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    Home » Paleo Recipes

    Balsamic Roast Beef Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    The magic of this recipe is in the liquid: a rich blend of beef stock, red wine, and balsamic vinegar gently permeate the chuck roast and flavors it all the way through.

    And don’t neglect the liquid itself, either! While it bubbles away in the slow cooker, it’s soaking up the flavor of the meat, vegetables, and herbs, so by the time the meal is ready, the liquid is ready to reduce into a rich, savory sauce.

    Balsamic Roast Beef

    The instructions here give you a full meal, but if you have other plans for your side dishes, you can just make the chuck roast and skip the vegetables. I’d suggest adding the onion no matter what, though; it adds a lot of taste to the recipe and especially the sauce.

    If you don’t have a slow cooker, you can also make this one in the oven: just cook everything at 200 F until the beef is tender. It takes less total time, but it also requires a little more oversight: it’s your choice which one is more convenient.

    Either way, though, this isn’t a labor-intensive recipe by any means, so don’t be scared off by the long cooking time. It’s really just chopping everything up and tossing it all in the slow cooker – then the magic of food chemistry does all the hard work and you’re left with dinner at the end.

    Balsamic Roast Beef Recipe

    SERVES: 4 PREP: 15 min COOK: 8-10 h

    Ingredients

    • 3 lb. beef chuck roast, boneless;
    • 2 to 3 sweet potatoes, cut into big pieces;
    • 4 carrots, cut into big pieces;
    • 1 onion, sliced;
    • 2 sprigs of fresh rosemary;
    • 2 bay leaves;
    • 2 cloves garlic, minced;
    • 1 cup red wine (optional);
    • ⅓ cup balsamic vinegar;
    • 1 ½ cup beef stock;
    • 2 tbsp. cooking fat;
    • Sea salt and freshly ground black pepper to taste;
    Balsamic Roast Beef Recipe Preparation

    Preparation

    1. Season the roast on all sides with sea salt and black pepper.
    2. Melt some cooking fat over medium-high heat in a large skillet, and sear the roast for 2-3 minutes on each side.
    3. Place the meat in the slow cooker and top with the onion, minced garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs, and red wine (if using).
    4. Cover the slow cooker, turn it on low, and cook for 6 hours.
    5. Add the carrots and sweet potatoes, set the slow cooker to high, and cook for about another 3 hours, or until the vegetables are nice and soft and the meat is fork tender.
    6. Remove and discard the 2 bay leaves and rosemary sprigs.
    7. Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
    8. Pour the sauce back into the slow cooker and serve with the meat and vegetables.
    Balsamic Roast Beef Recipe

    Balsamic Roast Beef Recipe

    A one-pot slow-cooker meal featuring root vegetables and fall-apart tender chuck roast, all flavored with balsamic vinegar.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 8 hrs
    Total Time 8 hrs 15 mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 834 kcal

    Ingredients
      

    • 3 lb. beef chuck roast boneless
    • 2 to 3 sweet potatoes cut into big pieces
    • 4 carrots cut into big pieces
    • 1 onion sliced
    • 2 sprigs of fresh rosemary
    • 2 bay leaves
    • 2 cloves garlic minced
    • 1 cup red wine optional
    • ⅓ cup balsamic vinegar
    • 1 ½ cup beef stock
    • 2 tbsp. cooking fat
    • Sea salt and freshly ground black pepper to taste

    Instructions
     

    • Season the roast on all sides with sea salt and black pepper.
      Sea salt and freshly ground black pepper to taste
    • Melt some cooking fat over medium-high heat in a large skillet, and sear the roast for 2-3 minutes on each side.
      2 tbsp. cooking fat
    • Place the meat in the slow cooker and top with the onion, minced garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs, and red wine (if using).
      1 onion, 2 sprigs of fresh rosemary, 2 bay leaves, 2 cloves garlic, 1 cup red wine, ⅓ cup balsamic vinegar, 1 ½ cup beef stock, 3 lb. beef chuck roast
    • Cover the slow cooker, turn it on low, and cook for 6 hours.
    • Add the carrots and sweet potatoes, set the slow cooker to high, and cook for about another 3 hours, or until the vegetables are nice and soft and the meat is fork tender.
      4 carrots, 2 to 3 sweet potatoes
    • Remove and discard the 2 bay leaves and rosemary sprigs.
    • Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
    • Pour the sauce back into the slow cooker and serve with the meat and vegetables.

    Nutrition

    Calories: 834kcalCarbohydrates: 23gProtein: 69gFat: 47gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 235mgSodium: 506mgPotassium: 1680mgFiber: 3gSugar: 8gVitamin A: 10651IUVitamin C: 4mgCalcium: 106mgIron: 8mg
    Keyword balsamic, Beef, beef roasted
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Beef and Red Meat Recipes, Paleo Recipes Tagged With: cooking: fast prep, cooking: slow-cooker, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Autoimmune-Friendly Recipes, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes

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