Balsamic Roast Beef

In preparing my grocery list one weekend, I noticed that eye of round roast was on sale at my local supermarket. I figured I’d pick one up if I found a good recipe to try out, which luckily I did.

Robyn Stone’s marinade was quick to throw together and I liked being able to let the crock pot do the work after that. The mixture, highlighted with balsamic vinegar, had such a sweet aroma that filled our home throughout the day.

Although it wasn’t listed in the recipe’s instructions, I decided to baste the roast every hour as it was cooking. My roast was about three pounds and it was done in six hours on low. Along with the natural gravy, I made some additional creamy gravy with more beef broth by following these separate directions.

We served this roast beef with some mashed potatoes and corn on the first night. I then froze the leftover meat and gravy together in small containers. It reheated very well a few days later on a low simmer and was absolutely perfect for sandwiches!

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Here is the original recipe:


1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped 


Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use. 

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

9 thoughts on “Balsamic Roast Beef

  1. Melissa

    I was looking for a new way to do a roast and now I have it! Honestly I’m always a bit hesitant using balsamic vinegar and I feel the flavor is so strong (maybe I just have not purchased a good vinegar) but this sounds heavenly and looks scrumptious. Putting it on my menu for the coming week (yes my menus run Thursday through Wednesday…) Thanks Dana!

    1. Dana Post author

      Awesome Melissa! I love finding a good recipe and being able to share it with others. The balsamic was definitely not too strong…there was a good balance with the other marinade ingredients. I hope you enjoy it as much as we did. 🙂

  2. threeovens

    This recipe looks very good Dana. It looks simple since it has so few ingredients, but the photos really sell it. I – uh – dropped my slow cooker, but this would surely come out well in a pressure cooker I think.

    1. Dana Post author

      Thanks for the compliment Lucie Ann! 🙂 On the original poster’s page, there were a few people commenting that they didn’t/couldn’t use a crock pot either. I’m sure a pressure cooker would work as well (you’ll have to let me know as I don’t have one). Also, someone commented that they cooked it in the oven at 400 degrees for 3 hours. If going this route, Robyn suggested adding more liquid and keeping the cover on to allow for the most moisture.

    1. Dana Post author

      Thanks Joanne, this was my first as well and we were pretty happy with the end results. Definitely worth a try for sure! 😀

  3. melissa227

    I made this for dinner tonight – what a great flavor the beef had. My only issue was my crockpot as even on the 10 hour mark it overcooked the beef a bit but nothing that some gravy would not solve. 🙂 Definitely using this recipe again.

    1. Dana Post author

      ‘Yikes’ about the dryness Melissa…I’ve been there too though with other meats I’ve tried in the crock pot. However, I’m glad to hear you were able to salvage it. Thank goodness for gravy! It’s come to my rescue a few times as well with various dishes. Happy that you tried it and that you decided to keep it in your recipe book going forward. 😀


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