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Slow Cooker Balsamic Beef

by Skinny Ms.

Slow Cooker Balsamic Beef

Cubed chunks of hearty beef are topped with tomatoes, onions, Italian herbs, and balsamic vinegar, and then slow cooked in this savory dish. It contains less carbs then a pasta dish, but allows you to enjoy all of the Italian flavors.

Balsamic beef can be served on its own, or over rice or pasta. A green salad or vegetable makes the perfect side dish. It’s lighter than a hearty beef stew, with the fresh flavors of tomatoes and balsamic.

Here are some other slow cooker beef recipes you might enjoy:

Slow Cooker Mexican Shredded Beef
Slow Cooker Classic Pot Roast
Slow Cooker Beef Tips

Slow Cooker Balsamic Beef

Slow Cooker Balsamic Beef

Yields: 8 servings | Serving size: 1 Cup | Calories: 200 | Previous Points: 4 | Points Plus: 5 | Fat: 7 g | Saturated fat: 2 g | Trans fat: 0 g | Cholesterol: 69 mg | Sodium: 218 mg | Carbohydrate: 9 g | Fiber: 1 g | Sugar: 5 g | Protein 26 g


  • 2 pounds round steak or cube steak, cut into 1 inch pieces
  • 2 (14.5 oz) cans diced tomatoes
  • 1 medium onion, thinly sliced (not chopped)
  • 4 garlic cloves
  • 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring)
  • 1 tablespoon olive oil
  • 1 teaspoon each: dried oregano, basil, and rosemary
  • 1/2 teaspoon thyme
  • Ground black pepper and salt,to taste


Pour the olive oil on the bottom of the slow cooker. Salt and pepper the beef and add it to the slow cooker. Placed sliced onion on top of the beef, and sprinkle on the dried herbs evenly. Add the garlic cloves. Pour in the vinegar and top with the tomatoes.

Cook on high for 4 hours. Serve over whole wheat angel hair pasta or long grain brown rice.

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10 Responses to Slow Cooker Balsamic Beef

  • Terran says:

    Do we drain the diced tomatoes, or put the juice in as well?

  • What would the cook time be for low?

  • Cheryl says:

    Can you cook this on low for a longer amount of time? If so, how long?

  • don't have a slow cooker, is there an alternate way of cooking this :)

    • SkinnyMs says:

      Susan, You can cook it on the stovetop or in a dutch oven in the stove on low for 4 hours covered. Use additional liquid.

  • Sharon says:

    Your comment on ensuring that the vinegar has no gluten puzzles me. Balsamic vinegar is made from grapes. The color of the grape is not the issue. Balsamic vinegars are aged in barrels that have been coated with flour. That is the issue. Sometimes the flour use to coat the barrel can contaminate the batch. A person with a true diet restrictions prohibiting gluten should always be wary of possible contamination with balsamic; regardless of color, the chance is there.

  • Matt says:

    I discovered that my slow cooker insert had a small hairline fracture. I had no plan B for dinner, so I decided to cook it in the oven with my cast iron dutch oven. I used the recipe as is, set the oven for 325 and cooked it for 2 hours. Once complete, I took approx 1.5 cups of broth, added a some Napa Cabernet Sauvignon, butter and flur to make a light gravy in my BlendTec and folded it back into the dutch oven. Absolutely amazing!

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