Balsamic Glazed Roast Beef

This slow cooker dish will become one of your favorite ways to serve roast beef. The beef is tender and juicy, and the sweet and tangy balsamic glaze takes it to another level. The slow cooker makes this a perfect meal for those hectic weekdays, and it’s impressive enough to wow company. Serve with a fluffy bowl of mashed potatoes, rice or roasted potatoes and a salad and you have an incredible meal. Enjoy!

Balsamic Glazed Roast Beef
For the roast:
1 (3-4 pound boneless) chuck or round roast
1 C. beef broth
1 /3 C. balsamic vinegar
2 Tbsp. soy sauce
2 Tbsp. honey
1/2 tsp. red pepper flakes
4 cloves garlic, chopped
1/4 tsp. pepper

For the glaze:
1 1/2 C. cooking liquid (from the roast, strained)
2 Tbsp. cornstarch + 2 Tbsp. water
3-4 Tbsp. balsamic vinegar
1/4 C. brown sugar
1 Tbsp. soy sauce
Salt and pepper, to taste

Place roast beef in a lightly greased slow cooker. In a small bowl, combine the beef broth, balsamic vinegar, 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 of balsamic vinegar, brown sugar and 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 liquids for a thinner glaze. Pour glaze over beef and serve.

1 comment

    • Judy on June 19, 2016 at 7:54 am

    I made this beef dish the other night. It was so good I didn’t have any leftovers. I used a smaller size piece of beef but it turned out so good. Everyone should try it. I bought another roast at the meat market so we can have it again. Maybe I’ll share it with our neighbors, they will be so impressed.

Leave a Reply

Your email address will not be published.