Friday, January 4, 2013
Oh, and it's SO easy! Throw it in the CrockPot in the morning and, by dinnertime, you have the most amazing and yummy meal. Okay-ready, set, GO make this!
**Update: We've made it twice now and felt like it needed more of the gravy, so I've edited the ingredients to reflect that change. The original recipe can be found here.
Balsamic Roast Beef
*Adapted from Add A Pinch
1 3-4 pound boneless roast beef (chuck or round roast)
Kosher salt and black pepper
1 1/4 cup beef broth
2/3 cup balsamic vinegar
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons soy sauce
1 1/2 tablespoons honey
1/4 teaspoon red pepper flakes
5 cloves garlic, minced
Place the roast in the CrockPot and sprinkle with kosher salt and black pepper. Mix all the other ingredients together and pour over the roast. Cover and cook on high for 4-5 hours or low for 7-8 hours.
Once the roast is cooked, remove and shred. Pour the gravy into a large saucepan (I just use my dutch oven) and boil on high heat until reduced by half. At this point, you can add the roast to the gravy and serve on sandwiches or you can ladle the the gravy over the meat and some mashed potatoes. Either way, YUM!
Easy, right? Enjoy!