Discover the ultimate weeknight wonder with this Crockpot Brown Sugar Balsamic Beef Tenderloin. This incredibly easy recipe delivers restaurant-quality flavor with minimal effort, making it perfect for busy families or impressing guests without the stress. Get ready for a tender, succulent roast that practically melts in your mouth, infused with a sweet and tangy balsamic glaze that will have everyone asking for seconds.
Key Ingredients for Crockpot Brown Sugar Balsamic Beef Tenderloin
- 1 (2-3 pound) beef tenderloin roast
- 1/2 cup packed light brown sugar
- 1/4 cup balsamic vinegar
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- Salt, to taste (for searing, optional)
- Fresh parsley, chopped (for garnish, optional)
How to Make Crockpot Brown Sugar Balsamic Beef Tenderloin
This Crockpot Brown Sugar Balsamic Beef Tenderloin recipe is a testament to simplicity and flavor. In just about 15 minutes of prep time, you’ll achieve a slow-cooked masterpiece that’s incredibly tender and bursting with a savory-sweet balsamic glaze. It’s the perfect fuss-free dish for any occasion, offering rich taste without the kitchen chaos.
Step-by-Step Instructions
- Prepare the Beef: Pat the beef tenderloin dry with paper towels. This helps achieve a better sear if you choose to do so. You can season it lightly with salt and pepper at this stage if desired, though the glaze provides plenty of flavor.
- Sear the Tenderloin (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the beef tenderloin on all sides until a nice brown crust forms, about 2-3 minutes per side. This step adds depth of flavor and helps lock in juices. If skipping this, proceed directly to step 3.
- Whisk Together the Glaze: In a medium bowl, whisk together the brown sugar, balsamic vinegar, soy sauce (or tamari), Dijon mustard, minced garlic, dried thyme, and freshly ground black pepper until well combined.
- Assemble in the Slow Cooker: Place the seared (or un-seared) beef tenderloin in the bottom of your slow cooker. Pour the brown sugar balsamic glaze evenly over the top of the roast, ensuring it coats the majority of the meat.
- Slow Cook: Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, depending on the thickness of your tenderloin and your slow cooker’s calibration. The goal is to reach an internal temperature of 130-135°F (54-57°C) for medium-rare, or slightly higher for your preferred doneness. Use a meat thermometer to check for accuracy.
- Rest the Beef: Once cooked, carefully remove the beef tenderloin from the slow cooker and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and moist roast.
- Prepare the Sauce: While the beef is resting, if there’s a lot of liquid leftover in the slow cooker, you can thicken the sauce. You can either pour the liquid into a small saucepan and simmer it over medium heat until reduced and slightly thicker, or you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering liquid until thickened.
- Slice and Serve: Slice the rested beef tenderloin against the grain into desired thickness. Drizzle with the warm brown sugar balsamic glaze from the slow cooker. Garnish with fresh chopped parsley, if desired.
Why You’ll Love This Crockpot Brown Sugar Balsamic Beef Tenderloin
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You’ll adore this Crockpot Brown Sugar Balsamic Beef Tenderloin for its incredibly tender texture and the irresistible sweet and tangy balsamic glaze that coats every succulent slice. It’s a complete game-changer for busy weeknights, offering a significantly more affordable way to enjoy a premium-cut roast compared to dining out. The unique combination of rich brown sugar, zesty balsamic vinegar, and savory soy sauce creates a flavor profile that’s both comforting and sophisticated, making it a standout compared to a simple pot roast.
This isn’t just a dinner; it’s an experience that proves you don’t need hours in the kitchen to create something truly special. Imagine the aroma filling your home as this delightful roast cooks to perfection! Give this Crockpot Brown Sugar Balsamic Beef Tenderloin a try – your taste buds will thank you, and you’ll be amazed at how easy it is to achieve such gourmet results.
Storing and Reheating Tips
Leftover Crockpot Brown Sugar Balsamic Beef Tenderloin can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the beef and any remaining glaze are cooled completely before storing.
To reheat individual portions, place the sliced beef and a tablespoon or two of the saved glaze in a small skillet over medium-low heat, covered, until warmed through. Alternatively, you can gently reheat in the microwave, drizzling a little extra glaze if desired. For larger portions, gently warm in the oven at a low temperature (around 250°F or 120°C) until heated through, being careful not to overcook.
This dish also freezes beautifully. Portion the cooled sliced beef and glaze into freezer-safe bags or containers. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Crockpot Brown Sugar Balsamic Beef Tenderloin is a truly exceptional dish that brings gourmet flavor to your table with remarkable ease. We highly encourage you to try this recipe; it’s the perfect way to elevate your home cooking and enjoy a delicious, satisfying meal.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Crockpot Brown Sugar Balsamic Beef Tenderloin
Ingredients
Equipment
Method
- Pat the beef tenderloin dry with paper towels. This helps achieve a better sear if you choose to do so. You can season it lightly with salt and pepper at this stage if desired, though the glaze provides plenty of flavor.1 (2-3 pound) beef tenderloin roast, salt, 1/2 teaspoon freshly ground black pepper
- Heat the olive oil in a large skillet over medium-high heat. Sear the beef tenderloin on all sides until a nice brown crust forms, about 2-3 minutes per side. This step adds depth of flavor and helps lock in juices. If skipping this, proceed directly to step 3.1 tablespoon olive oil, 1 (2-3 pound) beef tenderloin roast
- In a medium bowl, whisk together the brown sugar, balsamic vinegar, soy sauce (or tamari), Dijon mustard, minced garlic, dried thyme, and freshly ground black pepper until well combined.1/2 cup packed light brown sugar, 1/4 cup balsamic vinegar, 1/4 cup low-sodium soy sauce, 2 tablespoons Dijon mustard, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1/2 teaspoon freshly ground black pepper
- Place the seared (or un-seared) beef tenderloin in the bottom of your slow cooker. Pour the brown sugar balsamic glaze evenly over the top of the roast, ensuring it coats the majority of the meat.1 (2-3 pound) beef tenderloin roast
- Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, depending on the thickness of your tenderloin and your slow cooker’s calibration. The goal is to reach an internal temperature of 130-135°F (54-57°C) for medium-rare, or slightly higher for your preferred doneness. Use a meat thermometer to check for accuracy.
- Once cooked, carefully remove the beef tenderloin from the slow cooker and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and moist roast.1 (2-3 pound) beef tenderloin roast
- While the beef is resting, if there’s a lot of liquid leftover in the slow cooker, you can thicken the sauce. You can either pour the liquid into a small saucepan and simmer it over medium heat until reduced and slightly thicker, or you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering liquid until thickened.
- Slice the rested beef tenderloin against the grain into desired thickness. Drizzle with the warm brown sugar balsamic glaze from the slow cooker. Garnish with fresh chopped parsley, if desired.1 (2-3 pound) beef tenderloin roast, fresh parsley, chopped