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Slow Cooker Balsamic Beef and Onions

Rated as 3.29 out of 5 Stars

"I make this with venison, and it turns out so tender and delicious. Is similar to 'sauerbraten,' but without days of marinating! Serve over pasta or potatoes, and a salad on the side. "
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Ingredients

6 h 10 m servings 201 cals
Original recipe yields 6 servings

Directions

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  1. Drizzle olive oil into the bottom of a slow cooker, and arrange half the onion slices over the oil. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast. Sprinkle the balsamic vinegar, tomato paste, and water around the roast. Cover the slow cooker, set to High, and cook until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 201 calories; 10.2 g fat; 6.1 g carbohydrates; 20.4 g protein; 50 mg cholesterol; 111 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Thank you for this recipe! Although I used sundried tomato( in the jar) insted of tomato paste, Beef buillion mixed into water, also I sliced roast into 1 1/2 inch. thick or so before placed int...

Most helpful critical review

Generally weird taste and I like Balsamic. Really watery sauce and even with a 2 lbs roast, 6 hours was way to long and made the meat tough and stringy.

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Generally weird taste and I like Balsamic. Really watery sauce and even with a 2 lbs roast, 6 hours was way to long and made the meat tough and stringy.

Thank you for this recipe! Although I used sundried tomato( in the jar) insted of tomato paste, Beef buillion mixed into water, also I sliced roast into 1 1/2 inch. thick or so before placed int...

This was very vinagery. Didn't really like it at all. My boyfriend added some white wine to it and said it made it a little better, but I don't think I will make this again.

The recipe called for it to cook for 6 hours on high. I thought that was extreme for a 1 1/2 lb roast so I cooked my 2 lb roast on low for 7 hours and it turned out very dry. If I would have coo...

This is a pretty good base recipe. I cooked this as recommended and then after cooking I added 1 heaping tablespoon of sugar, about 1 tsp of salt and 1/4 cup flour dissolved in 1/2 cup water to...

It was very delicious! It was a little on the oily side I think because of the olive oil but overall, it was juicy and had lots of flavor!

this is a great recipe- I had to make a few adjustments- nothing big- as my garlic was dried out- I used 4 teaspoons- jarred- and had no tomato paste- I used 1/4 cup homemade tomato sauce- was p...