Slow Cooked Balsamic Roast Beef

Slow Cooked Balsamic Roast Beef

15 minutes prep, then set and forget in a slow cooker! Perfect for busy weeknights and ready to be eaten when you get home.

May 15, 2020
Slow cooked balsamic roast beef on a wrap with salad

This slow-cooked beef is very versatile - serve it with roast veg or mash, stir it through pasta or add it to salads. We enjoyed it on flat bread with corn and cabbage slaw (see recipe below).


1 beef brisket roast

1 tbsp olive oil

1 small brown onion, peeled and quartered

1 cup beef stock

½ cup brown sugar

½ cup balsamic vinegar

1 tbsp soy sauce

1½ tsp garlic, minced

1 tbsp Worcestershire sauce

1 tsp salt


  1. Heat the oil in a large frying pan and sear the brisket over medium-high heat until browned all over.
  2. Place the meat and onion in a slow cooker, the fatty layer of the brisket should be on top.
  3. Whisk together all the remaining ingredients and pour over the meat. Slow cook for 8 hours on low setting, or 4 hours on high.
  4. Once the meat is cooked, peel off the fat layer and discard. Remove the beef, shred with two forks and pile on a plate.
  5. Place any remaining liquid into a small saucepan and reduce to make a gravy to pour on the beef.

Corn & cabbage slaw

  • 2 corn cobs
  • 1/4 red cabbage, finely shredded
  • 1/4 green cabbage, finely shredded
  • 1/2 cup chopped coriander
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • pinch salt

Place the corn cobs on a medium-hot skillet and cook for 5-6 minutes, turning regularly and allowing some kernels to blacken slightly. Remove and allow to cool before slicing the kernels off the cob.

Place the cabbage, coriander and corn in a large bowl.

Whisk the remaining ingredients together, pour over the cabbage mix and stir gently until combined.

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