Round Roast with Balsamic Onion Sauce


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Round Roast with Balsamic Onion Sauce recipe by Barefeet In The Kitchen

Tender beef is cooked until it is falling apart and then topped with a simple sauce made from lightly caramelized onions, balsamic vinegar and beef broth. This recipe is all about the sauce.

I’ve included both oven and crock-pot directions below for cooking the roast, or you can simply cook your roast however you like best and then top it with this richly flavored sauce.

Round Roast with Balsamic Onion Sauce recipe by Barefeet In The Kitchen

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Round Roast with Balsamic Onion Sauce

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Servings: 9 -12 servings


  • 1.5 - 3 lb beef round roast
  • 1 tablespoon olive oil
  • 1 small onion sliced very thin
  • 1 clove garlic minced
  • 1 cup beef broth divided (or 1 cup water, plus 1 teaspoon Better Than Bouillon beef base)
  • 1 tablespoon Worcestershire
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cornstarch or arrowroot
  • Kosher salt to taste (I didn't add any at all)


  • Oven Directions: Preheat oven to 325 degrees. Place the room temperature roast in a dutch oven, along with about a cup of water. Cook covered for approximately 3 hours. The cooking time will vary depending on the size of the roast.
  • Crockpot Directions: Place the roast in the crockpot along with about an inch of water. Cook on high for a few hours, reduce to low and continue cooking until it is falling apart. I actually placed my roast in the crockpot frozen and cooked it for approximately 11 hours total. A room temperature roast should be finished cooking in 8-10 hours, depending on the size of the roast.
  • When the roast is tender enough to fall apart, gently shred all of the meat with tongs and toss in the juices remaining in the pot. The meat should absorb the juices and should stay warm and tender that way. Keep pot covered with lid or keep the meat in the crockpot on warm/low until ready to eat.
  • In a small saucepan, warm the oil over medium heat. Add the onion and cook for about 10-15 minutes, stirring occasionally. When the onions are tender and slightly browned, add the garlic and toss it with the onions while sauteing it for about a minute. Add ¾ cup of beef broth, Worcestershire and the vinegar. Bring to a simmer.
  • Whisk the arrowroot into the remaining ¼ cup of broth until smooth. Pour this mixture into the saucepan and simmer on low for just a few minutes until the sauce is slightly reduced. Pour over the cooked roast beef and toss to combine. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Joanne says

    I've made a similar vegetarian version of that sauce before and it really is the best! Then again…I'm a sucker for anything with caramelized onions.

  2. Beth says

    This looks like a wonderful dish. I think balsamic vinegar makes almost everything better, so the recipe really appeals to me!

  3. Marjie says

    I made roast beef last night, using an eye round roast. I always add Worcestershire to the gravy, and I'll try balsamic vinegar next time!

  4. Pam says

    This looks really delicious and I have to try it. It's amazing how just a little balsamic vinegar goes a long way in making a dish so delicious, love it!

  5. Katerina says

    Balsamic vinegar when is cooked leaves a very sweet flavor to everything it touches! I am sure with the addition of onions this sauce was to die for!

  6. janet grey says

    I know this post is old, but I made this dish tonite and served it over pappadelle pasta, it was fantastic! My husband had seconds and used some warm ciabatta bread to sop up anything on the plate.