Slow Cooker Balsamic Beef

This post may include affiliate links.

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 | Total 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 | SmartPoints (Freestyle): 5


  • 2 pounds round steak or cube steak, cut into 1 inch pieces
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 medium onion, thinly sliced (not chopped)
  • 4 garlic cloves, minced
  • 1/2 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon each: dried oregano, basil, and rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt


  1. 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.
  2. Cook on high for 4 hours or low 6 to 8 hours. Serve over whole wheat angel hair pasta or long grain brown rice.

Don’t miss out on the latest dinner recipes and meal plans from SkinnyMs. Be sure to subscribe to our newsletter.

Check out our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

25 Comments on "Slow Cooker Balsamic Beef"

  1. Terran  May 23, 2014

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

    • SkinnyMs  May 24, 2014

      Terran, I left in the juice.

  2. Linda Tranter  August 6, 2014

    What would the cook time be for low?

    • SkinnyMs  August 6, 2014

      Linda, 6-8 hours for low. If it goes a little bit over that, you don't need to worry.

  3. Cheryl  August 6, 2014

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

    • SkinnyMs  August 6, 2014

      Cheryl, You can cook it for 6 to 8 hours on low. If it goes a little over that, you don't need to worry.

  4. Susan Carruthers-Readhead  August 6, 2014

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

    • SkinnyMs  August 6, 2014

      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.

  5. Sharon  November 5, 2014

    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.

  6. Matt  August 26, 2015

    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!

  7. Alex  January 10, 2016

    Are you meant to stir it, or just leave it until it had finished cooking

    • SkinnyMs.  January 10, 2016

      Alex, You do not need to stir once everything is in the slow cooker and cooking.

  8. Michele  April 5, 2016

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

    • SkinnyMs.  April 5, 2016

      We’re so happy that you enjoyed our recipe! Thanks for sharing. 🙂

  9. Kim  August 18, 2016

    Could you swap the beef for chicken?

    • Gale Compton  August 19, 2016

      Kim, Definitely! 🙂

      • Kim  August 19, 2016

        Do you think doing chicken would alter the cook time?

        • Gale Compton  August 20, 2016

          Kim, The time should be approximately the same. 🙂

  10. Kim  August 22, 2016

    I made this last night. Delicious!

  11. Diane  January 4, 2018

    Can I do this with a beef roast instead of cubed beef? Would thy change cooking time or anything?

    • Nichole Furlong  January 4, 2018

      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!

  12. Kristin  January 5, 2019

    Do you put the garlic in whole? sliced? diced?

    • Nichole Furlong  January 5, 2019

      Hi Kristin, the garlic should be minced!

  13. Alisa  April 29, 2019

    If I use half the serving size (1lb) how long do I cook on low for? Thx!

    • Nichole Furlong  April 30, 2019

      It should still be cooked for the same amount of time.


Leave a Comment

Your email address will not be published.