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!

Course dinner

Cuisine American

Keyword balsamic beef, balsamic roast beef, slow cooker balsamic beef

Prep Time 5

Cook Time 8

Total Time 8 5

Servings people

Calories 177kcal

Author Samantha Rowland

Cost $13.41 Recipe/$1.68 Serving

Ingredients

2 pounds stew beef (or roast beef) $9.98
1/3 cup balsamic vinegar $1.72
1 cup water $0.00
2 tbsp coconut aminos $0.36
1 tsp garlic powder $0.10
1/2 tsp sea salt $0.03
2 bay leaf $0.20
2 sprigs fresh rosemary (optional) $0.42
4-5 sprigs fresh thyme (optional see notes) $0.42

Balsamic Beef Gravy

1 tbsp arrowroot or tapioca flour $0.18
1 tbsp water $0.00

Instructions

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.

Video

Notes

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

Nutrition