Crockpot Spicy Beef Roast

4.4 of 5 (19)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 143.4
  • Total Fat: 3.6 g
  • Cholesterol: 68.1 mg
  • Sodium: 291.2 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 24.3 g

View full nutritional breakdown of Crockpot Spicy Beef Roast calories by ingredient
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Simply delicious! Great flavor with a little spice all done in the crockpot. Simply delicious! Great flavor with a little spice all done in the crockpot.
Number of Servings: 12


    3 pound round tip roast
    1 to 2 tablespoons cracked black peppercorns
    2 cloves garlic, minced
    3 tablespoons balsamic vinegar
    4 tablespoons reduced-sodium soy sauce
    2 tablespoons Worcestershire sauce
    2 teaspoons dry mustard


Rub cracked pepper and minced garlic onto roast. Put roast in Crock-Pot. Make several shallow slits in top of roast.

In a small bowl, combine remaining ingredients and pour over meat. Cover; cook on Low 8 to 10 hours (High: 4 to 5 hours). Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user HOCKENTL.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    I fixed this for dinner tonight. It smelled great cooking and was delicious with just the right spices but I also used red wine vinegar instead of balsamic but it is very tasty and will be making it again. - 9/23/09

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  • 1 of 1 people found this review helpful
    Okay, I make this based on ease, ingredients and all the wonderful comments. So it must have been something I did wrong. Mine burnt. I don't know if it was because I cooked it for the 4-5 hours on high or what, but I will try it again and plan to do the slower/longer cooking time. - 9/29/09

    Reply from HOCKENTL (9/29/09)
    It must have been. Crockpots vary I guess. Try it on the lower setting and maybe check in on it before the time listed on the recipe is up. Good luck! It really is delicious! Hope it works better next time around.

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  • Incredible!
    1 of 1 people found this review helpful
    just put in the crockpot, hope it turns out as good as it sounds.
    It is the next morning and I have to say the roast was a hit. I will definetly cook this again.
    I only changed one thing, I used red wine vineger instead of balsmic.
    - 9/16/09

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  • This recipe is incredible. I made it for dinner tonight and everybody loved it. Looking forward to having the leftovers tomorrow night for dinner as well. I made gravy out out the juices from the roast to put over the meat when serving. Will be making this again. - 8/16/17

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  • I read that there was a concern for dryness, so I added 1/2 cup of dry red wine and it was very moist and not dry! I also added a few potatoes, carrots, and mushrooms. Cooked it on high for 1 hour and then low for 6 hours. Perfect! And the next day the leftovers were even better! - 1/31/16

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