Crockpot Balsamic Beef
This succulent slow-cooked beef is seared to lock in flavors, then simmered in a rich, tangy balsamic glaze until it's fall-apart tender. An effortlessly impressive main course, perfect for busy weeknights or relaxed weekends, especially when paired with creamy mashed cauliflower or fresh steamed greens.
Equipment
- Slow Cooker (6-quart or similar, preferably with a searing function)
- Small mixing bowl
- Large skillet (if slow cooker does not have a sear function)
Ingredients
- 2 lb London Broil roast or a similar lean beef roast
- Kosher salt and freshly ground black pepper to season
- 1 ½ Tablespoons unsalted butter
- ½ medium yellow onion finely diced
- 1-2 cloves garlic minced
- ½ teaspoon dried thyme
- 1 bay leaf
- ⅓ cup reduced-sodium beef broth
- 1 Tablespoon tomato paste
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon brown sugar substitute e.g., erythritol or monk fruit blend
- 2 Teaspoons Worcestershire sauce
Instructions
Prepare Beef:
- Pat London Broil roast dry with paper towels.
- Season all sides generously with kosher salt and freshly ground black pepper.
Sear for Flavor:
- Slow Cooker with Sear Function: Activate on medium-high.
- OR Stovetop: Heat a large skillet over medium-high heat.
- Add unsalted butter to the hot pot/skillet. Once melted and foamy, add the seasoned roast.
- Sear for 3-4 minutes per side until a rich, brown crust forms.
- Transfer roast to the slow cooker basin (if using a separate skillet).
Add Aromatics:
- Scatter diced onion and minced garlic around the roast in the slow cooker.
- Create Balsamic Braising Liquid:
- In a small bowl, whisk together beef broth, tomato paste, balsamic vinegar, brown sugar substitute, Worcestershire sauce, and dried thyme until well combined.
Slow Cook to Perfection:
- Pour balsamic mixture over the beef and aromatics.
- Add bay leaf. Secure the lid.
- Cook until fork-tender:
- HIGH: 3-4 hours.
- LOW: 6-7 hours.
Rest and Shred:
- Remove and discard the bay leaf.
- Transfer roast to a clean cutting board; let rest for 5-10 minutes.
- Using two forks, shred the beef to your desired consistency.
Optional Gravy Creation (from cooking liquid):
- Low-Carb Thickener: Whisk ½ tsp xanthan gum directly into the warm liquid until thickened.
- OR Cornstarch Slurry: In a small bowl, mix 1 tbsp cornstarch with 2-3 tbsp cold water to create a smooth slurry. Whisk into the slow cooker liquid. Set slow cooker to HIGH and simmer for a few minutes until thickened.
Optional Gravy Creation (from cooking liquid):
- Serve shredded beef generously topped with its juices or thickened gravy.
- Accompany with your favorite low-carbohydrate sides (e.g., mashed cauliflower, zucchini noodles, or a fresh garden salad).
Notes
- Roast Selection: While London Broil offers a lean option, a chuck roast can be substituted if you prefer a cut with more marbling, which will yield an even richer result.
- Instant Pot Adaptation: This dish can also be prepared more rapidly using an Instant Pot or electric pressure cooker. Follow steps 1-3 utilizing the Sauté function. Once searing is complete and aromatics are added, pour in the sauce ingredients (steps 4 & 5). Secure the lid, ensure the steam release valve is set to the sealing position, and pressure cook on High for 30-35 minutes. After the cooking cycle finishes, allow for a 10-minute natural pressure release, then carefully perform a quick release for any remaining pressure. If the beef is not yet perfectly tender, you can pressure cook for an additional 5-10 minutes, followed by another 10-minute natural release. Proceed with step 7 (resting and shredding).
- Flavor Enhancement Tip: For an even deeper savory flavor, you can briefly sauté the diced onions and minced garlic in the skillet (or slow cooker pot) after searing the beef and before adding them around the roast in the slow cooker.
- Calories: 369 kcal
- Protein: 58 g
- Total Fat: 12 g
- Saturated Fat: 5.4 g
- Total Carbohydrates: 7.6 g
- Fiber: 0.7 g
- Sugars: 2.2 g
- Net Carbohydrates: 3.9 g