Crockpot Cranberry Balsamic Beef
This slow cooker balsamic beef is the answer to your dinner dreams. Delivering tender, melt-in-your-mouth beef in a rich, tangy, subtly sweet sauce, it’s a low-effort main you’ll want to make again and again. The secret that adds an unexpected flavor twist is cranberry sauce, which also makes it perfect for a holiday meal or for using up the last bit of Thanksgiving leftovers!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Slow Cooker
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
The holidays are the perfect time to gather with loved ones and savor comforting meals, but let’s face it—things can get hectic. That’s where this slow cooker balsamic beef comes in. With minimal prep and maximum flavor, this recipe is a lifesaver for busy days when you want to impress guests or simply enjoy a cozy family dinner. Pop everything in the crockpot and let it work its magic while you spend your time trimming the tree, catching up with friends, or relaxing with a steaming mug of Peppermint White Hot Chocolate (or, for the grown-ups, an Apple Cider Moscow Mule).
Aside from its incredible convenience, this dish has A LOT to offer. The tangy balsamic, sweet cranberry sauce, and savory beef create an irresistible flavor profile. Slow-cooked for hours, the beef becomes incredibly tender, yielding bites that quite literally melt in your mouth. Served over mashed potatoes or creamy polenta, or tucked into a sandwich for lunch, it’s hard to go wrong. Take some stress out of the holidays this year with this delicious set-it-and-forget-it masterpiece.
Slow Cooker Balsamic Beef That Melts in Your Mouth
If you’re looking for new and exciting ways to put your slow cooker to use, this gloriously tender beef is a great place to start. Here’s why:
- Mouth-watering flavor. The rich, sweet, tangy cranberry balsamic sauce perfectly complements the tender beef, creating a deeply satisfying, complex flavor that will have everyone asking for the recipe.
- Melt-in-your-mouth tender. Slow cooking ensures the naturally tougher beef chuck roast becomes incredibly tender. It’s incredible how easily it shreds apart when it’s done cooking, for truly melt-in-your-mouth bites.
- Unexpected way to use up leftovers. After Thanksgiving, everyone is trying to figure out what to do with leftover turkey. But what about that last bit of cranberry sauce? This is your answer, espicially if you are tired of turkey.
- Easy and versatile. This shredded balsamic beef is very adaptable, perfect over mashed potatoes, polenta, or even in sandwiches. Plus, it’s practically effortless to prepare. Just load up your crockpot, press a few buttons, and come back hours later to an unforgettable meal!
What You’ll Need
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Boneless beef chuck roast – Have your butcher trim any excess fat from the meat (or trim it yourself). Bottom round (rump roast) would also be great.
- Seasoning – I went super simple with Kosher salt and ground black pepper. If you’d like to add some herbs, such as rosemary, thyme, or oregano, go for it!
- Cranberry sauce – You can use whole or jellied cranberries. Canned is fine, or use up leftover homemade cranberry sauce.
- Balsamic vinegar – Grab a quality balsamic for a richer, more complex sweetness and tang. Look for one from Modena, Italy, if you can. That’s the good stuff.
- Beef broth (or red wine) – Either will work. So will some combination of the two, especially if you just have a splash left in the bottle and want to use it up – no need to open a new one. If you choose to use wine, use one you enjoy drinking (not cheap cooking wine).
How to Make Balsamic Beef
Here’s a quick look at how to make this crockpot shredded beef. For more detailed instructions, please see the recipe card below.
- Season. Season the beef with salt and pepper and place it in the slow cooker.
- Add the sauce. Whisk together the cranberry sauce, balsamic, and broth. Pour the sauce over the beef.
- Cook. Cook on low for 6-8 hours (or on high for 3-4 hours).
- Shred. Transfer the beef to a cutting board and shred it, then return it to the slow cooker with the cooking juices.
Tips and Variation Ideas
Ready to ace this recipe? Here are a few tips from my kitchen to yours, along with some fun variations for those wishing to experiment:
- Sear the meat. If you’ve got a couple of extra minutes, heat some oil in a large skillet over medium-high heat and sear the seasoned beef on all sides before adding it to the slow cooker. The resulting caramelization on the meat will enhance the dish’s flavor even further.
- Check for doneness. You’ll know the beef is ready when it shreds easily with a fork. If it’s still a bit tough, it likely needs more time in the slow cooker. Give it another 30-60 minutes on low and check again.
