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Balsamic Pot Roast in a Crockpot


  • 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 slow cooker.
  • Mix together all remaining ingredients and pour over roast beef. Put the lid on and cook for 6-8 hours on Low.
  • Once roast beef has cooked, shred the roast beef. If it won't shred, cook it longer. Remove fat from gravy with gravy separator. Put remaining liquid into a small pot and simmer until reduced by half. Pour 1/4 - 1/2 cup of gravy over shredded meat.
  • Store remaining gravy in an airtight container in the refrigerator for another use.
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