||Crock-Pot|| Balsamic Roast Beef

The Balsamic Vinegar in this recipe is such a great twist on a classic Sunday dinner. This roast fell apart with the touch of a fork and was full of flavor. It also pairs deliciously with garlic mashed potatoes, roasted asparagus and a green garden salad.


1- 3 to 4lb boneless round or chuck roast (defrosted if frozen)
1 cup beef broth
1/2 cup balsamic vinegar
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons honey
1/2-1 teaspoon red pepper flakes
4 cloves garlic, minced

In a small bowl, combine the following: broth, vinegar, Worcestershire, honey, garlic.
Place roast (fat side up) in your crock pot. Pour mixture over the top and sprinkle with red pepper flakes. Set timer 6-8 hours on low.

Roast is ready when it easily falls apart with a fork. Remove from crock-pot with tongs and place into serving dish. Break apart with two forks and ladle some juice over the meat (skimming fat off the top first). Use remaining juice to ladle over garlic mashed potatoes, or thicken like gravy if you wish.

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