Friday, January 4, 2013

Balsamic Roast Beef

I made this a couple days ago and we, very unfortunately, finished off the leftovers today. Hubby is insisting that I make it again this week because it was so insanely, ridiculously delicious. We fought over the leftovers, which I enjoyed on homemade bread and Hubby ate straight out of the container. He's a purist, I suppose. The point is, this is our new favorite beef recipe. It's amazing on a sandwich, by itself, or next to fluffy mashed potatoes. I have a feeling we'll be having this quite often in the future.

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!

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