Slow Cooker Balsamic Shredded Beef
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Slow Cooker Shredded Balsamic Beef might be the easiest and very best slow cooker meal I’ve ever made for my family. You simply can’t beat the aroma of slow cooked chuck roast. It’s one of the best dump-and-go meals you’ll find!
Reasons You’ll Love This Recipe
- Everyone, from preschoolers to adults, devours this tender, flavorful dinner at our house.
- Impressive enough to serve for Christmas dinner or birthday dinner.
- Like our Slow Cooker Short Ribs recipe, it’s a dump and go slow cooker meal. Perfect to put in the Crock Pot at the beginning of the day!
- It’s freezer friendly. Double and freeze one for your future self!
- It’s high in protein with 21 grams per serving. We explain how important protein is in our Round up of High Protein Slow Cooker recipes.
- Serve it over Boursin Mashed Potatoes, Healthy Mashed Potatoes, or polenta (pictured) which are perfect for all that extra sauce left in the crockpot.
- Use the leftover shredded beef on Bread Machine Wheat Rolls as “french dip” sandwiches the next night. Again, a huge win!
Ingredients You’ll Need
These are the flavor-enhancing ingredients that you’ll need for this dump-and-go slow cooker meal…
- Beef broth – If you don’t have this on hand, chicken broth will work.
- Balsamic vinegar – This is a key ingredient that adds a slightly sweet, acidic note.
- Soy sauce – Use low sodium soy sauce, because you can also add salt at the end if needed (but you can’t take it out). Gluten-free option: Use coconut aminos or gluten-free Tamari Soy Sauce.
- Honey – Adds a little sweetness to balance out the salt and acid.
- Garlic – I just used minced garlic from the store to save time.
- Boneless roast beef – Look for a beef roast with some marbling throughout, which adds a lot of flavor. Chuck or round roast works well.
How to Make Balsamic Shredded Beef
Add Ingredients to Crock Pot
Put roast beef into slow cooker and season with Kosher salt and pepper on all sides. In a small bowl, mix together all remaining ingredients. Pour over roast beef.
Slow Cook the Beef
Place a lid on top and cook on LOW for at least 8 hours, until the beef easily shreds.
Shred and Serve
Use two forks to shred the roast. Stir into the sauce and serve warm.
How to Serve Balsamic Shredded Beef
Here are a few ideas of how to serve this savory-sweet Shredded Beef:
- Serve over Instant Pot Mashed Potatoes, Cream Cheesy Mashed Sweet Potatoes, or polenta (as pictured), and drizzle the juices from the cooker over it all.
- Use the meat for mini sandwiches on rolls. Put the au jus (leftover juices) from the cooker in small ramekins for dipping…like Crockpot French Dip!
- Serve with our Microwave Corn on the Cob or our Baby Boiled Potatoes.
How to Freeze Slow Cooker Shredded Beef
This recipe works great to prep ahead and freeze, so you may want to cook two roasts at once in a large crockpot. It should take about the same amount of time. Cook until they shred easily.
Here are two methods for turning this into a freezer meal:
Method 1: Uncooked
To Freeze: Place all ingredients together in a freezer-friendly plastic bag and freeze. To prepare, let bag thaw in refrigerator for 24 hours.
To Prepare: After thawed, cook as directed.
Method 2: Fully Cooked
To Freeze: Fully cook the meal (through Step #4). Let it cool completely. (Safety Note: Do not let the meat sit on the counter more than 2 hours.) Store meat and sauce in a freezer container or freezer bag after it’s cooled completely.
To Prepare: There are at least three safe ways to defrost and warm up this meal.
- Let meat thaw in the fridge for 24-48 hours and then warm gently on the stovetop or in the microwave. (This is the preferred method.)
- From frozen on stovetop: Place the frozen meat and sauce on the stovetop in a pot over medium-low heat. Dump 1 cup of water or beef broth over the top. Put a lid on and stir periodically until warmed through.
- From frozen in microwave: Place frozen meat and sauce in a microwave-safe bowl. Use the DEFROST setting to thaw, stirring occasionally. Then heat in the microwave on the COOK setting in 30-60 second increments until warmed through.
Recipe FAQs
Chuck roast is a popular choice because it turns out so tender when slow cooked. Brisket, rump roast, and short ribs would also work.
In our tests, we didn’t notice a significant enough difference in the end result to justify the time and mess it takes to sear the beef.
No, the USDA says it’s not safe to cook a frozen roast in a slow cooker. It will sit in the “danger zone” temperature where bacteria grows at a rapid pace for too long. It’s important to thaw the roast in the refrigerator for about 2 days ahead of time first.
Can You Make Shredded Beef in the Instant Pot?
You bet! Just follow the instructions in the recipe below but make the following changes:
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- Cut the beef into 2×2 pieces.
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- Place the beef and the sauce in a 6-quart Instant Pot. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10+ minutes.
If you want to know how to convert other recipes to the Instant Pot, be sure to download our Instant Pot Cooking Times Chart.
We also have a cookbook that gives slow cooker AND Instant Pot instructions for EVERY recipe. You can check out From Freezer to Cooker here.
More Dump-and-Go Recipes
If you like this easy crockpot recipe, be sure to try a few of these favorites.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Slow Cooker Balsamic Shredded Beef
Slow cooker balsamic shredded beef is packed full of flavor and oh-so-easy to savor. So. Good.
Ingredients
- 2 1/2 – 3 pound boneless beef chuck roast
- Kosher salt and pepper
- 1 cup beef broth (or sub chicken stock)
- 1/4 cup balsamic vinegar
- 2 tablespoons low-sodium soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari Soy Sauce)
- 1 tablespoon honey
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (increase if you want more heat)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Put roast beef into slow cooker and season with Kosher salt and pepper on all sides.
