Balsamic roast beef
I have been making this since I discovered the recipe back in 2010 ( I have adjusted the ingredients to my taste, and what I have on hand. How ever I will post the original). Wow, that was a long time ago. Now that we all collectively feel old, here's the recipe.
Balsamic Roast Beef
3-4 pound chuck roast, defrosted ( or what ever roast you have handy, pork, deer, or sub with chicken thighs/breast)
1 au jus pack ( I use Kinders)
! cup beef broth, or use beef bullion to make broth (you can sub with chicken broth or vegetable broth. even Bone broth or stocks)
1 tablespoon crushed garlic, or jarlic (garlic in a jar)
1 cup Balsamic Vinegar (store brand is just fine)
1/4 cup Worcestershire Sauce (I only use Lea and Perrins, you can use what ever brand you want)
Kinders The Blend seasoning, or Harlem Garlic ( Badia brand) to taste
Put the roast in your crock pot, turn your crock pot on high (for 6 hours) or low (for 8 hours). I use my Ninja Possible on slow cooker option, on high for 6 hours. The roast will be fine for a couple of minutes while you mix the Au jus pack, garlic, beef broth, Balsamic vinegar, and Worcestershire Sauce in a bowl or glass cup. What ever you have on hand to mix everything in. Once mixed pour over the roast that is in the crock pot. Now you need to season with Kinders the blend, or salt and pepper. Put the lid on and leave it alone until the 6, or 8 hour mark. it will shred easily when it is done. I serve mine over potatoes or rice. You can also use this to make French Dip sandwiches.
You can add more seasoning adjust to what ever you have on hand. There is not a substitute for Balsamic vinegar. Now for original ingredients;
2-3 Ib. chuck roast
1 cup beef broth
1/2 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
• Salt to taste
• 11/2 teaspoons garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
Enjoy your chaos,
-J
I've been making balsamic roast beef for years, and one of the best things about this recipe is its versatility. Using a crockpot makes the process hands-off and ensures your roast turns out tender and juicy every time. I love how the balsamic vinegar adds a tangy sweetness that balances perfectly with the savory garlic and Worcestershire sauce. You can easily swap beef broth with vegetable or bone broth depending on what you have, which is great for accommodating different diets. For seasoning, I usually follow the suggested Kinders The Blend or Harlem Garlic, but sometimes I add a little smoked paprika or a splash of soy sauce for an extra depth of flavor. Cooking the roast on low heat for 8 hours allows the meat to break down gently, making it perfect for shredding and serving as French Dip sandwiches with a side of au jus for dipping. I also found that this recipe works well with different types of meat, including pork shoulder or even chicken thighs, if you're looking for a lighter option. When serving, I often pile the roast over creamy mashed potatoes or steamed rice to soak up that delicious balsamic sauce. One small tip: if you like a bit of sweetness, adding a spoonful of brown sugar or honey can enhance the balsamic’s natural sweetness without overpowering the dish. Overall, this balsamic roast beef recipe has become a family favorite in my kitchen because of its easy prep, flexible ingredients, and comforting flavors that warm everyone up, especially during chilly evenings.
