Tuesday, January 15, 2013
Balsamic Roast Beef
This blog is a positive place. It is a place where I can express my deep love for so many things in life, like the Bass Outlet and audiobooks. Today I would like to discuss another love. A tride and true love for...the Crock-Pot. I love Crock-Pots. They are awesome. They are easy to use. They make cooking large quantities of food quick an easy. They ensure tender and moist (eww, worst word ever!) food every single time.
So last month, when Fanci Mandi and her bf came up to Breckenhood for a weekend visit, I knew the Crock-Pot would come in handy for feeding my guests. I had found a slow-cooker recipe for Balsamic Roast Reef on Pinterest the week before and I took this opportunity to try it. The recipe was so easy, with less than ten ingredients all just thrown into the Crock-Pot. After 6ish hours of slow simmering, the roast came out tender, moist (ahh) and oh so delicious.
Verdict? Fantastic. Easy? Absolutely. Pictures? Unfortunately not. I'm sorry, I was too busy stuffing my face with beef...
Balsamic Rost Beef adopted from add a pinch
serves 8 easily with leftovers
1 3-4 pound boneless, beef, chuck roast
1 cup beef broth
1/2 cup balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp honey
1/2 tsp red pepper flakes (I used 1 tsp because I like a kick!)
4 cloves garlic, chopped
Place the roast beef your slow-cooker or Crock-Pot. In a large bowl, mix the remaining ingredients with a whisk. Pour the liquid mixture over the roast in the Crock-Pot. Cook the roast for 6-8 hours on low (what I did and it came out delicious!) or 4 hours on high.
Once the beef is cooked, remove it from the Crock-Pot and put into a serving dish. Pull/shred the beef apart with forks. Using a slotted spoon, remove as much fat as possible from the remaining sauce in the Crock-Pot. Once most of the fat is gone, pour the sauce into a saucepan over medium heat. Simmer until the sauce reduces by half. Pour the sauce over the shredded beef. Serve and enjoy!
Image via add a pinch
Posted by Ashley Worthington