Crock-Pot Balsamic Roast Beef Dip Sandwiches

Crock-Pot Balsamic Roast Beef Dip Sandwiches |

If you are looking for a super easy recipe for a weekday meal this is it! This easy to prepare dish is just the thing needed on a busy day. Moist and full of flavor you will not want to pass up this recipe!

The balsamic vinegar helps break the meat down into total tenderness as well as adding a pleasant tang to the dish while the honey adds just a touch of sweetness. All the other flavors round it out for a perfect symphony of yum!

Crock-Pot Balsamic Roast Beef Dip Sandwiches

Rating: 51

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 6-8 Servings

Crock-Pot Balsamic Roast Beef Dip Sandwiches


1 3 To 4 Pound Boneless Round Or Chuck Roast Beef
1 (14.5 Oz.) Can Low-Sodium Beef Broth
1/2 Cup Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1/4 Cup Honey
1 Teaspoon Dried Rosemary
5 Cloves Of Garlic, Minced


  1. Place your roast beef in a 6 quart crock-pot.
  2. In a small bowl mix the rest of the ingredients and stir well to combine.
  3. Pour liquid over beef in crock-pot.
  4. Cover and cook on low for 6-8 hours on low or 4 hours on high.
  5. To serve remove pot roast from crock-pot with tongs and shred lightly with the tines of two forks.
  6. Serve on nice French roll buns or any bread of your choice.
  7. Pour 1/2 of the pan juices over the shredded meat and serve the extra au jus as a dip on the side for your sandwiches.
  8. And enjoy!

Gluten Free Notes
This recipe is gluten free diet friendly. We do caution our readers to read labels on all ingredients before using to ensure they are all indeed gluten free.

Click here for more Gluten Free Crock-Pot Recipes

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  1. Laura says

    Looks so good. Have in the crockpot, ready to go for tomorrow morning. I love it when I am actually organized enough to do that! Thank you for the recipe.
    BTW: your directions say: “Cover and cook on low for 6-8 hours on low or 4 hours on low.” You might want to change that :)

    • says

      Thanks Laura for the heads up on my recipe boo-boo. I will fix that right now.

      I hope your family enjoys this recipe as much as mine did! Come back and let me know how it turned out for you!

  2. Dry Beef says

    My parents made this recipe and were displeased with how dry the beef turned out. ITS IN LIQUID. WHY WAS THE BEEF DRY.

    • says

      I am sorry your parents beef turned out dry. It could have been a bad cut of meat with very little fat on it or they didn’t cook it long enough. the key to “fall off the bone” meat in a crockpot is to make sure there is fat or liquid and to cook the meat long enough in that slow and low heat environment to melt the fat and connective tissue in the meat to turn it super tender. The only exception is bonesless/skinless breasts as they have no connective tissues and very little fat they tend to dry out in the crock-pot unless there is a lot of liquid.

      • Dry Beef says

        Apology accepted Heidi, that’s some very tasty info on making “fall off the bone” meat! Good to know so we can lessen the chance of having DRY BEEF again. I’ll make sure they cook those buggers long enough. Our future crock-pot endeavors will be improved with your delicious knowledge.

  3. Paula Klefbeck says

    This was amazing! I added just a splash more balsalmic (end of bottle)..and melted a little swiss cheese on the assembled sandwich.. I did turn the roast over about halfway through cooking to get the fullest flavor and it was perfect!

  4. Amy says

    These were delicious! I seasoned the beef beforehand with garlic salt + freshly ground pepper. We used the leftover meat + some yellow gold potatoes for a play on “beef corn hash” for breakfast. I recommend chuck roast for even more flavor, although boneless round is yummy, as well. I’ve made it both ways.


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