This Slow Cooker Roast Beef is a MUST TRY by readers who call it: “Outstanding!” “WOW! Fantastic doesn’t do it justice,” “Multiple recipe requests!” and “Absolutely yummo!” I’ve tested and perfected this recipe to be foolproof, juicy, melt-in-your-mouth tender and FLAVORFUL with a tantalizing balsamic honey sauce that will have you licking the plate! Follow along for tips, tricks and recipe variations!
This Crockpot Roast Beef is Pure Perfection
Crock Pot Beef Roast Ingredients
Let’s take a closer look at what you need to make this crockpot roast beef (measurements in the printable recipe card at the bottom of the post):
What cut of beef is best for slow cooking?
There are many different cuts of beef that can be used in the crockpot, but as far as roasts go, bottom round, rump roast, shoulder roast and chuck roast are the most common.
For this Slow Cooker Roast Beef recipe, you want boneless chuck roast. It is considered the Mercedes of the roasts due to its meaty, tender texture and exquisite marbling. The marbling breaks down as the beef cooks, translating into rich, succulent flavor and juicy, fall apart tender beef.
HOW DO YOU MAKE SLOW COOKER ROAST BEEF?
This Slow Cooker Roast Beef is very simple to make in 5 parts (full recipe in the printable recipe card at the bottom of the post):
- Sear the Roast
- Add the liquid/seasonings
- Cook the Roast
- Thicken Sauce
- Shred and Coat
Here is a step by step breakdown of how to make Slow Cooker Roast Beef:
- Sear Roast. Heat vegetable oil over medium high heat in a large cast iron skillet. If you don’t have a cast iron skillet, you can use a nonstick skillet, but it should be quality otherwise high heat can ruin the non-stick coating. Using tongs or two forks, sear the roasts on all sides until deeply browned.
- Add Roast to slow cooker. Add roast to the bottom of a 6 quart slow cooker followed by all your Honey Balsamic Sauce ingredients – a simple dump and run of beef broth, balsamic vinegar, soy sauce, ketchup, honey, brown sugar, Dijon and your bevy of seasonings. I know the ingredient list is long, but it really is dump and cook!
- Cook roast. Cook on LOW for about 7 hours or until your beef is fall apart tender. You can never go wrong with making your beef fall apart tender – if it isn’t falling apart when pulled with a fork, you simply need to cook it longer until it does fall apart.
- Reduce liquid. Now for what really makes this Slow Cooker Roast Beef worlds more delicious than the rest. We remove our tender roast from the slow cooker before shredding and add all of our remaining Honey Balsamic Beef Sauce ingredients to a large saute pan/skillet with sides and simmer 25-30 minutes until its reduces and thickens, causing the flavors to intensify and sweeten. I promise this one extra step will blow. your. mind. Make sure you use a wide skillet and not a shallow saucepan otherwise this step will take twice as long.
- Shred beef. While your sauce is simmering, shred roast beef then add it back to slow cooker.
- Add sauce. Stir in desired amount of thickened sauce. You may or may not need to use all of it depending on your quantity of beef.
Do you have to brown a roast before putting it in the crockpot?
The technical answer is no, but the flavorful answer is yes. Searing the roast creates the Maillard reaction resulting in rich, deep, complex flavor and prevents the surface of the beef from becoming dehydrated when cooked for an extended period of time like in this Slow Cooker Roast Beef recipe. So for the most flavorful roast beef, the best texture and the most tender, always sear your beef before putting into the crockpot.
Beef Roast Crock Pot Tips
Serving Crock Pot Roast Beef
You can serve this Slow Cooker Roast Beef with mashed potatoes, rice or it is fabulous on rolls to create roast beef sandwiches.
As far as sides, it is fabulous with Million Dollar Macaroni and Cheese, Roasted Parmesan Asparagus, Honey Roasted Carrots, Wedge Salad or Fruit Salad
Storing a Beef Roast in Crock Pot
Slow Cooker Roast Beef Should be cooled to room temperature, then you can remove the pot from the slow cooker and put the whole insert (lid on) in the refrigerator. Alternately, you can also transfer your roast beef to an airtight container. Plan on consuming within 3-4 days.
HOW DO I MAKE ROAST BEEF AHEAD OF TIME?
I often will cook my Slow Cooker Roast Beef until tender, then remove the removable ceramic insert and refrigerate the roast beef in the juices without shredding.
The next day, skim off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through then proceed with thickening the sauce.
HOW DO I REHEAT SLOW COOKER ROAST BEEF?
