Shredded Balsamic Beef Roast (Crock Pot)

Shredded Balsamic Beef Roast (Crock Pot)

Sophisticated enough to serve to company and easy enough to make on a busy weeknight, this Shredded Balsamic Beef Roast is a winner all around. The prep time is very minimal (about 10 minutes to get this beauty into the crock pot) and the FLAVOR…

Good glory, the flavor is down right scrumptious! There is something wonderful about letting meat slow cook in a sauce made from balsamic vinaigrette, soy sauce, sugar and garlic. I know many of you have made my Pork Roast with Vegetables and Gravy (which uses a very similar sauce as this recipe) and can attest to its fabulous flavor. I added some A1 sauce to this recipe and it pairs beautifully with the beef. Go figure, yes?

I had just finished taking pictures of this marvelous beef when my kids came home from school a couple of weeks ago and they absolutely devoured it. Seriously. There was no time for mashed potatoes, or any other side dish for that matter. Every single one of them loved it. I had to quickly put some aside for MyHandsomeHusband to taste test and he (self-proclaimed hater of beef) even loved it. Smiles all around. 🙂

Give it a try, gang!

Shredded Balsamic Beef Roast from Jamie Cooks It Up!!

Serve This With





Make-Ahead Mashed Potatoes
Crispy Green Beans with Bacon
Fluffy Dinner Rolls
Chocolate Hot Fudge Cake

Shredded Balsamic Beef Roast

Time: 10 minutes prep + 4-6 hours cooking (depending on your crock pot)
Yield: 7 servings
Recipe from Jamie Cooks It Up!

1 (2 pound) beef chuck roast
salt and pepper
2 Tb olive oil
1/4 C soy sauce
1/4 C balsamic vinaigrette dressing (light or regular)
1/4 C brown sugar
1 Tb A.1. sauce
1 Tb minced garlic
2 Tb cold water
2 Tb cornstarch


1. Take a 2 pound beef roast (completely thawed) and sprinkle both sides generously with salt and pepper. Heat a large, deep skillet over medium high heat. Add the oil and when its hot place the beef inside the pan.


2. Allow it to get a nice brown sear on both sides.


3. Spray a 3-4 quart crock pot with cooking spray and place the beautiful beef inside.


4. Into a small mixing bowl place 1/4 C soy sauce, 1/4 C balsamic vinaigrette dressing (light or regular), 1/4 C brown sugar, 1 Tb A.1. sauce and 1 Tb minced garlic. Give it a nice stir to combine.


5. Pour the mixture over the top of the beef.
6. Cover and cook on low for 6 hours. Now, your crock pot might cook more quickly or slowly than mine, so keep that in mind when planning your meal. Better to give yourself more time than you think you need. I would check it after 5 hours, and if the meat will easily shred with a fork it should be done. You can always turn your crock pot to warm if it’s done before you are ready to eat. 🙂


7. When the meat has cooked through and is tender, combine 2 Tb cold water with 2 Tb cornstarch and pour it into the crock pot. Stir it in a bit with a spoon. Cover and turn the crock pot to high. Allow it to cook for 30 minutes, or until the sauce has thickened.

Shredded Balsamic Beef Roast from Jamie Cooks It Up!

8. Remove the beef to a serving plate and shred it with two forks, removing any of the fatty pieces. You can pour the thickened sauce (gravy) over the top, or over mashed potatoes.



Post a comment!


  1. 1
    December 3, 2014 at 7:46 am

    This may seem like an odd question, but why do recipes say to sear the meat? I have always skipped that step (purely out of laziness and lack of wanting more dishes to do), and my meat turns out delicious. Just wondering what the need for it is.

    • 2
      December 5, 2014 at 3:47 pm

      I thought the best answer comes from YMMV

      At a recent dinner party, a friend asked me whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew anyway. My friend logically pointed out that if it wasn’t an important step, then why go to the extra trouble or dirty more dishes?

      Contrary to widely held belief, searing meat doesn’t actually seal moisture inside the cut of meat or result in a juicier finished dish. It does, however, give meat dishes an incredible depth of flavor. Additionally, it gives meat an appetizing color and kills off any bacteria that might be hanging out on the surface of the meat.

      Searing over high heat caramelizes the surface of the meat, which enhances the savory ‘meat’ flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Maillard reaction and it’s a flavor profile we omnivores happen to find quite delicious. Without searing, meat dishes can taste flat and boring.

      Admittedly, searing isn’t strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.)

      But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort. What about you?

      • 3
        December 6, 2014 at 11:16 am

        Thank you Randy for taking the time to give such an excellent explanation.

      • 4
        December 6, 2014 at 12:39 pm

        Hi Randy,
        Thanks for your detailed explanation, I agree with everything you said. It really does add to the depth of flavor.
        Thanks again!
        ~Jamie Cooks It Up

  2. 5
    Rebecca D
    December 3, 2014 at 8:07 am

    This looks wonderful. I’ll have to try it out next time I buy a roast!

  3. 6
    Jane Marie
    December 3, 2014 at 5:05 pm

    Is the meat in the crock pot (step 7) when you pour the water and cornstarch into the crock pot?

    • 7
      December 6, 2014 at 12:42 pm

      Thanks for your question. I left the meat in the crock pot when I poured the cornstarch thickener into it.
      Best of luck to you! Hope it turns out great.

  4. 8
    December 5, 2014 at 3:48 pm

    What do people recommend get served along with this dish?

  5. 9
    December 16, 2014 at 1:11 pm

    I made this for dinner over the weekend- it is to die for… Really really delicious! I made with mashed potatoes and carrots. Thanks Jamie!!! I have shared recipe with 3 friends- so far!

    • 10
      December 16, 2014 at 7:18 pm

      Thanks for letting me know it turned out well for you!

  6. 11
    Jenny C.
    December 22, 2014 at 1:32 pm

    Jaimie, my meat is 3 lbs. should I adjust the other ingredients or will it be enough as is? Thanks 🙂

    • 12
      December 22, 2014 at 4:17 pm

      Hi Jenny C,
      I would add little more than 1 Tb each of the soy sauce, balsamic vinaigrette and brown sugar. Then maybe just a dash more of the A.1. sauce and you should be good to go. Best of luck to you!

  7. 13
    December 22, 2014 at 3:05 pm

    Made this 2 weeks ago, servied with mashed potatoes and sauteed brown sugared carrots — outstanding! Making it again this evening and wondering if this would be just as great setting the crockpot to high and cutting the time in half? Thanks for the delicious dish!

  8. 14
    Bonny Daines
    January 20, 2015 at 3:21 pm

    Alan made this for Sunday dinner this last Sunday, and it was voted best roast ever. Better than the pioneers woman’s Dr. Pepper roast!!! Shhhh, don’t tell her though.

  9. 15
    Erin Moxie
    March 5, 2018 at 10:21 am

    Is recipe able to be cooked in oven?

    • 16
      September 16, 2018 at 2:21 pm

      Did you cook it in the oven? And as anyone dine this in a pressure cooker/instapot?

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