Balsamic Wagyu Pot Roast

Balsamic Roast Wagyu Beef


1 3-4 pound Boneless Wagyu Round Roast

1 cup Beef Broth

½ cup Balsamic Vinegar

1 tablespoon Worcestershire Sauce

1 tablespoon Soy Sauce

1 tablespoon Honey

½ teaspoon Red Pepper Flakes

4 cloves Garlicchopped


  1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker:
    • 4 hours on High, or
    • 6-8 hours on Low
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.
Craving More Flavor?

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Recipe by Robyn Stone