Recipe adapted from http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/ Ingredients: 1 3-4 pound boneless roast beef (chuck or round roast) 1 cup beef broth (not low sodium) ½ cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce (not low sodium) 1 tablespoon honey ½ teaspoon red pepper flakes 4 cloves garlic, chopped Directions:
Salt and pepper the roast beef and then place roast beef into a slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low - flip the meet at a half way point) Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks. Take the left over marinade and put in a plastic bag after it's cooled. Put the bag in a cup (I use a measuring cup) and let cool (or put it in the fridge). After fat begins to form at the top, cut a small hole in the bottom of the bag to allow the juice without the fat to drain. Drain it into a small saucepan and simmer until it has been reduced by half Pour the reduced marinade over the meat and serve on its own or in buns.
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