by Karen Swan

I love roast beef.  Love it.  I am, however, absolutely crap at roasting meat.  I don’t know how I manage to mess up something that should be so easy, every single time; but I do.

But, I really, really felt like roast beef and the sandwich I would eat the next day with leftovers (toasted cheese, beef and pickles!)

I had dubbed this my final attempt at roast beef.  If I failed slow cooker beef school, then I would throw in the tea towel and let others have the honour of cooking roasts that I would then heartily devour.

I am pleased to report that my tea towel remains un-thrown and I have now successfully roasted beef!  *round of applause required*

This is so easy and foolproof.  Even if you overcook the meat, once you drown it in the delicious gravy, you won’t even be able to tell!

Have a play around with the flavours too – I think some ginger would be fab in here to give a little zing.


(serves 6-8)

1kg to 1.5 kg boneless roast beef

1.5 cups beef stock

3/4 cup balsamic vinegar

1/4 cup Worchestershire sauce (I used GF)

2 tablespoons soy sauce or tamari

2 tablespoons honey

2 tablespoons brown sugar

5 garlic cloves – minced

1 tablespoon sesame oil


In a jug, combine the liquids, honey, sugar, garlic and oil.

Mix well.

Place the meat in the slow cooker and pour the liquid over the top.

Cook on low for 6 hours or high for 4 (or until the meat is cooked to your liking –  true to form, mine was over done for me, but perfect for my husband)

Slow Cook Balsamic Roast Beef 009

Remove the meat from the slow cooker and shred using two forks.  Pour over a little of the cooking liquid and put aside.

Pour the remaining liquid into a saucepan and simmer, reducing by half.  I added around 3 spoons of flour to the gravy to thicken it up.

Slow Cook Balsamic Roast Beef 035

We served ours with the mouth watering, incredible Cauliflower White Sauce and simple peas.  Any leftovers will keep for a couple of days in the fridge  and this cooked meal is suitable for freezing.


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