Slow Cooker Balsamic Beef

5 from 3 votes

Capture a taste of Italy with this delicious beef dish!

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

5 from 3 votes

Slow Cooker Balsamic Beef

Hearty and packed with Italian flavors, this beef dish is ideal for a comforting meal on a cold winter evening.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner
Cuisine Italian, Universal
Author SkinnyMs.


  • 2 pounds round steak or cube steak, cut into 1 inch pieces
  • 29 ounces diced tomatoes cans
  • 1 onion medium, thinly sliced (not chopped)
  • 4 garlic cloves minced
  • 1/2 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt


  • 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 or low 6 to 8 hours. Serve over whole wheat angel hair pasta or long-grain brown rice.

Nutrition Information

Serving: 1cup | Calories: 200kcal | Carbohydrates: 9g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 218mg | Fiber: 1g | Sugar: 5g |
SmartPoints (Freestyle): 5
Keywords Gluten-Free, Low-Carb, Slow Cooker

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    1. 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.

  1. 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.

  2. 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!

  3. Made this last night and my family LOVED it! I can’t wait to make more of your recipes. Thank you!

    1. Great question, Diane! You can use a whole beef roast instead of cubed. The cooking time should remain about the same, but on the longer side of the time suggestions. For example, when it says 6 to 8 hours, it will probably take closer to 8!

    1. Erin, You certainly can. If you do, I recommend dreading the pieces in flour then brown in a small amount of canola oil.

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