- In a small bowl, mix together all remaining ingredients. Pour over roast beef.
- Slow cook on LOW for about 8 hours, or until meat easily shreds apart.
- Using two large forks, shred the meat apart in the slow cooker.
- Serve meat warm on top of mashed potatoes or polenta (pictured). Alternatively, serve on a bun or ciabatta roll with sauce on the side for dipping, like French Dip Sandwiches.
Freeze For Later:
Method 1: Uncooked
To Freeze: Place all ingredients together in a freezer-friendly plastic bag and freeze. To prepare, let bag thaw in refrigerator for 24 hours.
To Prepare: Thaw in the fridge overnight and then cook as directed.
Method 2: Fully Cooked
To freeze: Fully cook the meal (through Step #4). Let it cool completely. (Safety Note: Do not let the meat sit on the counter for more than 2 hours.) Store meat and sauce in a freezer-safe container after it’s cooled completely.
To thaw: Use one of these safe thawing methods and then warm on the stove over low heat or in the microwave.
Notes/Tips
- Instant Pot Instructions: Cut the beef into 2×2 pieces, and place the beef and sauce in a 6-quart Instant Pot. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10+ minutes.
- To Thicken the Sauce: If you’d like to thicken up the sauce at the end, here’s how. After removing the cooked roast to shred it, turn the slow cooker to HIGH. In a small bowl, stir together 2 tablespoons cornstarch with 2 tablespoons water until smooth. Whisk that into the sauce in the slow cooker, cover, and cook for about 30 minutes or until thickened. (For the instant pot, turn on the Saute function after removing the cooked roast and whisk in the cornstarch slurry. It should thicken up in 1-2 minutes.)
- Gluten-Free Version: Replace the soy sauce with coconut aminos or gluten-free Tamari soy sauce.
- Storage Tip: A great way to store this freezer meal or leftovers is in our favorite freezer meal containers. Either store in the fridge for up to 3 days or in the freezer for 3 months.
- Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.
- We also have a similar recipes for Slow Cooker Short Ribs and Crock Pot Beef Bourguignon.
Our family really enjoys this recipe. We make it on repeat often. Thank you!
Love having those recipes that can be repeated often and the family doesn’t get bored. Thanks for the review!
This was very tasty. Crock pot 8 hours and served over mashed potatoes. Will be coming back to make it again for sure!
So glad you like it. Thank you for taking the time to leave a review!
My teen son absolutely loves this recipe!
Yes! Great to hear. Thanks Shirlene.
So good! It makes great French Dip sandwiches the next day!
Love that you turn the leftovers into something else Tammy! Thanks for sharing.
An abundance of Balsamic vinegar sent me to this gem of a recipe. I used organic beef cubes from a local farmer. Easy to prep? Oh yes. Balanced flavors? Indeed. I did thicken the juices with 1-2 Tbs cornstarch which gave me the viscosity I wanted. Served it over mashed potatoes with a green bean side. This dish is succulent and deeply flavored. Call it winter comfort in food form. Thank you so much for sharing this. It’s en route to my One Drive recipe file!
What a wonderful review Diane. So glad your abundance of Balsamic vinegar led you to us! Thank you for letting others know how much you enjoyed it.
so good. put the leftovers on a grilled cheese sandwich. YUM!
That sounds delicious Macy! Thanks for sharing.
AMAZING DELICIOUS 🤤! My friend made it for me and I had to ask for the recipe, cause it’s sooo good probably the best crock pot meat I’ve ever had!
Wow, thanks for leaving a review Amanda! Not gonna lie though… this is a family favorite for us as well.:)
I wish you had included the Instant Pot directions on printable recipe card. It looks YUM!
Hi Jaime! I added the IP directions to the recipe card. Enjoy!
Could this be made in the instant pot? What would you suggest for cook time?
Hi Katy, yes this can be made in the Instant Pot. Just follow the instructions in the recipe below but make the following changes: Cut the beef into 2×2 pieces, place the beef and the sauce in a 6-quart Instant Pot. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10+ minutes.
I’m going to make this next week for a group of about 10 ppl coming over…everyone says its so easy — i hope so! how did you season the polenta? I’ve never made polenta but excited to try. did you add cheese? I’m seeing a lot of recipes as I’ve searched “how to make polenta” where ppl add parmesan.
Hi Rachel! Our photographer actually made the polenta with the shredded beef, so the polenta isn’t our recipe. I’m sorry I can’t be of more help! I would guess you can’t go wrong adding in cheese to it, though! Parmesan sounds wonderful.
Delicious! One of our fam favorites!
Wonderful! So glad you found a family favorite Nicole.
Have you made this with pork? I am allergic to beef, but this recipe look yummy.
Hi Melissa. We have not tried it with pork. If you do try it, please let us know how it turns out!
So delicious! I used 100% grass fed chuck roast and it came out perfect. Huge hit in our house.
Awesome! Thanks for leaving a review.
This is so delicious, and a great elegant meal to serve for a dinner party. I used a sirloin tip roast since it was on sale, and cheaper than the chuck roast. It was absolutely scrumptious!
So glad your dinner party enjoyed it! Thanks for letting us know which roast you used… it always helps others when reading through comments. And thank you for taking the time to leave a review.
This recipe yielded the most tender meat I’ve ever cooked in a crock pot or instant pot. The combination of balsamic vinegar and soy sauce is incredibly flavorful. Super simple, too. Two thumbs way up!
Thanks so much for taking the time to leave a comment and review. So happy it was a win for you!
What do you suggest I use in place of honey? My baby will also be enjoying. Brown sugar or maple syrup?
I would say maple syrup is your best bet!