You all asked for some new Fall dinner recipes a couple weeks ago – crock pot meals, soups, and casseroles – and I listened!! Here is the first FALL dinner recipe I am bringing y’all: Crock Pot Balsamic Roast Beef. What I really like about this meal is that it ended up being an economic meal choice, even though I didn’t think so at the grocery store.
We spent just under $20 for a 3.4 lb roast beef. At first, I was a little anxious about it because that is more than I would normally want to spend for the 2 of us. However, we ended up getting 3.5 meals out of this recipe. The first time, we served it up with Mashed Sweet Potatoes and a salad. The next couple of times, we reheated the meat in the microwave with slices of pepper jack cheese and put it on rolls for a sandwich. I’ll be honest: I think I liked the sandwiches better than the original meal. The Balsamic Roast Beef just had fabulous flavors as left overs and paired so well with the subtle kick of the pepper jack cheese.
We will be making this recipe again when the schedule is busy. It was great to be able to just throw it in the crock pot the first time around, but it was even better to have a couple other easy meals sitting in the fridge, too. A definite make again easy dinner recipe!
- 1 3-4 pound boneless roast beef chuck or round roast
- 14 oz beef broth
- 1 cup balsamic vinegar
- 2 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoon red pepper flakes
- 4 cloves garlic chopped
Place roast beef into your crock pot.
In a bowl or measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. Cook on high for 4-5 hours or on low for 6-8 hours. I personally cooked on low for 6 hours and cooked on high for the last hour, rotating the roast beef every 15 minutes to make sure every side soaked in the gravy at the end. If you are at home while it is cooking, feel free to turn the roast beef half way through the day.
Once the roast beef is done cooking, remove carefully with tongs. The roast beef should break apart easily with two forks.
If you want a stronger taste, ladle about ¼ - ½ cup of the juice/gravy over roast beef.
Store remaining gravy in an airtight container in the refrigerator for another use.
I hope you enjoy!