Peach Glazed Beef Roast

Peach on a beef roast might sound different, but it is so good. Fresh peaches are blended with balsamic vinegar, cilantro and garlic, poured over a browned roast and left to cook low and slow in the crock pot.

The peach gives it just a touch of sweetness and makes it super tender. It’s one of those easy beef and peaches recipes that does all the work while you go about your day.

The Best Peach Glazed Beef Roast (Slow Cooker and Tender)

This roast is really tender and slightly sweet. The peaches do two jobs here. They give the sauce just a touch of sweetness, and they make the beef super tender as it cooks.

The method could not be simpler. A sirloin or round roast is browned in a hot skillet with coconut oil for about a minute on each side, then moved to the slow cooker with the rest of the oil poured on top. Three peeled peaches go into the Vitamix with balsamic vinegar, cilantro, garlic, salt and pepper, and blend into a smooth sauce in under a minute. Pour that over the roast, set the slow cooker and walk away.

The roast is done when it is tender and shreds easily with a fork. If your roast is still tough, cook it for 1 to 2 hours longer on HIGH.

And don’t miss the leftovers. Make a salad with leftover roast, black beans and tomatoes with balsamic vinegar and lime juice drizzled on top. Oh, it’s absolutely heavenly.

Why You’ll Love This Peach Beef Roast

• Tender and slightly sweet. Blended peaches soak into the beef as it cooks low and slow.
• Mostly hands off. Brown the roast, blend the sauce and let the slow cooker do the rest.
• Just eight ingredients. Most of them are pantry staples like salt, pepper, garlic and balsamic.
• Leftovers with a plan. The extra beef turns into a heavenly black bean and tomato salad.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Sirloin or round roast: A 3 pound roast, fully thawed. Both cuts are lean, which is why the long, slow cook matters. Time and moisture break down the connective tissue until the beef pulls apart. A chuck roast is a common swap and has more marbling, so it turns out even richer. Pat the roast dry with paper towels before searing so it browns instead of steaming.
• Coconut oil: Used to brown the roast. It handles medium heat well and has a neutral flavor once it’s hot, especially if you use refined coconut oil. Any oil you like to sear with will work.
• Peaches: Three large peaches, peeled. Ripe peaches that smell sweet and give a little when pressed blend into the smoothest, most flavorful sauce. To peel them easily, drop them into boiling water for about 30 seconds, then into ice water, and the skins slip right off. Thawed frozen peaches are an easy option when fresh are out of season.
• Balsamic vinegar: Adds tang and a deep, slightly sweet flavor that keeps the peach sauce from tasting like dessert. A regular grocery store balsamic is perfect here, so there is no need for a pricey aged bottle.
• Cilantro: Remove the stems and wash it well, since grit hides in the leaves. It adds a fresh, bright note that balances the fruit. Parsley works if cilantro tastes soapy to you.
• Minced garlic: A teaspoon gives the sauce a savory backbone. Jarred minced garlic is the easiest, or mince a fresh clove or two.
• Salt and pepper: Season the sauce, and the sauce seasons the beef as it cooks. Taste the finished juices and add a pinch more salt if needed.

How to Make Peach Glazed Beef Roast

1. Heat the oil. In a large skillet over medium heat, heat the coconut oil for about 1 minute, until it shimmers and moves easily around the pan.
2. Brown the roast. Add the roast and cook about 1 minute on each side, until browned. Browning builds savory flavor that the slow cooker can’t create on its own, so let it sizzle without moving it.
3. Move it to the slow cooker. Place the roast in the slow cooker and pour the remaining oil from the skillet on top.
4. Blend the peach sauce. In a Vitamix or other blender, add the peaches, balsamic vinegar, cilantro, garlic, salt and pepper. Blend on high for about 30 to 45 seconds, until smooth and evenly mixed. It should look like a thick, flecked puree.
5. Pour and cook. Pour the peach mixture over the roast. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. Keep the lid on as much as you can, since every peek lets heat escape.
6. Check for tenderness. The roast is ready when it is tender and shreds easily with a fork. If it is still tough, cook it 1 to 2 hours longer on HIGH.
7. Shred and serve. Pull the beef apart with two forks right in the slow cooker and stir it through the peach sauce so every piece is coated.

Ways to Use Leftover Peach Beef Roast

• Leftover roast salad. Toss leftover roast with black beans and tomatoes, then drizzle with balsamic vinegar and lime juice.
• Over a bed of greens. Pile the warm shredded beef and a spoonful of the peach sauce over salad greens.
• In a sandwich or wrap. The sweet and tangy sauce makes the shredded beef a natural fit for a roll or tortilla.

Peach Glazed Beef Roast FAQs

• Can I put a frozen roast in the slow cooker? No. Thaw the roast completely in the fridge first. A frozen roast stays too cold for too long in a slow cooker, which is not safe.
• Which cut of beef works best? The recipe calls for sirloin or round roast. Both are lean and turn tender after hours in the slow cooker.
• Why is my roast still tough? It needs more time. Lean roasts get tough before they get tender, so cook it 1 to 2 hours longer on HIGH until it shreds with a fork.
• Should I cook it on HIGH or LOW? Either works. HIGH takes 5 to 6 hours and LOW takes 8 to 10 hours. LOW is handy when you are gone all day.
• Is it sweet? Only slightly. The peaches add just a touch of sweetness, and the balsamic, garlic and cilantro keep it savory.
• Do I have to peel the peaches? Yes, peel them. Peach skins don’t fully break down in the blender and can leave the sauce stringy.
• How do I store leftovers? Refrigerate leftover beef and sauce in a covered container within 2 hours and use it within 3 to 4 days. Reheat to 165°F.

Slow Cooker Roast with Peaches

This slow cooker roast with peaches browns a sirloin or round roast, then cooks it in a blended sauce of fresh peaches, balsamic vinegar, cilantro and garlic. The peaches add a touch of sweetness and make the beef super tender.

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Ingredients

  

• 2 Tbs coconut oil
• 3 lb sirloin or round roast thawed
• 3 large peaches peeled
• 2 Tbs balsamic vinegar
• 1/4 cup cilantro stems removed and washed well
• 1 tsp minced garlic
• 1 tsp salt
• 1/2 tsp pepper

Instructions

 

• In a large skillet over medium heat, heat coconut oil for 1 minute until hot. Add roast and cook for about 1 minute on each side until browned. Place roast in slow cooker and pour remaining oil on top.
• In a Vitamix blender, add peaches, vinegar, cilantro, garlic, salt, and pepper. Blend on high for about 30 to 45 seconds until mixed well and smooth.
• Pour peach mixture over roast.
• Cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours until roast is tender and easily shredded with a fork.

Notes

If roast is still TOUGH, cook for 1 to 2 hours longer on HIGH.

TIPS FOR LEFTOVER TO ROAST: Make a salad with leftover roast, black beans, and tomatoes with balsamic vinegar and lime juice drizzled on top. Oh, it's absolutely heavenly.

Made this peach glazed beef roast? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other home cooks, and I love hearing how you used the leftovers.

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