Need an effortless meal that can make any day feel like a holiday? This tender, mouthwatering balsamic roast beef takes just minutes of prep. Even better, it can be frozen ahead then slow-cooked to perfection in the slow cooker for a delicious & hearty one pot meal that your family will go absolutely crazy for!

This may sound a little odd coming from a vegetarian, but pot roast is hands down my favorite meal to make! Not only is it ridiculously easy and completely foolproof, not to mention a one-pot slow cooker meal that you can set and forget, but it always gets RAVE reviews. As in not just “oh this is yummy” good but “oh my gosh this is the best thing I’ve ever tasted” good. It is a great way to feed a crowd without much effort, and although it takes just a few minutes of hands-on time and makes the perfect weeknight meal, it also tastes special enough to serve for a holiday meal or Sunday dinner.

DIG DEEPER


Use this printable freezer cooking cheat sheet to get tips on freezing foods. Freezer meals are fast, easy, and a great way to get a hot, delicious meal on the table on weeknights when cooking isn’t number one on your massive to-do list. Get started and see just how easy freezer cooking can be!

To make it as part of a freezer cooking day, just split the marinade & beef into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious made the same day.

Here is what you need:

Assemble your ingredients: Beef, black pepper, onion, garlic, Lawry's seasoned salt, honey, balsamic vinegar, beef broth, Worcestershire sauce, and soy sauce.

1 sweet onion
2 cups beef broth
1 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoon soy sauce
2 teaspoons chopped garlic
3 tablespoons honey
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
2  3-4 pound chuck roast

Chop onion and set aside.

Step 1: Chop onion and garlic; set aside.

In large bowl, whisk together beef broth, vinegar, Worcestershire, soy sauce, garlic, onion, honey, cayenne pepper, black pepper, and salt.

Step 2: In large bowl, whisk together beef broth, vinegar, Worcestershire, soy sauce, garlic, onion, honey, cayenne pepper, black pepper, and salt.

Place each roast in a 1 gallon freezer bag.

Step 3: Place each roast in a 1 gallon freezer bag. (Be sure to label freezer bag first!)

Divide balsamic mixture over roasts in freezer bags.

Step 4: Divide balsamic mixture over roasts; freeze until needed.

Place mixture and meat into slow cooker.

Step 5: Thaw overnight; place contents in slow cooker. If desired, add red potatoes and carrots. Cook on high for 4-6 hours or on low for 6-8 hours.

Need an effortless meal that can make any day feel like a holiday? This tender, mouthwatering balsamic roast beef takes just minutes of prep. Even better, it can be frozen ahead then slow-cooked to perfection in the slow cooker for a delicious & hearty one pot meal that your family will go absolutely crazy for!

Easy Freezer Balsamic Beef

This hearty meal cooks slow and steady in the crockpot and serves up a super tender, flavorful dish your whole family will love!
Course Main Course
Cuisine American
Keyword Easy Freezer Balsamic Beef
Prep Time 7 minutes
Cook Time 6 hours
Total Time 6 hours 7 minutes
Servings 10 people

Ingredients

  • 1 sweet onion
  • 2 cups beef broth
  • 1 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoon soy sauce
  • 2 teaspoons chopped garlic
  • 3 tablespoons honey
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 3-4 pound chuck roast

Instructions

  1. Chop onion and garlic; set aside.
  2. In large bowl, whisk together beef broth, vinegar, Worcestershire, soy sauce, garlic, onion, honey, cayenne pepper, black pepper, and salt.
  3. Place each roast in a 1 gallon freezer bag. (Be sure to label freezer bag first!)
  4. Divide balsamic mixture over roasts; freeze until needed.
  5. Thaw overnight; place contents in slow cooker. If desired, add red potatoes and carrots. Cook on high for 4-6 hours or on low for 6-8 hours.