Slow Cooker Balsamic Beef and Onions Recipe -
  • READY IN 6+ hrs

Slow Cooker Balsamic Beef and Onions

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 6 hrs
  • READY IN 6 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2010

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 into cooker. I served this over baked potato(peeled) weadges and everybody loved it!

Most Helpful Critical Review
Jun 04, 2010

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.

Jul 19, 2010

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.

Jan 28, 2012

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 cooked it for 6 hours on high, I think it would have turned into a rock. The liquid tasted good though.

Feb 08, 2012

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!

Sep 11, 2012

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 thicken. The sugar takes the edge off the sourness. The salt was just needed, and the flour/water thicken. In order for gravies and sauces to be thick, they require some sort of thickening agent. There aren't any thickening agents in this recipe, so reviewers who complained about the sauce being runny should understand why the sauce is runny.


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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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