Crock Pot Balsamic Roast Beef is flavored with a wonderfully tasty balsamic sauce. The beef is fall apart tender and fabulously juicy after slow cooking all day and the balsamic vinegar gives it just a hint of sweetness that is absolutely delightful.

Balsamic Vinegar

The balsamic vinegar is the main flavor in the sauce so you want to use a good quality vinegar. A good quality vinegar should be thick and sweet, not watery. Note: If you use a cheaper vinegar, you may need to add a teaspoon of brown sugar to the sauce when you boil it down.

Chuck Roast

You want a 3 TO 4-pound chuck roast for this recipe. Because chuck roast is a fatty meat, it will cook up super flavorful and juicy. You do want to trim off excess areas of fat before you cook it to avoid the sauce bring too greasy.
Cooking Time

Cook for 6 to 8 hours on LOW or for 4 to 5 hours on HIGH. The beef should easily shred when done.

Boil Down The Sauce

I like to place the cooking liquid in a saucepan and boil it down some to concentrate the flavors. The flavor of the balsamic vinegar will be front and center this way. Use a fat separator to get rid of the fat first for best flavor. If you don’t have a fat separator, let the liquid cool and then skim the fat off the top with a spoon.

Recommended Equipment

Large Skillet- to sear the roast in.

6-Quart or Larger Slow Cooker- I use a Hamilton Beach 6-Quart Programmable Slow Cooker.

Fat Separator- chuck roasts give of...