No matter which method you choose to reheat your Slow Cooker Roast Beef, you will need to add a few tablespoons of water because the balsamic glaze will have thickened in the refrigerator.
•Crockpot: To reheat your Slow Cooker Roast Beef from the refrigerator, place your ceramic crockpot insert back into your crockpot from the refrigerator, add a some water and heat on low for 1-2 hours.
•Stove: Alternatively, you can reheat large batches on the stove over medium low heat with a few tablespoons of water, stirring occasionally until the beef is heated through.
•Microwave: For smaller batches or individual servings, you can use the microwave. Transfer stew to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 1 minutes, stir, then continue to microwave for 30-second intervals, if needed.
CAN I FREEZE ROAST BEEF?
Absolutely! This Slow Cooker Roast Beef freezes exceptionally well.
To freeze Roast Beef:
1. Cool: Allow Crockpot Roast Beef to cool completely before freezing to preserve the integrity of the ingredients.
2. Package: Transfer roast beef to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual portion sizes. Squeeze out any excess air to prevent freezer burn and label
3. Freeze. Freeze for up to 3 months.
4. Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.
Looking for more Favorite Meat Recipes?
- Mom’s Crazy Tender Pot Roast
- Mississippi Pot Roast
- Slow Cooker Beef Tips and Gravy
- Slow Cooker French Dip Sandwiches
- Slow Cooker Carnitas
- Easy Cheesy BBQ Pork Sliders
- Slow Cooker Loaded Italian Beef Sandwiches
- Slow Cooker Beef Stroganoff
Want to try this Slow Cooker Roast Beef?
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©Carlsbad Cravings by CarlsbadCravings.com
Slow Cooker Honey Balsamic Roast Beef (Video!)
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Ingredients
- 3-4 lbs. beef chuck roast
- 1 tablespoon vegetable oil
- 1 14.5 oz. can 50% less sodium beef broth (approx. 2 cups)
- 1/2 cup quality balsamic vinegar
- 1/3 cup reduced sodium soy sauce
- 1 cup ketchup
- 1/2 cup honey
- 1/2 cup packed brown sugar
- 1 tablespoon Dijon mustard
- 3 tablespoons dry minced onion
- 1 tablespoon beef bouillon
- 1 tsp EACH garlic powder, dried oregano, dried basil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper plus more to taste after cooking
- 1/4-½ teaspoon red pepper flakes
- 1 tablespoon liquid smoke
- 1 bay leaf
Instructions
- Heat vegetable over medium high heat in a large cast iron skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining ingredients.
- Cook on LOW for 7 hours or until fall apart tender.
- Remove roast to a cutting board and add all remaining slow cooker liquid to a large sauté pan/skillet with sides (NOT a small saucepan). Simmer 25-30 minutes OR until thickened. It will thicken very quickly the last few minutes so watch closely towards the end.
- Meanwhile, shred roast beef and add back to slow cooker. Stir in desired amount of thickened sauce.
- Serve as sandwich filling or with rice, potatoes, etc.
Notes
STORAGE
Slow Cooker Roast Beef Should be cooled to room temperature, then you can remove the pot from the slow cooker and put the whole insert (lid on) in the refrigerator. Alternately, you can also transfer your roast beef to an airtight container. Plan on consuming within 3-4 days or freeze for later.MAKE AHEAD
- I often will cook my Slow Cooker Roast Beef until tender, then remove the removable ceramic insert and refrigerate the roast beef in the juices without shredding.
- The next day, skim off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through then proceed with thickening the sauce.
HOW TO REHEAT
- Crockpot: To reheat your Slow Cooker Roast Beef from the refrigerator, place your ceramic crockpot insert back into your crockpot from the refrigerator, add a some water and heat on low for 1-2 hours.
- Stove: Alternatively, you can reheat large batches on the stove over medium low heat with a few tablespoons of water, stirring occasionally until the beef is heated through.
- Microwave: For smaller batches or individual servings, you can use the microwave. Transfer stew to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 1 minutes, stir, then continue to microwave for 30-second intervals, if needed.
HOW TO FREEZE
- Cool: Allow Crockpot Roast Beef to cool completely before freezing to preserve the integrity of the ingredients.
- Package: Transfer roast beef to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual portion sizes. Squeeze out any excess air to prevent freezer burn and label
- Freeze. Freeze for up to 3 months.
- Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.
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Meg says
I skipped the brown sugar because I was out. It was still a bit sweet so added Sriracha. So yummy!!
Jen says
Hi Meg! I’m glad you thought it was still yummy despite it being a little too sweet. Thanks!