glaze Base: Using a ladle, remove 1 1/2 cups of the cooking liquid from the slow cooker. Strain through a fine mesh strainer into a medium saucepan to remove solids.
- Make the Balsamic Glaze: In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water until smooth. Whisk this slurry into the saucepan with the strained cooking liquid. Add 3-4 tablespoons balsamic vinegar, 1/4 cup brown sugar, and 1 tablespoon soy sauce. Bring the mixture to a boil over medium heat, whisking constantly until thickened to a glaze consistency.
- Season and Adjust: Taste the glaze and season with salt and pepper as desired. For a thinner glaze, add additional water or strained cooking liquid a little at a time while whisking.
- Serve: Pour the warm balsamic glaze generously over the sliced or shredded roast beef. Serve immediately and enjoy your flavorful, tender balsamic glazed roast beef.
Notes
- Use a chuck roast for more marbling and tenderness; round roast works for leaner meat.
- Adjust honey and brown sugar amounts for a sweeter glaze if desired.
- Leftover glazed beef can be stored in the refrigerator for up to 3 days.
- The glaze can be thickened further by simmering longer or adding extra cornstarch slurry.
- This recipe pairs wonderfully with mashed potatoes, roasted vegetables, or crusty bread.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked beef with glaze)
- Calories: 320
- Sugar: 9 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 110 mg
