Overhead shot of large plate of slow cooker balsamic beef with fresh rosemary sprigs on the plate over a brown striped napkin
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5 from 2 votes

Slow Cooker Balsamic Beef

This slow cooker balsamic beef recipe is the easiest weeknight meal! So easy to make and the whole family will love it! Gluten free, paleo, Whole30 and low carb, this simple recipe is perfect comfort food!
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: dinner
Cuisine: American
Keyword: balsamic beef, balsamic roast beef, slow cooker balsamic beef
Servings: 4 people
Calories: 352kcal
Author: Samantha Rowland


Balsamic Beef Gravy


  • Add the stew beef to the bottom of the crockpot
  • MIx together the balsamic vinegar, water, coconut aminos, garlic olive oil (or garlic powder) and salt in a bowl. 
  • Pour the marinade over the beef
  • Cook on low for 8-10 hours
  • Shred the beef with 2 forks. Serve hot

Balsamic Beef Gravy

  • To make the gravy, pour the leftover liquid into a small pot through a metal strainer to catch the fresh rosemary and thyme leaves. If you didn't use fresh you don't have to use the strainer just pick out the bay leaves
  • Bring the liquid to a simmer over medium low heat. 
  • In a small bowl, combine 1 tbsp arrowroot (or tapicoa) and 1 tbsp of water until the flour is completely dissolved. 
  • Pour the arrowroot and water mixture into the simmering pot with the leftovers from the roast. Stir well. 
  • After 1-2 minutes, the mixture should reach a consistency you prefer. Remove from heat or it will continue to thicken. If gets too thick, add water 1 tablespoon at a time. 



If you don't have fresh herbs, leave out the rosemary and add 1/2 to 1 tsp dried thyme.


Calories: 352kcal | Carbohydrates: 7g | Protein: 50g | Fat: 11g | Sugar: 3g