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Dec 10
24

Slow Cooker Balsamic Beef

I’m always on the lookout for new slow cooker recipes, particularly ones that have virtually no prep time. This recipe met both of those criteria and sounded delicious so I was really excited to try it. You don’t even have to brown the meat first – the outside gets browned right in the slow cooker! I’m pretty sure that’s magic. The beef is moist and tender from slow cooking and when you stick a fork in to break it into pieces you’ll see that it falls apart with barely a touch. The balsamic vinegar gives it a nice tangy flavor that’s not overpowering and you can add jus to your liking. Since the prep for this recipe consists only of mixing the ingredients together and putting them all in the slow cooker, this is a great weekday meal.

This is the recipe I almost didn’t get to try today! This morning when I went to turn my slow cooker on I noticed that the lid had warped since the last time I used it (though I have absolutely no idea how) and no longer fit on the pot without a huge air gap. My first idea was to wrap the lid and top half of the pot in aluminum foil to attempt to keep the heat in and forge ahead, but when I vented to my boyfriend about it he surprised me with an early Christmas present he’d already bought me – a new slow cooker! Thanks for anticipating my needs, babe – you’re the best.


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Slow Cooked Barbecue Beef

Yield: 8 (2/3 cup or 3.5 oz beef) servings

Ingredients:

  • 3 lb round raw, boneless round roast of beef, lean and trimmed of visible fat (I cut mine into thirds just to fit it in my slow cooker better)
  • 1 cup beef broth
  • ½ cup Balsamic vinegar
  • 1 T Worcestershire sauce
  • 1 T reduced sodium soy sauce
  • 1 T honey
  • ½ t crushed red pepper flakes
  • 4 cloves garlic, minced

Directions:

  1. Place the beef in the slow cooker (cut into pieces if necessary). In a medium bowl, mix together the remaining ingredients and pour over the top of the beef.
  2. Turn crock pot temperature to low and cover. Cook for 7-8 hours.
  3. Remove meat to a platter and break it apart using a fork (the meat should fall apart easily). Each serving of beef should be about 2/3 cup if you measure volume or about 3.5 ounces if you measure weight (meat only). Spoon jus over the top of the beef and serve.

Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
227 calories, 4 g carbs, 7 g fat, 36 g protein, 0 g fiber (from myfitnesspal.com)

Source: Add a Pinch

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24 Responses to “Slow Cooker Balsamic Beef”

  1. #
    1
    Teresa — December 10, 2012 @ 1:10 am

    Looks great, Emily! What kind of slow cooker did you get?

    • emilybites replied: — December 10th, 2012 @ 1:12 am

      Thanks, Teresa! I got a Hamilton Beach 5 1/2 qt one where you can remove the pot and use it on the stove top. I’m loving it so far!

  2. #
    2
    Sharon Rasmussen — December 10, 2012 @ 3:45 am

    Hey Emily – loving the recipe but I don’t have garlic cloves, just garlic powder. Do you think that would work and about how much should I use?

  3. #
    3
    Anonymous — December 10, 2012 @ 12:32 pm

    Can I do this with chicken?

  4. #
    4
    Betsy — December 10, 2012 @ 6:06 pm

    I’m a little late on getting this into the crockpot. How long to cook on high since 7-8 hrs on low will make dinner pretty late. Thanks in advance!

  5. #
    5
    emilybites — December 10, 2012 @ 6:11 pm

    Probably 4 hours? Let me know how it turns out!

    • Betsy replied: — December 11th, 2012 @ 2:32 am

      I checked at 4 hours on high and the meat was still pretty tough, but 5 hours on high worked made the beef tender and fork shred-able. This was delish and I’ll make again for sure!

  6. #
    6
    Anonymous — December 10, 2012 @ 8:26 pm

    I love slow cooker recipes and would love to try more of yours! I am going to try this one for dinner tonight!

  7. #
    7
    Elizabeth@ Food Ramblings — December 10, 2012 @ 9:44 pm

    delish! i saw this on add a pinch too, and now that two of my fav bloggers made it, i have to try it!

  8. #
    8
    KimA — December 13, 2012 @ 1:44 am

    Love this recipe. That boyfriend is a keeper! Besides buying you a thoughtful gift, he is the one who led me to “Emily Bites” back in August. I’ve been enjoying your recipes ever since. Thanks for the great ideas. :-)

  9. #
    9
    BananaNut — December 14, 2012 @ 8:54 pm

    This comment has been removed by the author.

  10. #
    10
    BananaNut — December 14, 2012 @ 8:55 pm

    Emily, I’m new to you site and its fantastic! This looks so good. Do you think leftover of this would freeze well?

  11. #
    11
    Ted @A Guy Who Loves To Cook — December 19, 2012 @ 1:52 am

    Really have to try this recipe since it’s balsamic flavored…one of my favorites! Thanks for sharing!

  12. #
    12
    hotspicyandskinny — December 21, 2012 @ 7:15 pm

    I love that this is a no-fuss meal. Really simple ingredient list, really simple directions. Awesome! I’m sure the leftovers would be great in a stir fry or maybe even tacos.

  13. #
    13
    Jen — January 11, 2013 @ 1:30 am

    This comment has been removed by the author.

  14. #
    14
    Jen — January 11, 2013 @ 1:32 am

    Made this tonight using a venison roast. It was excellent & SO easy! Served with baby reds w/butter & parsley and broccoli. Thanks for sharing!

  15. #
    15
    Sarah — March 27, 2013 @ 6:50 pm

    Made this 2 nights ago and was sorely disappointed! Followed the recipe to a T too! Pulled this out at 7 hrs and it wasn’t quite fork-shreddable, but it was SO dry. Pretty sure this will be the last beef roast I’ll make. Bleck!

  16. #
    16
    Anonymous — November 14, 2013 @ 3:55 pm

    I’ve Made ThiS Twice Now Very Delicious!!

  17. #
    17
    Jessica — April 24, 2014 @ 12:18 am

    Hi Emily! I made this on Monday and my fiance and I really enjoyed it. I decided to make tacos with the meat the next day and we found that to be even better! They were amazing, but cheese does make everything better by default. :)

    Thanks for all your recipes!

  18. #
    18
    Kate — June 8, 2014 @ 8:09 am

    Hi Emily, what is the serving size for this (@ 6 WW plus points)?

    • Emily Bites replied: — June 8th, 2014 @ 8:14 am

      Hi Kate, the serving size and number of servings can be found right under the recipe title in the recipe section of the post. :)

  19. #
    19
    Diane — July 28, 2014 @ 9:12 pm

    I just made this today. Although the taste was amazing, and I got to use my special balsamic I brought back from Paris, this was super dry. I am not sure if it was the cut of meat or it went too long…

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