- Reduce the cooking liquid. If you’d like to turn the cooking liquid into a fabulous sauce after slow cooking, pour it into a saucepan (before returning the shredded beef to the crockpot). Bring the mixture to a boil and then reduce to a simmer. Cook for ~5 minutes or until the sauce reduces and thickens slightly. Then, return it to the slow cooker with the shredded beef. You could whisk in a smidge of cornstarch for an extra thick sauce, too.
- Add some herbs. If you want to go beyond classic salt and pepper, scatter some fresh or dried herbs (like rosemary, thyme, bay leaves, or oregano) around the meat before cooking. A sprinkle of chopped fresh parsley or thyme added just before serving would be great, too.
- Aromatic additions. Give your beef a boost by scattering thinly sliced onions and/or minced garlic around the meat at the beginning of the cooking process. Both add terrific flavor, and I love the way the onions soften, melting into the sauce.
How to Store and Reheat Extras
- Refrigerator. Store any fully cooled leftover beef and juices in an airtight container in the fridge. They’ll stay good for up to 4 days.
- Freezer. Once cool, seal the leftover beef (with its juices) in a freezer-safe, airtight container. It’ll keep in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
- To reheat. Transfer the shredded balsamic beef to a baking dish along with its juices. Cover and bake at 325°F for 10-15 minutes or until heated through. You can also microwave smaller portions in 30-second intervals until warm.
What to Serve with Shredded Balsamic Beef
This versatile beef pairs well with a variety of side dishes. Here are some of my favorite ways to turn it into a fabulous dinner:
- Potatoes are a perfect pairing. Serve this rich balsamic beef over creamy Instant Pot Mashed Potatoes, fluffy Baked Potatoes, or alongside my famous Cheesy Scalloped Potatoes. More of a sweet potato person? Try these Hasselback Sweet Potatoes with Honey Butter.
- Or try it with polenta. If you’re not a big potato person, polenta is another fantastic option. This Baked Parmesan Polenta would be a wonderful base for the shredded beef.
- Savory cooked veggies. Almost any vegetable side dish will work. Consider simple steamed green beans, or get a little more creative with Balsamic Roasted Vegetables, Garlic Parmesan Roasted Brussels Sprouts, or these sweet ‘n savory Honey Roasted Carrots. Balsamic Roasted Mushrooms would be fab, too!
- Don’t forget a fresh green salad. A simple salad with a light vinaigrette (or my Creamy Maple Dijon Dressing) provides a fresh contrast to this hearty main. For something more substantial, this Harvest Cobb Salad is a great choice.
- Crusty bread. Whether it’s your favorite sourdough, a slice of Gluten Free Focaccia, or a tender Gluten Free Garlic Butter Dinner Roll, a nice hunk of bread is a must-have for this meal. You’ll want to use it to sop up ALL the savory sauce.
- Leftover magic. Don’t let any of it go to waste! This shredded balsamic beef is almost better the next day, thrown into a wrap (in my Gluten Free Tortillas). It also makes for a fabulously flavorful sandwich filling, especially on Gluten Free Hawaiian Rolls.
More Slow Cooker Beef Recipes
For me, beef and slow cookers just belong together. The way the crock pot can break down even the toughest cuts to tender perfection is pure magic. Here are a few more recipes that prove my point:
Slow Cooker Cranberry Balsamic Beef
Ingredients
- 3 pound boneless beef chuck roast trimmed of excess fat
- kosher salt and pepper
- 1/2 cup cranberry sauce, whole berry or jellied
- 1/2 cup balsamic vinegar
- 1/2 cup beef broth or red wine (or 1/4 cup of each)
Instructions
- Season 3 pound boneless beef chuck roast with kosher salt and pepper and place in your slow cooker.
- In a bowl, mix together 1/2 cup cranberry sauce, 1/2 cup balsamic vinegar, and 1/2 cup beef broth or red wine. Pour over the beef.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove beef, keeping the liquid in the slow cooker, shred with a fork, and return to the slow cooker. Keep warm until ready to serve.
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Saying hi from SITS sharefest. I love this simple “throw it all in the crock pot” recipe. This sounds so good – love the combo of sweet/tart/tangy. Yum! Great idea.
Those are my favorite kind of recipes 🙂 I call them “toss everything in and pray”!
I think I”m trying this! It looks fantastic!
Popping by from Keeping it Simple. Have a great day!
Enjoy and thanks!